Which spice is described by the phrase: "You can't eat it raw, but once boiled, you throw it out"?
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole or in a dried or ground form.
Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating. The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.
The leaves contain about 1.3% essential oils, consisting of 45% eucalyptol, 12% other terpenes, 8-12% terpinyl acetate, 3–4% sesquiterpenes, 3% methyleugenol, and other α- and β-pinenes, phellandrene, linalool, geraniol, terpineol, and also contain lauric acid.