How is Bay Leaf used in Thai cooking?

Bay leaf, or laurel, is a dried leaf you cook with but never eat - it's there to perfume the pot, then it's pulled out and discarded. Prized since the Greeks and Romans, it grows across Asia and slowly releases a warm, slightly herbal note into long-simmered dishes. It plays a smaller role in Northern Thai and Akha cooking than fresh herbs like lemongrass and kaffir lime, but it still earns a place in certain braises and spiced broths where you want depth without sharpness.

Can I cook with Bay Leaf in a Chiang Mai cooking class?

Yes - we use Bay Leaf in our hands-on classes. Explore them on our Cooking Classes page.

Bay Leaf - Essential Thai Spices | Thai Akha Kitchen

Bay leaf, or laurel, is a dried leaf you cook with but never eat - it's there to perfume the pot, then it's pulled out and discarded. Prized since the…

Bay Leaf - Essential Thai Spices | Thai Akha Kitchen Bay leaf, or laurel, is a dried leaf you cook with but never eat - it's there to perfume the pot, then it's pulled out and discarded. Prized since the…