Bay leaves are the spice of wide use. Enhance the flavor of many soups (potato, pea, bean, soup, sour soup, tripe) and meat dishes, especially venison and beef. Enrich the flavor sauces, stews, poultry, jelly, boiled fish and dishes with crayfish and crabs. Bay leaves are an indispensable addition to pickles vegetables (cucumbers, beets, cabbage), meat, fish and mushrooms. This spice soothes salty foods and has an appetite stimulant and digestive aids. Bay leaves are typically used in whole, but can also be used in powdered form.