The Indonesian bay leaf, also known as Salam leaf, is a sought-after condiment and is appreciated worldwide. But is it similar to the Indian bay leaf or tejpatta? Not really. Salam belongs to the botanical family Myrtaceae; these leaves are oval-shaped with a glossy, smooth surface and a distinctively pointed tip. When fresh, they exhibit a dark green colour, which dulls to a muted green or brown as they dry. Their texture is somewhat leathery, making them robust enough to withstand long cooking times.
The Indian bay leaf or tejpatta are elongated leaves and have a rugged texture. They are also larger, often 2-3 times the size of Salam leaves. Fresh Tejpatta leaves are a vibrant green, turning to a more brittle and pale brown when dried. They also have a prominent vein structure that differentiates them visually from their Indonesian counterpart.
The flavour of Salam leaf is its biggest USP. It’s more subtle and earthy compared to the Indian bay leaf. It offers a slightly bitter, astringent taste with a mild eucalyptus-like aroma. When used in cooking, its flavour is delicate and does not overpower other ingredients, making it suitable for a wide range of Indonesian dishes, especially in stews and soups.
Tejpatta leaves however have a much more pronounced flavor profile. They possess a strong, sweet aroma reminiscent of cinnamon and cloves, with a hint of nutmeg. This robust flavour makes them a vital ingredient in rich, spicy dishes like biryanis, curries, and various masalas. The complex bouquet of flavours in Tejpatta can significantly enhance the depth of a dish, making it a staple in Indian cuisine.
In Indonesian cuisine, Salam leaf is often used to impart a subtle flavour to dishes without overwhelming other ingredients. It is commonly added to traditional dishes such as rendang (a slow-cooked beef stew), various soups, and nasi goreng (fried rice). The leaf is typically used whole and removed before serving, similar to how bay leaves are used in Western cooking.
Tejpatta is an essential spice in Indian cuisine, often used in the preparation of rich, aromatic dishes. It is a key ingredient in garam masala, a spice blend used in many Indian recipes. Additionally, Tejpatta is used in pilafs, kormas, and various meat dishes to add depth and complexity to the flavour. Unlike Salam leaves, Tejpatta leaves are sometimes ground into powder and added directly to spice mixes.
Tejpatta is not only valued for its flavour but also for its medicinal properties in Ayurvedic medicine. The leaves are believed to have digestive and anti-inflammatory benefits, and they are used in various traditional remedies.