Salam Leaf ( Syzygium Polyantha )

This large, dark green leaf is a very popular herb in Indonesia, and although the tree
( a member of the cassia family ), will grow in other parts of Southeast Asia, only
Indonesian cooks seem to use it.

Sprigs of fresh or even slightly dry salam leaves, usually measuring 8 - 10 cm (3 - 4 inches) in lenght, are slod in most markets. It is also possible to buy packets of the dried leaf, which still releases its aroma when cooked. The young leaves at the tips of the stem are lighter in colour than the mature leaves.

Salam leaf is not used raw, but is added - usually whole - to various curry-like dishes, stews and some sauces. It is difficult to describe the flavour, and even more difficult to recommended a subtitute for this herbs.
A number of books translate daun salam as bay leaf, to which it
beas no resemblance whatsoever in flavour. Rather than using bay leaf as a substitute if salam leaf is unavailable, omit the herb altogether.

Botanical Family : Myrtaceae
Malaysian name : Daun Salam
Indonesian name : Daun Salam

source : Hutton, Wendy; (1997); Tropical Herbs & Spices of Indonesia; Periplus Editions