On food and cooking the science and lore of the kitchen ( PDFDrive ) 783

The ancient laurel family, mostly large tropical trees, is most notable for giving us cinnamon; but it does give us one well-known herb and three less familiar but interesting ones The leaves of various cinnamon species are also used as herbs in Asia, but are seldom seen in the West Avocado Leaf Mexican races of the avocado tree (Persea americana) have leaves with a distinct tarragon aroma, thanks to the same volatiles that flavor tarragon and anise (estragole, anethole) More tropical avocado races (p 337) lack this aroma In Mexico, avocado leaves are dried, then crumbled or ground to flavor chicken, fish, and bean dishes Bay Laurel Bay leaves, one of the most useful European herbs, come from an evergreen tree or shrub native to the hot Mediterranean, Laurus nobilis The medium-sized, tough, dry leaf accumulates oils in spherical glands in the leaf interior, and has a well-rounded mixture of woody, floral, eucalyptus, and clove notes The leaves are generally dried in the shade Laurel branches were made into fragrant crowns in the ancient world; today the leaves are a standard ingredient in many savory dishes California Bay California bay leaves come from an entirely different tree, the California native Umbellularia californica Their aroma bears some resemblance to bay laurel, though it is distinctly stronger, with a dominant eucalyptus note (from cineole) Sassafras or Filé Sassafras leaves come from a North American tree, Sassafras albidum The Choctaw Indians introduced them to French settlers in Louisiana, and they are still most commonly encountered as the dry filé powder used to thicken and flavor Louisiana gumbos They carry woody, floral, and green ... albidum The Choctaw Indians introduced them to French settlers in Louisiana, and they are still most commonly encountered as the dry filé powder used to thicken and flavor Louisiana gumbos They...accumulates oils in spherical glands in the leaf interior, and has a well-rounded mixture of woody, floral, eucalyptus, and clove notes The leaves are generally dried in the shade Laurel branches were made into fragrant... Laurel branches were made into fragrant crowns in the ancient world; today the leaves are a standard ingredient in many savory dishes California Bay California bay leaves come from an entirely different tree, the California native Umbellularia