Bay Leaves have been used in culinary since the Ancient Greeks. They are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas. They are used in soups, stews, meat, seafood, vegetable dishes, and sauces. In Indian cuisine they are most often used in rice dishes like biryani and as an ingredient in garam masala. In the Philippines, dried bay laurel leaves are used in several Filipino dishes such as menudo, beef pares, and adobo. Whole leaves are often used during the cooking process then removed before serving the dish.
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