Indonesian bay leaf (dried)

Indonesian bay leaf, known locally as daun salam, is an aromatic leaf used to flavour rice, curries, and braises in Indonesian and Malaysian cooking. It is botanically unrelated to the Mediterranean bay leaf, despite the similar name and use as a whole, removable flavouring leaf. It has a more subtle, slightly earthy aroma compared to Mediterranean bay leaves.

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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