Western Spice (Leaf) | Basil Leaf | Oregano Leaf | Bay Leaf | Rosemary Leaf | Thyme Leaf
[Net Weight]: 50g
The leaves are used as a seasoning in many different cuisines all over the world. Basil is most commonly used in Italian dishes like pesto and tomato sauce, but it also features prominently in Thai and Vietnamese cuisine. It is used fresh in salads, pastas, pizzas, pestos, soups, smoothies, and sauces or dry in potpourris and spice blends. The leaves can also be brewed into tea.
Whether sprinkled over a slice of pizza, worked into a flavorsome marinade, or stirred into a brothy soup, there’s no denying that oregano instantly improves any savory creation.
Today, bay leaves are more commonly found swimming in pots of rich sauces, rather than adorning the heads of victors. Unlike its herbal cousins, bay leaves are rarely consumed directly, as they're typically added to a sauce or stock during the stewing process and removed before consumption.
Rosemary is an aromatic herb that is used as a flavoring in a variety of dishes, such as soups, casseroles, salads, and stews. Rosemary is often paired with chicken and other poultry, lamb, pork, steaks, and fish, especially oily fish. It also goes well with grains, mushrooms, onions, peas, potatoes, and spinach.
Thyme is an extremely fragrant herb with thin, woody stems and small, pungent leaves. Thyme pairs well with meat, tomatoes, and beans. It is the main ingredient in the classic French herb combinations Boquet Garni and Herbes de Province. These herb blends are frequently used to flavor meat, stews, and soups.