Which plant provides the spice bay leaf commonly used in cooking?

Bay laurel provides the familiar culinary bay leaf used to flavor soups, stews, sauces, braises, and stocks. Its scientific name is Laurus nobilis, an evergreen tree native to the Mediterranean region.

Bay leaves may be used fresh or dried, although drying changes and often intensifies their aroma. Cooks generally add them whole and remove them before serving because the leaves remain stiff and can be unpleasant or hazardous to swallow.

The name “bay leaf” is also used for leaves from several other plants. California bay comes from Umbellularia californica, Indian bay leaf comes from Cinnamomum tamala, and West Indian bay comes from Pimenta racemosa. These are not identical in flavor or botanical relationship.

Indian bay leaf is a frequent source of confusion. It is longer and typically has three prominent veins, with a flavor closer to cassia or cinnamon. In contrast, Mediterranean bay laurel is the standard source meant by the unqualified culinary term “bay leaf” in many English-language recipes.