Peumus boldus: Boldo (sterile twig)
Boldo (sterile twig)
It is amazing that boldo leaves are almost unknown outside
the kitchens of indigenous peoples in South America, although their warm,
spicy flavour seems to please everybody. This is probably one more example of
what could be termed
chance of fate, and maybe boldo will succeed as a popular spice as soon as it becomes better known, and more easily available. Whoever has tried these strongly aromatic leaves, will most probably make them a permanent ingredient in his or her cooking.
Boldo leaves are a good substitute for Indian bay leaves, which are necessary for Northern Indian kormas and form an ingredient for the spice mixture garam masala (see cumin). Since boldo leaves are rather strong, amounts should be slightly reduced.
In Western cuisine, boldo leaves may substitute the common bay leaves; adjust dosage if necessary. Boldo leaves
are best suited for fish; furthermore, they may enrich tasty sauces and
gravies. Similar to savory, they are well suited
for mushrooms. Another application is pickled vegetables.
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