These lovely bay leaves grow in the Izmir region of Turkey. They are as fragrant as their Moroccan cousins and they have a distinct anis and menthol flavor, combined with a herbaceous freshness. The leaves are dried whole, allowing for easy use and equally easy removal. Traditionally used in stews, soups and braised dishes. Can be ground for a more intense flavour. It is also possible to grind them for quick dishes or to sprinkle on fish or roast chicken.