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Indonesian Bay Leaf (Daun Salam)
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Indonesian Bay Leaf (Daun Salam)

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Name : (Bahasa) Daun Salam, Manting

(Latin) Eugenia Polyantha Wight

(English) Indonesian Bay Leaf

Color : Green, brown when dried

Origin : Indonesia (Sumatra, Java, Bali)

Form : Raw leaf

Flavor : Aromatic

Taste : Slightly sour / astringent

Culinary : It can be used in Indonesian and Malaysian cuisine

Medical : It can be used to treat cholesterol, stomachache, diarrhea and against itchiness

Daum Salam is a delicious tropical tree with spreading branches and simple leaves, originally from Indonesia. It is also growing abundantly in Suriname. In some books, Indonesian Bay Leaf is called "Indian bay-leaf". This name stems from the time when Indonesia was generally known as "East India" and is misleadinf, because Daun Salam is known only in Indonesian and Malay cooking, and it is totally different from the Indian Bay Leaf that is frequently mentioned in books on Northern Indian cuisine. The dried brown leaves are aromatic and somewhat sour. It is used as a spice in the Indonesian, and as well as the Surinam Kitchen; the leaf is applied to meat.





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