The dried leaves of Bay have been used since ancient times as a food flavouring. They are an essential ingredient in Mediterranean, Middle Eastern and Asian cooking.

It gives a strong, warm, hot, aromatic flavour and should be used sparingly.

Its warm, aromatic flavour is fully developed after frying in oil at a high temperature for a minute or so.

Traditionally, the ground, dried, fruit of a variety of capsicum indigenous to the Cayenne area of northern South America.

It has a mild, aromatic, lemon flavour and features in many Indian and Middle Eastern dishes.