<Li> Mexican bay leaf (Litsea glaucescens, Lauraceae). </Li> <P> The leaves contain about 1.3% essential oils (ol . lauri folii), consisting of 45% eucalyptol, 12% other terpenes, 8 - 12% terpinyl acetate, 3--4% sesquiterpenes, 3% methyleugenol, and other α - and β - pinenes, phellandrene, linalool, geraniol, and terpineol, contains lauric acid also . </P> <P> If eaten whole, bay leaves (Laurus nobilis) are pungent and have a sharp, bitter taste . As with many spices and flavorings, the fragrance of the bay leaf is more noticeable than its taste . When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme . Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf . They also contain eugenol . </P> <P> In Indian and Pakistani cuisine, bay laurel leaves are sometimes used in place of Indian bay leaf, although they have a different flavor . They are most often used in rice dishes like biryani and as an ingredient in garam masala . Bay (laurel) leaves are frequently packaged as tejpatta (the Hindi term for Indian bay leaf), creating confusion between the two herbs . </P>

What kind of flavor does a bay leaf add
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