Bay leaves have enjoyed a long culinary history in Mediterranean, Middle Eastern and South Asian cuisines. Its distinctive flavor and aroma have been utilized to enhance traditional dishes of all types. The plant has also seen a kind of scientific awakening in the last decade as a growing number of scientific studies have explored its possible health benefits. The areas of scientific exploration include glucose metabolism, cholesterol balance, digestive health, and inflammation, among others. The most promising areas are glucose metabolism and cholesterol balance, which are often closely related risk factors for cardiovascular disease. A handful of studies have tentatively pointed to bay leaf’s support of healthy glucose levels. Likewise, several studies have indicate that bay leaves may help support a healthy cholesterol balance.