BAI KRAWAN

[Kanga Japan]

In AyG's reply to my query regarding Thai cardamoms, he provided a link relating to an excellent article by Khun Suthon Sukphisit on cardamoms in Thai cooking.

In the lower part of that article, he made mention of BAI KRAWAN, explaining that it was often erroneously referred to as "bay leaf", although the bay leaf and cardamom leaf are completely different leaves.

He mentioned that the people of Chanthaburi correctly refer to the 'cardamom leaf' as THEP THARO (เทพทาโร), for which the scientific name is Cinnamomum Porrectum (known as the Saffrol Laurel in English).

If this is so and the name BAI KRAWAN is being incorrectly used for the BAY LEAF (LAUREL), what then would be the correct Thai word for BAY LEAF?

Hoping someone can provide some clarification on this.

[Pla shado]

My wife calls bay leaves ใบเบย์ (bai bay). Bay being the English loan word. It is a leaf (herb/spice?) that she never uses in her Thai / Isaan cooking. I'm the only one in the house who uses bay leaves. The Thai label on our bottle of Durkee brand bay leaves also says ใบเบย์.

[Kanga Japan]

Thank you Pla shado (and your wife). I appreciate that information.

I don't imagine there would be much use for bay leaves in Thai cooking.

[AyG]

As Pla's wife says, ใบเบย์. Also, directly from English, เบย์ลีฟ (BE LIP).

Bay leaves are surprisingly easy to find. One doesn't have to go to one of the fancy supermarkets as is the case with most occidental dried herbs; regular supermarkets stock them.

However, personally I'm only aware of one dish that sometimes uses them: Matsaman Neua (southern Thai Moslem beef curry). David Thompson has a recipe for this in which the leaves are roasted then ground before being incorporated into the curry paste.

[Kanga Japan]

Thanks for that information AyG.

Considering that bay leaves are rarely used in Thai cooking, I guess that the regular supermarkets have them stocked for those who wish to use them in Western style dishes.