Daun Salam Leaf is a lightly aromatic, earthy & citrusy flavored leaf, grows wild in the South East Asian Peninsula, used widely in Indonesian and Malay cooking.

Daun Salam is less aromatic, slightly sour/astringent than bay leaf, adds subtle sweet & savory flavor in Indonesian and Malay curries, fried rice, soups and stews.

Fry 3-4 leaves in some oil or boiling them in some coconut milk to release their aroma, before adding with other ingredients.