Friday, June 1, 2018

daun salam -

Salam is the name of the leaf-producing tree used in Nusantara cuisine. In English known as Indonesian bay-leaf or Indonesian laurel, while the scientific name is Syzygium polyanthum.

Medium-sized tree, reaches 30 m high and 60 cm tall. Pepagan (bark) is brown gray, brown or scaly.
salam -

The single leaf is located opposite, with a stalk of up to 12 mm. Leaf-shaped strands, jorong narrow or lanceolate, 5-16 x 2.5-7 cm, bald, with 6-11 secondary leaf veins, and a line of intramarginal leaf veins visible near the edge of the strand, spotted very fine oil glands .

Flower bouquet with panicles of flowers, 2-8 cm, appear under the leaves or sometimes on the armpits. Flower small, sitting, smelling good, numbering 4; petals like a bowl, about 4 mm in length; crown loose, white, 2.5-3.5 mm; many stamens, lk. 3 mm, collected in 4 groups, quick fall; middle dish a bit square, orange yellow. Buni fruit rounded or slightly depressed, 12 mm, crowned eyelashes, red to purple black when cooking.