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Laurel is an evergreen native to the eastern Mediterranean and cultivated extensively throughout the Mediterranean basin for ornamental purposes. The plant has erect branches; alternate, spear-shaped leaves; yellow or white flowers; and ovoidal fruits (berries) that are black when ripe. The parts used are the leaves and berries. Laurel has an aromatic, spicy odor and flavor.
The essential leaf oil is obtained by steam distillation with yields between 0.5 to 1.0%; higher yields are also possible. It is a yellow liquid with a characteristic odor and taste (see also reference 2). Its main constituents include α-pinene, α-phellandrene, Minalool, cineol (50 to 70%), geraniol, and eugenol. An oil also is obtained by steam distillation of the berries, but is of little or no use.
Bay laurel essential oil should not be confused with the oil of West Indian bay (Pimenta racemosa). The latter is quite different in aromatic character.
The derivatives are infusion (2%), fluid extract, and oleoresin.

Oils obtained from lard at low temperatures. It consists predominantly of olein and may contain a small amount of solid fatty acid glycerides.