Product knowledge
Is Laurel Leaf the Same as Bay Leaf?
Yes, in most kitchens — including Levantine ones — laurel leaf and bay leaf name the same tree: Laurus nobilis, the true Mediterranean laurel. The dried leaves are used interchangeably in soups, stews, rice and braises, and our laurel leaf from AbdulRahim Mills is the same botanical leaf sold as bay leaf in most Western recipes.
The naming gets murkier in North America because some supermarket 'bay leaf' is actually California bay leaf (Umbellularia californica) — a related but different, considerably stronger-tasting plant. If a recipe or a sourcing decision hinges on flavour intensity, it's worth knowing which one you're holding.
Laurel vs bay: same tree, different names
"Bay leaf," "bay laurel" and "laurel leaf" are, in the overwhelming majority of culinary contexts, three names for one plant: Laurus nobilis. Levantine and Arabic cooking tends to say laurel (waraq al-ghar); English-language recipe writing defaults to bay leaf. Neither name is more correct — they're regional habits describing the same dried leaf.
The leaf itself is mild, slightly bitter and aromatic when simmered slowly, which is exactly why it shows up in long-cooked dishes — mansaf-adjacent rice, stocks, stews, pickling brines — rather than anything cooked fast.
Watch for California bay — a different, stronger leaf
The confusion comes from Umbellularia californica, a different tree native to the U.S. West Coast that's also sold as "bay leaf" in some North American grocery aisles. It's noticeably more pungent and menthol-forward than true Mediterranean laurel, and using it at the same quantity a recipe calls for can overpower a dish.
True Mediterranean laurel — the kind Levantine kitchens use and the kind we carry — is milder, which is why regional recipes often call for two or three whole leaves rather than a single leaf. If a dish tastes unexpectedly sharp or medicinal from bay leaf, California bay is usually the culprit.
The same tree, a different craft: laurel and Aleppo soap
Laurel's story in the Levant goes beyond the kitchen. The pressed oil from laurel berries — a different part of the same tree family — is the defining ingredient in traditional Aleppo soap, alongside olive oil. UNESCO inscribed the craftsmanship of Aleppo Ghar soap on its Representative List of Intangible Cultural Heritage in December 2024, describing a tradition brewed for roughly 3,000 years, with bars hand-stamped and dried for six to nine months. (ich.unesco.org)
So while the dried leaf on your spice rack and the laurel oil in a bar of soap are different products serving different purposes, they trace back to the same tree and the same regional relationship with it. Buyers curious about the soap side can read more on laurel oil percentages in Aleppo soap.
Why this matters for wholesale buyers
For a retailer or restaurant stocking both a spice rack and a gift or personal-care shelf, the laurel connection is a genuinely useful story to tell customers — it ties a familiar kitchen ingredient to a UNESCO-recognized craft tradition, which is exactly the kind of detail that makes a product shelf-talk or menu note more interesting than a generic description.
It's also a reminder to buy each product for what it actually is: our laurel leaf is sold as a culinary dried herb, not a soap ingredient, and our Aleppo soap range is sold as soap, not a kitchen spice. Knowing the shared origin doesn't change how either product is used — it just explains why the name overlaps.
Related questions
Can I substitute laurel leaf for bay leaf 1:1 in a recipe?
Yes, if the bay leaf called for is true Mediterranean laurel — which is what most classic recipes assume. If you know your bay leaf is California bay, use fewer leaves or steep for less time, since it's considerably stronger.
Is the laurel leaf you sell the same plant used in Aleppo soap?
Same species, Laurus nobilis, but a different part of the plant. The dried leaf we sell is for the kitchen; Aleppo soap uses oil pressed from the tree's berries, a separate product entirely.
How should I store dried laurel leaves?
Airtight, away from light and heat, the same as any dried herb. See our general guide to storing dried herbs and teas for shelf-life and rotation tips.