Bay leaves, also known as Laurus nobilis, come from the evergreen tree known as Laurus nobilis, a member of the Lauraceae (laurel) family. The tree can reach up to 12 metres tall and has aromatic, elliptical leaves with a glossy, dark green colour.

Bay leaves are rich in vitamins A, C, and B complex, as well as minerals such as iron, potassium, and manganese. They possess antioxidant properties that help neutralise harmful free radicals. Bay leaves also have anti-inflammatory effects and are known to aid in digestion, reduce respiratory congestion, and regulate blood sugar levels.

Bay leaves have been used in South African cuisine for centuries, likely introduced by European settlers. Over time, they have become deeply embedded in traditional recipes such as South African stews, curries, and roasts. They are also added to marinades, brines, and sauces to enhance flavours.