Used like a bay leaf, avocado leaves lend an authentic aroma to Mexican dishes. Common to central Mexican cookery, avocado leaves are used in slow-cooked dishes like bean dishes, braised meats, moles, and tamales. The dried leaf is odorless. A pungent fragrance and flavor of aniseed are quickly released when avocado leaves are heated in a pan.
Allergen Information: Shares equipment with peanuts, tree nuts, wheat, milk, soy, eggs, & sesame.
