Indonesian Bay leaves (Syzygium polyanthum) Dried – Daun Salam Kering


Salam Leaves could be a cousin to bay leaves in Indonesian cooking. Sometimes referred to as Indonesian bay-leaf,  Salam Leaves add an authentic flavor to many Indonesian dishes.

Salam leaves are practically odourless. Flavors are released during the long cooking time often required for stews and other simmered dishes.

Salam Leaves are best used whole, added to long simmered dishes at the beginning of cooking, as you would bay leaf. A great way to kick up Indonesian cooking, used in curries or for fish and seafood soups.

Additional information

Weight 25 g
Dimensions 10 × 10 × 10 cm
Country of Origin



10g, 25g


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