Daun salam

Syzygium polyanthum

herb · spice

Dried leaves with a woody, slightly tangy scent, added whole to rice, curries and sambals.

Origin

Indonesia and Malaysia

Season (United States)

all year round

Preparation

Whole, the leaf flavors the dish and is then taken out: it stays tough and is not eaten.

Molecules

In small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

It is called “Indonesian bay leaf”, but it is in the clove family, not the laurel family.