Skip to content
FriendsPantry
Salam leaves (Indonesian bay leaves)

Spices & seasonings · Aromatic leaves

Salam leaves (Indonesian bay leaves)

Aromatic Indonesian 'bay' leaves with a subtle, earthy scent; simmered whole in tempeh, rendang, opor and sayur.

Also called: daun salam, indonesian bay leaf, salam leaf

Around the world: daun salam (id)

A kind of bay leaves

1 recipe with it

Photo: W.A. Djatmiko ( Wie146 ), via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Leaves of Syzygium polyanthum, a tree in the myrtle family. Despite the name 'Indonesian bay leaf' they are unrelated to European bay and taste quite different: mild, woody and slightly sour. They are used fresh or dried, almost always together with galangal and lemongrass.

Syzygium polyanthum

How it’s used

  • Simmered with tempeh or tofu for bacem
  • Added to rendang, opor and gulai
  • Cooked into nasi uduk and other rice dishes

Characteristics

Taste
Mild, earthy and faintly sour.
Aroma
Woody and subtly spiced.
Sold as
dried, fresh
Cooking uses
Commonly cooked, Mainly a seasoning

Storage

Cool, dry and dark. Keep dried leaves in an airtight bag; freeze fresh leaves.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Bay leaves — Use fewer; it is stronger. Or simply leave out.

Related ingredients

Recipes with salam leaves (indonesian bay leaves)