Nowadays, when the name of bay leaf is mentioned, people will naturally think of the fragrant leaf at first, but the familiar name of bay leaf is not its official name, because many laurel leaves, such as blunt leaf cinnamon, yin incense, Tianzhu cinnamon, etc., can be called bay leaves, so people will use the official name of bay leaf to indicate it.
The aroma of bay leaves is very fresh, but the taste is not too easy-going, and too much of it can bring a chemical agent or a soap-like taste. Perhaps because its aroma is too fresh, and the dosage cannot dominate the whole group of spice recipes, it has gradually become a "small transparent" existence in commonly used spices. And it is such a little transparent body that has its unique power.
Bayans can be matched with cumin, dill seeds, coriander seeds, lemongrass, white cardamom and other spices, so that their overall fresh aroma can be further improved, which is common in the commonly used spice collocation, perhaps because it is too common to make many friends feel that these are all bay leaves, in fact, many friends do not know, in the spicy taste of bay leaves can also show strength.
Pai Xiang is a spice that is very commonly used in the spicy taste, the aroma of Pai Xiang is very strong, but the spicy spicy impact on it is also more obvious, at this time add some bay leaves can be better hedged, this usage appears in the more classic spicy duck neck. The combination of bay leaves with kaempfera and sand kernels can be used to create a fragrance with the surface layer of sebum ingredients, and this combination has a low spiciness, especially in the hemp fragrance based on Sichuan pepper, which can make the aroma rise well and better enhance the diversity of hemp fragrance. As long as the bay leaf is properly matched in the spicy aroma, it can also exert its own unique strength.