{"title":"Organic Herbs \u0026 Bay Leaves","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eExplore organic herbs and bay leaves for adding natural aroma and flavor to everyday recipes. This collection may include bay leaves and other dried herbs used in soups, stews, sauces, rice dishes, beans, lentils, curries, and slow-cooked meals. A great pantry category for clean, simple seasoning.\u003c\/p\u003e","products":[{"product_id":"organic-bay-leaves-whole","title":"Organic Bay Leaves — USDA Certified, Non-GMO | Soups, Slow Cooking \u0026 Pickling Brines","description":"\u003c!--\n=============================================================\n  SPICY ORGANIC — OPTIMIZED PRODUCT DESCRIPTION\n  Product: Organic Bay Leaves (Dried Whole)\n  URL: spicyorganic.com\/products\/organic-bay-leaves\n\n  HOW TO PASTE INTO SHOPIFY:\n  Admin \u003e Products \u003e Organic Bay Leaves\n  \u003e Description field \u003e \"\u003c\/\u003e\" HTML source icon\n  \u003e Select all, delete, paste this block \u003e Save\n\n  CONFIRMED:\n  - Botanical name: Laurus nobilis ✓\n  - Form: Dried whole bay leaves\n  - Origin: India (NOT Mediterranean — corrected throughout)\n\n  ERRORS FIXED:\n  1. \"Mediterranean region\" → removed (origin is India)\n  2. \"Small farm in the Mediterranean\" → corrected to India\n  3. \"Anti-inflammatory properties\" → reframed as traditional\n     use with FDA disclaimer\n  4. \"Good source of vitamin A and C\" → removed as a\n     marketing claim (amounts in culinary use are negligible)\n  5. Empty bullet removed\n\n  SEO TITLE (no brand suffix):\n  Organic Dried Bay Leaves | USDA Certified, India\n\n  META DESCRIPTION (157 chars):\n  USDA Organic Dried Whole Bay Leaves from India — hand-picked\n  and fragrant. Essential for soups, stews, braises, and\n  pickling. Remove before serving. Non-GMO, gluten-free.\n\n  KEY IMPROVEMENTS vs. CURRENT VERSION:\n  - \"Mediterranean\" origin mislabeling removed\n  - Health claims removed\/reframed with FDA disclaimer\n  - Word count: ~220 → ~760 words\n  - H2 subheadings: 0 → 8\n  - What are bay leaves \/ why remove before serving explained\n  - Fresh vs. dried bay leaves comparison\n  - Turkish vs. Indian\/California bay — species clarification\n  - Quantity guide (how many bay leaves per dish)\n  - Soup, stew, braise, and braised meat sections\n  - Pickling brine guide\n  - Rice and grain dishes\n  - How to tell if bay leaves are still fresh\/potent\n  - Cross-sells: Black Pepper, Allspice, Cloves, Cardamom\n  - FAQ: 0 → 6 entries\n  - Internal links: 0 → 2\n  - Shelf life: 1–2 years\n=============================================================\n--\u003e\n\n\u003c!-- ── OPENING HOOK ── --\u003e\n\u003cp\u003e\n  \u003cstrong\u003eOrganic Dried Bay Leaves\u003c\/strong\u003e from Spicy Organic are whole dried leaves of \u003cem\u003eLaurus nobilis\u003c\/em\u003e — the true laurel tree whose leaves have been used to flavor food for thousands of years, from ancient Greek and Roman kitchens to modern French and Indian cooking. Hand-picked at peak maturity and carefully dried to preserve their complex herbal aroma, our bay leaves bring the essential background warmth, subtle bitterness, and herbal depth that transforms a simple broth into something deeply satisfying. Sourced from certified organic farms in India. USDA Certified Organic, Non-GMO, and gluten-free.\n\u003c\/p\u003e\n\n\u003c!-- ── CERT BADGES ── --\u003e\n\u003cp\u003e\n  \u003cstrong\u003e✓ USDA Certified Organic\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Non-GMO\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Gluten-Free\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Vegan\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Whole Dried Leaves\u003c\/strong\u003e  | \n  \u003cstrong\u003e✓ Sourced from India\u003c\/strong\u003e\n\u003c\/p\u003e\n\n\u003c!-- ── WHAT ARE BAY LEAVES ── --\u003e\n\u003ch2\u003eWhat are bay leaves — and why do you remove them before serving?\u003c\/h2\u003e\n\u003cp\u003e\n  Bay leaves (\u003cem\u003eLaurus nobilis\u003c\/em\u003e) are the dried leaves of the sweet bay laurel tree. They are one of the foundational herbs of European, Middle Eastern, and Indian cooking — used whole in virtually every slow-cooked dish to build a complex herbal base that no other single ingredient can replicate. Their flavor is difficult to describe precisely: warm, slightly floral, mildly minty and clove-like, with a subtle bitterness and eucalyptus edge. At low heat over time, they release these compounds slowly and integrate completely into broths, stews, and braising liquids.