- Joined Jul 3, 2002
I've been coming across recipes that specify Turkish rather than California bay leaves. What's the taste and/ or culinary difference? In the past, I think I've preferred Turkish because they seemed milder. But now, when I go to the grocery store, I find that they're not marking the bottles the way they used to, so I'm not even sure what I'm getting. Is there a way to tell by sight?