Q: Most recipes call for bay leaves to be removed before the dish is served. Why don’t we ever see bay leaf as a ground seasoning?

A: Even though they're rarely seen, powdered or ground bay leaves are available. They're sometimes used in spice rubs and blends. Because they're apt to lose their potency much faster than whole leaves, however, using whole leaves is better and easier for the home cook.

There are two kinds of bay leaves available: Turkish (or Mediterranean) and California. The Turkish bay leaves are smaller and have a more subtle flavor. They're preferreed by most culinary professionals.

California bay leaves are larger and are very attractive in decorative arrangements and wreaths. Their flavor is stronger and rather harsh; it easily can overpower a dish. Because consuming too much California bay leaf can have a toxic effect, it shouldn't be used ground.

You can grind your own bay leaves with a spice grinder or clean coffee grinder. If you can't find ground bay leaves in the spice aisle of your local grocery store, you can mail-order them from The Spice House (www.thespicehouse.com) or Spices Etc. (www.spicesetc.com ).