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A bay leaf is used in cooking as an aromatic leaf. The largest producer of the bay leaf is Indian and Pakistan. It is generally used in dishes like biryani and even forms an ingredient in so-called garam masala. In America, the use of bay leaf is seen in tea, soups, sauces, meat, and stews. Before finally cooking, the bay leaves are crushed and ground. In the Caribbean Islands, the bay is used in jerk chicken. Thus, bay leaf is having much to do with an aromatic flavor.