Salam Leaves or Daun Salam

Salam leaves (Syzygium polyanthum) are the leaves of an evergreen tree from the myrtle family, which is native to Indonesia, Malaysia and parts of southern Thailand. In the kitchen the leaves are used fresh or dried and cooked whole, before they are taken out of the pot again ahead of serving. Their aroma is mild and slightly tart, with a note that recalls black tea.

In Indonesia and Malaysia the leaves are called “Daun Salam”, with “Daun” being the word for leaf. In the English-speaking world you will find them as “Indonesian bay leaf”, which leads to confusion, because the plant is not related to true bay laurel (Laurus nobilis). Nor do salam leaves have anything to do with “Salam Koja”, the Indonesian name for curry leaves.

Salam leaves are used above all in Javanese and Sumatran cuisine, where they season curries, braised dishes, but also dishes with rice. Since they release their aroma slowly, they usually go into the pot at the beginning of the cooking process and then stay in the dish while it cooks, much like bay leaves.

Over here you will find dried salam leaves in well-stocked Asian supermarkets, above all where Indonesian or Malaysian products are on the shelf. Fresh leaves are hardly available here.