Salam Leaf

From a type of cassia originating in and specific to Indonesia and Malaysia, fresh, bright-green salam leaves are as essential in Indonesian cooking as the curry leaf is in Indian cooking. They are used sparingly in curries and soups, as they release an essential oil when simmered with other ingredients, giving an aromatic flavour with slight tobacco overtones. Bay leaves are sometimes suggested as a substitute, but on no account should they be used instead of salam leaves as their flavour is completely different. Available: Asian food stores (only dried leaves are currently available).