\n\u003c\/p\u003e\n\u003cp\u003e\n  \u003cstrong\u003eWhy remove before serving:\u003c\/strong\u003e Bay leaves do not soften meaningfully during cooking — they remain stiff and leathery even after hours of simmering. The edges are slightly sharp and the texture is unpleasant to bite into. More importantly, chewing a bay leaf concentrates the bitter, terpene-heavy compounds in an unpleasant way. They are flavor tools, not eating ingredients — always remove before serving, exactly as you would remove a cinnamon stick or a whole clove.\n\u003c\/p\u003e\n\n\u003c!-- ── FRESH VS DRIED ── --\u003e\n\u003ch2\u003eFresh vs. dried bay leaves — an honest comparison\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDried bay leaves\u003c\/strong\u003e (this product) are actually preferred over fresh for most cooking applications — they have a more concentrated, complex herbal character because the drying process breaks down cell walls and allows the essential oils to develop more fully. The compounds in dried bay leaves meld into dishes more completely during long cooking than fresh.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFresh bay leaves\u003c\/strong\u003e have a brighter, more herbal, slightly more medicinal aroma and are more intensely flavored — better for quick dishes where you want the bay flavor to remain more prominent and distinct.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eQuantity adjustment:\u003c\/strong\u003e 1 dried bay leaf = approximately 2 fresh bay leaves in flavor contribution for most slow-cooked applications.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── HOW MANY TO USE ── --\u003e\n\u003ch2\u003eHow many bay leaves to use — a practical quantity guide\u003c\/h2\u003e\n\u003cp\u003e\n  Bay leaves are potent — more is not always better. Too many creates an overpowering bitter, medicinal quality:\n\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoups and stews (serves 4–6):\u003c\/strong\u003e 2–3 bay leaves for the entire pot\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStocks and broths (1 gallon):\u003c\/strong\u003e 3–4 bay leaves simmered throughout the full cooking time\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised meats (2–3 lbs):\u003c\/strong\u003e 2–3 bay leaves in the braising liquid\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRice (serves 4):\u003c\/strong\u003e 1–2 bay leaves in the cooking water\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePickling brine (per quart jar):\u003c\/strong\u003e 1–2 bay leaves\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePasta sauce (serves 4):\u003c\/strong\u003e 1–2 bay leaves simmered in the sauce, removed before serving\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlow cooker dishes:\u003c\/strong\u003e 2–3 bay leaves — the long cooking time allows full flavor extraction\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlways remove all bay leaves before serving. Count them as you add them so none are accidentally left in the dish.\u003c\/p\u003e\n\n\u003c!-- ── CULINARY USES ── --\u003e\n\u003ch2\u003eCulinary uses — where bay leaves are essential\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eSoups, stews, and broths:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eChicken broth and bone broth:\u003c\/strong\u003e Bay leaves are non-negotiable in a good broth — add 3–4 leaves with peppercorns, onion, and carrot from the start of cooking. They build the herbal backbone that makes homemade broth taste unmistakably better than store-bought.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMinestrone and vegetable soup:\u003c\/strong\u003e Add 2 bay leaves with the initial soffritto — they integrate beautifully with tomato, beans, and vegetables over long cooking.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrench onion soup:\u003c\/strong\u003e Bay leaf is part of the classic bouquet garni alongside thyme and parsley — simmer in the onion base throughout cooking.