Various Leaves Powder
Bay leaves and Lime leaves are spices of European and some Middle Eastern countries. Bay leaves and Lime leaves are often used in dry or fresh conditions. In soups, grilled meat dishes, processed seafood and poultry, bay leaves are also often added as an aroma enhancer. The use of this leaf is about 2-3 sheets for cooking, or one teaspoon if used in powder form.
Leaf herbs themselves actually refer to parts of plants (especially leaves) that are used as cooking ingredients. Herbal leaves are usually savory or aromatic which will provide a distinctive aroma and delicious taste for cuisine. Some leaf spices commonly used in Indonesian community kitchens include bay leaves and lime leaves. This bay leaf and lime leaves can be used for any dish.
– Bay leaves are thick green. The content of astiri oil in bay leaves, creates a distinctive aroma when bay leaves are sauteed together with other spices.
– Lime leaves has a very strong aroma while still fresh. Usually used by separating the leaves with the bones of the dau then stir-fry or put in the cooking. Lime leaves can also be finely chopped and added to the peanut butter mixture before frying.