An example of an aromatic leaf (plural bay leaves) which is commonly used in cooking. It can be whole or ground dried pieces of the plant. It comes from several plants such as: Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see Safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in Mediterranean cuisine and beans in Brazilian cuisine. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. California bay leaf – the leaf of the California bay tree (Umbellularia californica, Lauraceae), also known as California laurel, Oregon myrtle, and pepperwood, is similar to the Mediterranean bay laurel, but has a stronger flavour. Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) differs in that bay laurel leaves are shorter and light to medium green in colour, with one large vein down the length of the leaf, while tejpat (Cinnamonum tamala) leaves are about twice as long and wider, usually olive green in colour, and with three veins down the length of the leaf and is culinarily quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder. Indonesian bay leaf or Indonesian laurel (salam leaf, Syzygium polyanthum, Myrtaceae) is not commonly found outside Indonesia; this herb is applied to meat and, less often, to vegetables. West Indian bay leaf, the leaf of the West Indian bay tree (Pimenta racemosa, Myrtaceae), used culinarily and to produce the cologne called bay rum. Mexican bay leaf (Litsea glaucescens, Lauraceae).