If you’re out of fresh, dried, or ground bay leaves, thyme is the next best thing to a bay leaf. ½ teaspoon crushed bay leaf = ¼ teaspoon crushed boldo leaf.Boldo leaves can still be overpowering when used in large amounts, so it’s recommended to substitute at even just half the ratio that the recipe calls for and work your way up from there. They’re slightly bitter, rich, and savory, but have an all-around softer taste than bay leaves-which allows them to work well in flavoring lighter recipes, such as mushroom and vegetable-based dishes. 1 bay leaf = two or three juniper berries (ground or whole)īoldo leaves are native to Chile and grow on the boldo plant.They’re safe to eat, but you can use them whole and discard them before serving (as you would a bay leaf) or grind them before tossing them in to help release their flavor. Small but mighty, juniper berries also have a strong, overwhelming taste, so they need to be used sparingly. Juniper berries have notes of pine and pepper, which make them an unsuspecting but effective bay leaf substitute. ¼ teaspoon crushed bay leaf = ¼ teaspoon dried oregano.Like basil, using oregano as a bay leaf substitute will work best in tomato-based dishes and recipes that use beef and lamb. ¼ teaspoon crushed bay leaf = ¼ teaspoon dried basilĪs another bitter, pungent, and slightly minty herb (and one that’s very easy to find), dried oregano can also work as a bay leaf substitute.Dried basil is a good substitute for bay leaves in Thai, Italian, and other tomato-based dishes, like pasta sauces and stews. When dried, basil loses the strong anise notes, so it tastes closer to a bay leaf. However, fresh basil is not an exact substitute for a bay leaf because it also has a hint of anise, which is sweet and tastes like licorice. ¼ teaspoon crushed bay leaf = ¼ teaspoon dried thymeĪs a member of the mint family, basil can work as a bay leaf substitute.Dried thyme works best as a bay leaf substitute in recipes that use beef and lamb. Although bay leaves and thyme look nothing alike, dried thyme is also from the Mediterranean region and has a similar, subtle minty flavor. Dried Thymeĭried thyme is the best bay leaf substitute. What’s the Best Bay Leaf Substitute? 5 Options for When You’re Out 1. One fresh bay leaf = ½ tsp ground bay leaves. One dried bay leaf = ¼ tsp ground bay leaves. One fresh bay leaf = two dried bay leaves. Here’s how to swap fresh, dried, and ground bay leaves to match their intended taste. Since fresh, dried, and ground bay leaves have different potencies, you don’t want to substitute them in equal amounts. Can You Substitute Fresh, Dried, and Ground Bay Leaves? But it can certainly work in Caribbean sauces and curries, and homemade aromatic teas. An Indian bay leaf tastes like cloves, cinnamon, and allspice, so it won’t work as a bay leaf substitute. If you come across an Indian bay leaf, it’s a different species entirely. If you find fresh bay leaves in North America, they’re most likely California bay leaves and will have a sharper taste. California bay leaves grow on the California bay tree and have a strong eucalyptus, minty flavor. Turkish bay leaves are sweeter and milder, which is why they’re the preferred cooking variety. Turkish bay leaves grow on the Mediterranean bay laurel tree. If your recipe doesn’t specify which variety to use, it’s probably a fresh or dried Turkish bay leaf you’d be after. There are two different types of bay leaves: Turkish bay leaves and California bay leaves. You’ll always want to start with a very tiny amount (exact measurements are listed below).ġ0 Substitute Grape Leaves For Pickles California Bay Leaves Vs. Keep this in mind if you substitute ground bay leaves for a whole leaf. However, dried, crushed bay leaves will distribute more flavor throughout your whole dish, which can backfire and leave your recipe tasting too minty. As with most herbs, whole bay leaves have a stronger flavor than their crushed, dried counterparts. Not only are they unpleasant to chew and eat whole, but they can also damage your digestive tract (so don’t forget to toss ‘em before dishing up). Bay leaves are stiff even after being slow-cooked for several hours, so they need to be removed and discarded before serving. Typically, one bay leaf is more than enough to flavor an entire recipe. Due to their pungent nature, bay leaves are used sparingly. There are no herbs or spices that replicate the exact flavor of a bay leaf- although some herbs embody a similar menthol, pepper, or “piney” taste and come close. They taste peppery and minty, with hints of pine, so that’s what you want to keep in mind when you choose a bay leaf substitute.
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