Bay / laurel  ( Laurus nobilis )   is an aromatic evergreen tree or a large shrub reaching 5 – 10 meters high and has dense branches with 4 - 10 cm long leaves.

The shape of leaves differ according to the areas of Mediterranean and Aegean where the product held.  The colour of leaves  is green with aromatic and bitter taste.

Bay leaves are picked up and dried or dehydrated in ovens. Harvest time in Turkey  begins  in August.

Its volatile oil ranges from 1 -3 % . It contains mostly cineol 50 % , furthermore eugenol, acetyl/methyl eugenol.

The leaves are classified according to qualities and sizes as 
F.A.Q., Standard select, Semi select, Hand picked selected and Cut /Broken sizes  or ground  powder in 20/25 kg. kraft paper bags.

Qualities depend on the selection of leaves and specifications and packaging such as rate of whole leaves, broken leaves, black spot, brown spot, insect defilled, leaf with holes, webbed leaf and stems.

Packing of whole leaves is carton box or pressed in bale.According to customers' preference, various qualities of laurel leaves are prepared to meet their needs.

Laurel leaves are used almost exclusively as flavor  agents during the food preparation stage in  meat, seafood, or vegetable on skewers before cooking. The aromatic leaves are added to Italian pasta sauces. But if  It is also used as whole leaves and it is removed from dishes before serving.

It is also added to some liquor.

It is digestive and antiseptic in medical purposes.