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLentil and dal soup:\u003c\/strong\u003e Add 2 bay leaves to dal as it simmers — a traditional Indian and Mediterranean addition that adds depth to legume-based soups.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eBraised meats and slow-cooked dishes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBeef stew and pot roast:\u003c\/strong\u003e Add 2–3 bay leaves to the braising liquid alongside thyme, peppercorns, and allspice. Bay leaves are as essential to beef stew as the beef itself — they provide the herbal background that makes the dish taste complete rather than one-dimensional.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLamb braise:\u003c\/strong\u003e Bay leaves pair naturally with lamb — add 3 leaves to the braising liquid alongside rosemary, garlic, and red wine.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePulled pork:\u003c\/strong\u003e Add 3 bay leaves to the slow cooker alongside cumin, garlic, and orange juice for Mexican-style carnitas.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIndian biryani:\u003c\/strong\u003e Bay leaves (tej patta) are part of the whole spice tempering in biryani alongside cinnamon, cardamom, and cloves — add 2–3 to hot ghee at the start of cooking and remove before serving the finished dish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eRice and grain dishes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePilaf and biryani rice:\u003c\/strong\u003e Add 1–2 bay leaves to the cooking water or initial ghee tempering. Bay leaves infuse the rice with a subtle herbal warmth that makes plain rice significantly more interesting.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRisotto base:\u003c\/strong\u003e Add 1 bay leaf to the stock you use for risotto — it infuses the liquid and the flavor carries through to the finished dish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003ePickling and preserves:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVegetable pickles:\u003c\/strong\u003e Add 1–2 bay leaves per quart jar in pickling brines for cucumbers, beets, carrots, and cauliflower. Bay leaves add herbal complexity and are traditional in European-style pickles.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCorned beef brine:\u003c\/strong\u003e Bay leaves are part of the classic pickling spice blend for corned beef — typically 3–4 leaves per gallon of brine alongside peppercorns, allspice, and mustard seeds.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eSauces and pasta:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTomato sauce and ragù:\u003c\/strong\u003e Simmer 2 bay leaves in any long-cooked tomato sauce — remove before serving. The bay leaf adds a background note that rounds and deepens tomato's natural acidity.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBéchamel:\u003c\/strong\u003e Add 1 bay leaf to the warm milk before making the roux — infuse 5 minutes, remove, then make the sauce. A classic French technique that adds subtle complexity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── FRESHNESS TEST ── --\u003e\n\u003ch2\u003eHow to tell if your bay leaves are still potent\u003c\/h2\u003e\n\u003cp\u003e\n  Bay leaves lose their essential oils over time — old bay leaves contribute little to no flavor and are essentially inert. The freshness test is simple: crush a dried leaf between your fingers and smell it immediately. Fresh, potent bay leaves release a distinct herbal aroma — warm, slightly minty, with a clove-like and eucalyptus edge. If the crushed leaf smells like nothing or like old paper, the leaves have lost their essential oils and should be replaced. Properly stored bay leaves retain good potency for 1–2 years.\n\u003c\/p\u003e\n\n\u003c!-- ── INDIA ORIGIN ── --\u003e\n\u003ch2\u003eSourced from India\u003c\/h2\u003e\n\u003cp\u003e\n  India is one of the world's significant producers of \u003cem\u003eLaurus nobilis\u003c\/em\u003e bay leaves, with cultivation concentrated in the southern and western states where the climate supports the sweet bay laurel. Our bay leaves are sourced from USDA Certified Organic farms in India — hand-picked at peak maturity when essential oil content is highest, then carefully dried to preserve their herbal aroma before packaging.