Bay leaf (plural bay leaves) refers to the aromatic leaf of the bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor many classic French dishes. The leaves are most often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract). Thai cuisine employs bay leaf (Thai name bai kra wan) in a few Arab-influenced dishes, notably massaman curry."Nguan Soon" Company was established by Artchit Limprana, its founder, in 1954. The original enterprise consisted of a small retail store in China Town(Yaowaraj) in central Bangkok. The business concentrated on producing and marketing 100% ground peppers and spices under the brand name "Hand Brand No.1"The company"s products were rapidly accepted by the national market and today "Hand Brand No.1" is a household name in Thailand in terms of 100% pure spices and herbs.