The Cassia plant produces both bark which can be used in place of cinnamon, and a leaf called the Balinese or Indonesian Bay Leaf. This bay leaf is unrelated to the European Laurel Bayleaf.
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- Indian Bayleaves (Teja Patta)
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Cassia Bark is a thick, dark brown bark of a type of cassia related to cinnamon, but is larger and courser, with a stronger flavour. It is used in Balinese and other Indonesian cooking rather than the true cinnamon as the flavour is stronger. It is far less subtle in flavour and far cheaper, and different types of cassia are used in different countries.
Cassia Leaf | Bai Grawan; Daun Salaam | Indonesian or Balinese Bay Leaf
A subtly flavoured bright green leaf of the cassia family, this bears no resemblance to the sweet laurel bayleaf. It is known only in Malay and Indonesian cooking, common in the cuisines of Thailand, Sumatra, Java and Bali and growing wild in the Western part of the SE Asian Peninsula (Burma to Malaysia) and in Indonesia. It is difficult to obtain in the West, although it is available in Asian shops that sell Indonesian ingredients.
The leaves may be used fresh or dried. They are used with a variety of dishes, and fried or cooked for a while to release their flavour.
Do not use sweet laurel bayleaf as a substitute. Indian Bay Leaves (Teja patta) can be used as a substitute, but the taste is different. Or use a kaffir lime leaf with some curry leaves for a closer taste. Alternatively, omit them altogether.
Some books in fact refer incorrectly to Salam as Indian Bay, and I assume that this error derives from the time that Indonesia was known as East India.
The Indonesian name “daun salam” means “peace leaf”.