Which spices don't you have?

I use bay leaves frequently - mainly stew / chili type dishes.
tomorrow is split green pea soup chunked up with corned beef - and there will be bay leaves used....

it's a subtle flavor - but DW easily picks up on it . . ."did you put bay leaves in this?"
over doing it can produce unpleasant results.
a little works, a lot not.

If you use fresh bay leaves it really does make a difference.
 
I imagine I'll have that problem. But I'll just make a one serving dish for me this year.... and add more into the perennial bed! (Regards Saffron).



Maybe I should try overloading something with bay leaves, just once. To see if I taste it then. Then dial back to what is useful?
I was really surprised to read bay leaves cannot be tasted?
I taste them every time and smell them...I will research to see if we are talking about the same bush leaves...I love the note they give to meat in tomato sauce...
 
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