Description
What to use Avocado Leaves for, good question, quick answer is use it bay leaves
As some parts of the world used bay leaves to add flavour to all manner of dishes, some other areas were using Avocado leaves
Add to soups, stews, mole sauces, infused into salad dressing oils, even wrapped up with tamales to add flavour, used with basted meats too
Very pleasant floral notes to the smell, when cooked with the flavour is nutty hazelnut aroma and a mellow anise-liquorice
The leaves are ground for ease of use, each leaf is approx 2-4g which is the same as 1/5-1/3 of a Teaspoon
Grown in Mexico
Packed in a Unit that handles Sesame Seeds, Mustard and Celery
Avocado Leaf Powder - Quick Reference
What is it?: Finely ground dried avocado leaves for evenly distributing their Oaxacan-style aroma.
Flavour: Warm, herbal and softly anise-like with nutty, bay and liquorice notes.
Common uses: Beans, moles, soups, rubs, tamale fillings, braised meat and seasoning blends.
Pairs well with: Black beans, chilli, garlic, cumin, corn, pork and chicken.
How to use: Add sparingly during cooking; unlike whole leaves, the powder remains in the finished dish.
Compare with: Faster releasing and more concentrated in use than whole avocado leaves.
Substitute: Ground bay with a trace of anise seed can provide a partial substitute.
Storage: Keep tightly sealed because the ground form loses aroma more quickly.
Good to know: The powder is convenient for rubs and smooth sauces, but it should be used more cautiously than whole leaves because it cannot be removed later.