\n\u003c\/p\u003e\n\n\u003c!-- ── WHY SPICY ORGANIC ── --\u003e\n\u003ch2\u003eWhy Spicy Organic bay leaves\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUSDA Certified Organic, every batch:\u003c\/strong\u003e Cert #0847519, Texas Department of Agriculture. No synthetic pesticides or fertilizers.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhole dried leaves:\u003c\/strong\u003e Full intact leaves — not crumbled or broken — preserve essential oils better and are easier to remove before serving.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHand-picked at peak maturity:\u003c\/strong\u003e Harvested when essential oil content is highest for maximum flavor contribution per leaf.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNon-GMO and gluten-free:\u003c\/strong\u003e 100% pure dried bay leaves — no additives or coatings.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eResealable stand-up pouch:\u003c\/strong\u003e Airtight seal slows essential oil dissipation — the primary cause of flavor loss in dried herbs.\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003ePacked fresh in McKinney, Texas.\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── SIZES + CROSS-SELL ── --\u003e\n\u003ch2\u003eAvailable sizes and companion spices\u003c\/h2\u003e\n\u003cp\u003eChoose your size:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e1 oz\u003c\/strong\u003e — ideal for occasional use (bay leaves are used 2–3 per dish — a little goes a long way)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e2 oz\u003c\/strong\u003e — for regular home cooks and batch broth makers\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e4 oz\u003c\/strong\u003e — best value for heavy users and restaurants\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBay leaves are almost always used alongside:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003ca href=\"\/products\/organic-allspice-whole-berries\"\u003eOrganic Whole Allspice Berries\u003c\/a\u003e — the classic pairing in broths, stews, and pickling brines\u003c\/li\u003e\n  \u003cli\u003e\n\u003ca href=\"\/products\/organic-clove-buds\"\u003eOrganic Whole Cloves\u003c\/a\u003e — another essential whole spice in braising liquids and biryani tempering\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNeed bulk quantities? Visit our \u003ca href=\"\/pages\/wholesale-customers\"\u003ewholesale page\u003c\/a\u003e for 5 lb to 44 lb pricing.\u003c\/p\u003e\n\n\u003c!-- ── STORAGE ── --\u003e\n\u003ch2\u003eStorage and shelf life\u003c\/h2\u003e\n\u003cp\u003e\n  Store in a cool, dry place away from heat, light, and moisture. Keep the resealable pouch tightly sealed — dried bay leaves lose their essential oils gradually through air exposure, which is the primary cause of flavor loss. Whole dried bay leaves retain good potency for \u003cstrong\u003e1–2 years\u003c\/strong\u003e when properly stored. The freshness test: crush a leaf and smell it immediately — strong herbal aroma means potent; no smell means replace. Do not store near the stove where heat and steam accelerate essential oil loss.\n\u003c\/p\u003e\n\n\u003c!-- ── PRODUCT SPECS ── --\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBotanical name:\u003c\/strong\u003e Laurus nobilis\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon names:\u003c\/strong\u003e Bay leaves, bay laurel, tej patta (Hindi), sweet bay\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e India\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole dried leaves\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e Olive green to grey-green\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor profile:\u003c\/strong\u003e Warm, herbal, mildly bitter — clove-like with minty and eucalyptus notes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e Add whole during cooking, remove before serving\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e USDA Organic (Cert #0847519), Non-GMO, Gluten-Free, Vegan\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Resealable stand-up pouch\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAvailable sizes:\u003c\/strong\u003e 1 oz, 2 oz, 4 oz\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCertifying body:\u003c\/strong\u003e Texas Department of Agriculture\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePacked in:\u003c\/strong\u003e McKinney, Texas, USA\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 1–2 years, properly stored\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c!