From India. You only need to use one or two of these spicy leaves in a stew. They release a wonderful, sweet-grassy aroma and a cooling, camphor-like piney flavor with hints of nutmeg and clove the longer they simmer. Bay leaves complement savory dishes seasoned with allspice, garlic, marjoram, oregano, parsley, sage, savory or thyme. Branch out from stew and try Masala Beef with Ginger and Curry Leaf, or Spanish Green Beans and Tomatoes.