Salam leaf, also known as “daun salam” in Indonesia, is an indispensable ingredient in Indian cuisine. This aromatic leaf comes from the salam tree and adds a unique flavour to numerous dishes. Salam leaf is often used in Indonesian, Malay and Javanese culinary traditions. The leaf has a spicy and slightly bitter flavour, with subtle notes of nutmeg and cloves. It is usually added to stews, soups and sauces, where it slowly releases its flavour during cooking.