Botanical Name: Syzygium polyanthum
Also Called: Salam Leaves
Indonesian bay leaves are a unique and aromatic herb used extensively in Indonesian and Southeast Asian cooking. Derived from the Syzygium polyanthum tree, these leaves differ significantly from Mediterranean or Indian bay leaves in flavor and culinary application. distinct from the bay leaves commonly used in Western cooking. With their subtle, herbaceous aroma and slightly citrusy notes, Indonesian bay leaves are a cornerstone of the region’s traditional recipes.
Indonesian bay leaves are glossy, oval-shaped, and dark green when fresh, turning brownish-green as they dry. Their flavor is milder and less pungent than other bay leaf varieties, with a slightly earthy, tea-like character complemented by hints of nutmeg, cinnamon, and a faint citrus tang. This delicate flavor makes them ideal for infusing dishes with a gentle, fragrant complexity.
Indonesian bay leaves are a key ingredient in the region’s slow-cooked dishes, particularly in stews, soups, and rice preparations. They are often used whole and added early in the cooking process to release their subtle aroma into the dish.
In Indonesian cuisine, daun salam is frequently included in dishes like rendang, a rich and spicy coconut-based beef stew, or nasi kuning, fragrant yellow rice cooked with turmeric and coconut milk. The leaves also enhance broths, such as the savory soto ayam, a chicken soup that showcases the layered flavors of Indonesian spices.
Vegetarian dishes like sayur lodeh (vegetable coconut curry) and tempeh goreng (fried tempeh) also benefit from the nuanced fragrance of Indonesian bay leaves. In some traditional recipes, they are paired with lemongrass, galangal, and tamarind, creating a harmony of flavors characteristic of Southeast Asian cuisine.