Updated: Jul 31, 2019
Daun Salam leaves (syzygium polyanthum) are aromatic leaves is of the Eugenia polyanthum tree from Asia.
The Indonesian folk name daun Salam literally means peace leaf.
Sometimes referred to as Indonesian bay-leaf, but they are not related and have a different flavor.
Daun Salam is known only in Indonesian and Malay cooking, and it is totally different from the Indian bay-leaf.
The tree grows from lower to higher elevation up to 1400 meters. The tree can grow up to 25 meters of height.
The leaf gives slightly lemony bitter taste with astringent effect
The dried Salam Leaves add an authentic flavor to many Indonesian dishes.
Dried Salam leaves are practically odourless. Flavours are released during the long cooking time often required for stews and other simmered dishes.
It can be used, among other things, as an ingredient in the flavouring of seroendeng.
In combination with galanga root it gives the specific flavor to Indonesian vegetable dishes.
The leaf is also often used in combination with lemongrass (sereh).
You can possibly replace it with curry leaves instead of bay leaf.
Daun Salam is a rather exotic spice and not easily available in the West (only in countries with a high proportion of Indonesians).
The leaves may be used fresh or dried