Daun salam (dried)

Daun salam, also known as Indonesian bay leaf, is an aromatic leaf used in Indonesian and Malaysian cooking to flavour rice, curries, and braises. Despite the similar name, it is botanically unrelated to Mediterranean bay leaf and has a different, more subtle flavour. It is added whole during cooking and removed before serving, similar to how bay leaves are used elsewhere.

Drying removes most of the water content, leaving a lighter, more concentrated product that weighs considerably less per cup than its fresh equivalent.

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