Daun Salam

daun salam meaning ‘salam leaf’, the dried leaf of the tree Syzygium polyanthum, which plays an important part in Indonesian cookery.

If a single leaf is placed in the pan during cooking it gives a subtle aromatic flavour to many dishes such as soups, rice, and vegetables. Its role is generally comparable to that of the curry leaf in Indian cuisines. When cooking has been completed, the leaf is normally discarded. Powdered daun salam is available.