Why is bay leaf used in cooking?

Bay leaf (from the laurel tree, Laurus nobilis) is used for flavor and aroma, not texture which is why it is almost always removed before eating.

Why it is added:

1. Flavor depth: Bay leaves contain volatile compounds primarily eucalyptol, linalool, and terpene derivatives that release slowly during long cooking. They add a subtle, earthy, slightly floral depth that is hard to pinpoint but noticeable by its absence.
2. Aroma: Bay leaf compounds complement and bridge other spices they act as a flavor harmonizer rather than a dominant note.
3. Digestive benefits: In Ayurvedic and European traditional medicine, bay leaves aid digestion and reduce flatulence which is why they are common in bean and lentil dishes.
4. Enhances umami: In long-cooked stocks, stews, and braises, bay leaves interact with proteins to deepen savory, meaty flavors.

Common uses: Soups, stocks, broths, Indian biryani and pulao, stews, pasta sauces, dal, pickling brines

Why you remove it before eating: Bay leaves remain tough, stiff, and fibrous after cooking they are a choking hazard and have an unpleasant texture. The flavor transfer is complete during cooking.