Salam leaves (Daun salam)

Daun salam, known in English as Indonesian bay leaf or salam leaf, is a type of leaf used as a herb in Indonesian cuisine and in some neighboring countries' culinary traditions.

Scientifically referred to as Syzygium polyanthum, it comes from a tree in the Myrtaceae family, which also includes clove and guava. Daun salam is not the same as the bay leaf (lat. Laurus nobilis) commonly used in European cuisine, although it serves a similar purpose in terms of flavoring dishes.

Indonesian bay leaves impart a unique aroma and flavor to a wide range of dishes, including soups, stews, curries, and rice dishes like nasi goreng. The flavor is somewhat different from that of European bay leaves, with a fragrance that is more distinctly aromatic and with a hint of cinnamon.

These leaves are typically used whole and removed before serving, as they are not meant to be eaten directly.