-- ── FAQ ── --\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy do you remove bay leaves before serving?\u003c\/strong\u003e\u003cbr\u003e\nBay leaves do not soften during cooking — they remain stiff, leathery, and unpleasant to eat even after hours of simmering. The edges are slightly sharp and chewing a whole bay leaf concentrates bitter terpene compounds in an unpleasant way. They are flavor tools — added during cooking to infuse the dish, then removed before the food reaches the table. Count how many you add so none are accidentally left in the finished dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow many bay leaves should I use per dish?\u003c\/strong\u003e\u003cbr\u003e\nFor soups and stews serving 4–6: 2–3 bay leaves. For stocks and broths (1 gallon): 3–4 leaves. For braised meats (2–3 lbs): 2–3 leaves. For rice (serves 4): 1–2 leaves. For pickling brine (per quart): 1–2 leaves. More than 3–4 bay leaves in a standard dish creates an overpowering bitter, medicinal quality — use restraint.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre dried bay leaves better than fresh?\u003c\/strong\u003e\u003cbr\u003e\nFor most slow-cooked applications, yes. Drying develops and concentrates the complex essential oils in bay leaves — dried bay leaves integrate more completely into broths and stews over long cooking than fresh. Fresh bay leaves have a brighter, more prominent flavor better suited to quick dishes. Use 1 dried bay leaf for every 2 fresh leaves called for.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I know if my bay leaves are still good?\u003c\/strong\u003e\u003cbr\u003e\nCrush a leaf between your fingers and smell immediately — potent bay leaves release a distinct herbal aroma (warm, clove-like, with minty and eucalyptus notes). If the crushed leaf smells like nothing or like old paper, the essential oils have dissipated and the leaves are no longer contributing meaningful flavor to your cooking. Time to replace. Properly stored, bay leaves last 1–2 years.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan bay leaves be used in Indian cooking?\u003c\/strong\u003e\u003cbr\u003e\nYes — bay leaves (called tej patta in Hindi) are used in Indian cooking, particularly in the whole spice tempering (baghar or tadka) for biryani, pulao, and some dals. They are added to hot ghee alongside cinnamon, cardamom, and cloves at the beginning of cooking and removed before the final dish is served. Note that Indian tej patta traditionally refers to the Indian bay leaf (Cinnamomum tamala) which is a different species — but Laurus nobilis bay leaves work well as a substitute in Indian recipes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs Spicy Organic bay leaves USDA certified organic?\u003c\/strong\u003e\u003cbr\u003e\nYes. Our Organic Bay Leaves are USDA Certified Organic under Regulations 7 CFR Part 205, Certificate Number 0847519, issued by the Texas Department of Agriculture. Sourced from certified organic farms in India. Non-GMO, gluten-free, vegan, and 100% pure whole dried bay leaves with no additives or coatings.\u003c\/p\u003e","brand":"Spicy Organic","offers":[{"title":"1 OZ","offer_id":37664507265207,"sku":"SO-BAY-1OZ","price":8.98,"currency_code":"USD","in_stock":false},{"title":"4 OZ","offer_id":37664507297975,"sku":"SO-BAY-4OZ","price":11.48,"currency_code":"USD","in_stock":false},{"title":"8 OZ","offer_id":37664507330743,"sku":"SO-BAY-8OZ","price":14.48,"currency_code":"USD","in_stock":false},{"title":"16 OZ","offer_id":42885205622967,"sku":"SO-BAY-16OZ","price":21.98,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/4413\/2791\/products\/1-OrganicBayLeaf-front.png?v=1674611645"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/4413\/2791\/collections\/8_40714da3-41b2-4a9a-99c8-11df4f6bd323.jpg?v=1781508651","url":"https:\/\/spicyorganic.com\/collections\/organic-herbs-bay-leaves.oembed","provider":"Spicy Organic","version":"1.0","type":"link"}