this post was submitted on 27 Feb 2026
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I cook all the time, every day, and have never once said, "This needs a bay leaf." I don't even know when it's appropriate to use it. My mom puts a bay leaf in everything - spaghetti sauce, chili, pot roast, etc. - but I'm not convinced she knows what she's doing, she just does it.
Seriously, what's a bay leaf for? What does it do to the flavor?
It has a soft flavor. I don't put it into anything spicy, and probably won't be noticeable with the way Americans seem to do seasoning. But if I'm making a soup with some meat and potatoes and various vegetables, I'll put it in, it'll be noticeable.
If you just boil beef with and without it, you'll feel the difference the most, I think.
I've read it enhances every other flavour, kind of like salt but without making things salty
I just toss a sprinkle of msg in, does wonders
MSG only enhances umami and has a distinctly salty flavor. Try substituting a bay leaf for a fuller, richer flavor. You may want to remove the leaf before serving.
MSG isn't just enhancing umami, it tastes umami by itself, because the umami taste is triggered by receptors on the tongue that react to some amino acids, one of them being the glutamate in Mono-Sodium-Glutamate. The salty part comes from the sodium, which has its own receptors as well.
This stuff is literally made for our taste buds.
Hmm, that's interesting. I got a pot of chili scheduled for later today, I'll try a bay leaf.
I've been perfecting my chili recipe for years. It includes red wine, cocoa powder, and lime juice. Perhaps a bay leaf will become part of it.
Bay leaf is subtle but nicely "rounds out" the dish. It's not a distinct spice flavour like pepper or thyme. I use it in a lot of the food I cook but not everything. Putting it in chili is exactly where it should be put.
Interesting, I'm looking forward to giving it a try.