Ingredients
Indonesian bay leaf and indian bay leaf
Other Names: Indonesian bay leaf: Alam leaf; daeng klua, dokmaeo, mak, or proh hom (Thai); daun salam, kelat samak, or serah (Malay); Indonesisch laurierblad (Dutch); manting (Indonesian); san thuyen (Vietnamese). Indian bay leaf: Cassia leaves; cinnamon leaves; laurier des Indes (French); talishapattiri (Tamil); tamaal patra (Gujarati); tejpat (Hindi); thitchabo (Burmese).
General Description: Indonesian bay leaf (Eugenia polyantha_) is an herb that resembles Mediterranean bay leaves in shape, but not flavor, while Indian bay leaf (_Cinnamomum tejpata) smells like a combination of cinnamon and cloves. Indonesian bay leaf grows wild from Burma to Malaysia and in western Indonesia. The leaves, which are aromatic and slightly sour, may be used fresh or dried; when dried, they are nearly black. Quite mild in flavor, the leaves develop more flavor after a light frying in fat. They’re used as seasoning, especially for meat, in Indonesia, particularly Sumatra, Java, and Malaysia. Although their flavors are different, Mediterranean or California bay leaf makes the best substitute.
Indian bay leaf comes from a tree related to cinnamon and has a strong, spicy aroma. Indian bay leaf resembles an elongated, large bay leaf with three distinct lengthwise veins. These tough leaves are most commonly used in India and Sri Lanka. In regal Moghul cuisine, liberal use is made of sweet spices such as Indian bay leaves; two specialties are complex rice dishes called biriyanis and kormas, in which meat is slowly braised in a rich, fragrant sauce thickened with ground almonds and scented with Indian bay leaf. Ground Indian bay leaf appears in the northern Indian spice mixture garam masala.
Purchase and Avoid: Fresh and dried Indonesian bay leaves are available in Indonesia, as well as in places with large Indonesian communities, such as the Netherlands. Fresh and dried Indian bay leaves are available at Indian groceries.
Serving Suggestions: Add Indonesian bay leaf to Indonesian curries, rice dishes, and noodle dishes. Use Indian bay leaf to flavor soups, stews, vegetables, and meat.
Food Affinities: Indonesian bay leaf: Chiles, coconut, galangal, garlic, lemongrass, long pepper, tamarind, turmeric. Indian bay leaf: Almond, cardamom, cinnamon, cloves, coriander, cumin, lamb, rice, turmeric.
from Quirk Books: www.quirkbooks.com
