Indonesian bay leaf (daun salam) ✦

Feuille de salam

What it is

Salam belongs to the myrtle family, alongside clove and allspice, and has no botanical relation to laurel at all — the name Indonesian bay leaf is a colonial convenience that has misled cooks for a century. Its flavour is faint and slightly sour, nearer weak black tea than bay, which is why recipes ask for three or four leaves where one laurel would shout.

In the kitchen

Use three or four whole leaves per kilo of meat and give them at least thirty minutes of simmering — the flavour is slow and will not show in a quick curry. Never substitute laurel: its eucalyptol takes over a rendang completely.

Goes with

Lemongrass Galangal Coconut milk Turmeric Candlenut Shallot Beef

Same species

Clove

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