Salam leaves

Native to Java, salam leaves are a member of the cassia family and are an important herb in Indonesian cooking. They are sometimes called Indonesian bay leaves as they are used in a similar way, simmered in broths and sauces to give a subtly, woodsy flavour that you can’t quite put your finger on. Bay leaves don’t make a good substitute though and if you can’t find them, it is best to leave them out. Salam are dark green when fresh, a crinkled silvery green when dried. The two can be used interchangeably.