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Daun Salam

February 14th, 2009

Indonesian: Daun Salam
Common Name: Salam LeafDaun Salam
Botanical Name: Eugenia polyantha
Malaysian: daun salam
Thai: Proh hom

- Used in the majority of Indonesian dishes. In actual fact the daun salam used in Indonesian culinary is ‘Eugenia polyantha’. When dried they appear a black colour, but if not available bay leaves (Laurus nobilis) is an acceptable substitute.

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This entry was posted on Saturday, February 14th, 2009 at 10:52 pm and is filed under Asian Ingredients, Herbs & Spices, Ingredients Index. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

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