Indonesian Bay Leaf Oil (Salam)
Minyak Daun Salam — Syzygium polyanthum
Indonesian bay leaf (salam) is not the same as Mediterranean bay laurel — it belongs to the Syzygium genus (same as clove) and has a distinctly different aromatic profile with notable eugenol content. Growing demand from the authentic Indonesian food and herbal product sectors, as global interest in Indonesian cuisine expands.
Origin:Java, Sumatra
Aroma:Fresh, slightly spicy-floral with a clove-like warmth and characteristic herbal-eucalyptus notes. Distinct from Mediterranean bay laurel — the Indonesian salam leaf has a unique profile combining clove-spice and fresh herbal character.
Form:Pale to medium yellow, mobile liquid
Applications
Indonesian Culinary FlavoringTraditional MedicineFragrancePersonal Care
Technical Specifications
| Specification | Value |
|---|---|
| Indonesian Name | Minyak Daun Salam |
| Botanical Name | Syzygium polyanthum |
| Plant Part | Leaves |
| Origin | Java, Sumatra |
| Eugenol | 20–45% |
| 1,8-Cineole | 10–25% |
| Linalool | 5–15% |
| Specific Gravity | 0.940–0.990 |
| Refractive Index | 1.510–1.525 |
| Documentation | GC-MS, COA, MSDS per batch |
| MOQ | 5 kg |
| Packaging | 5 kg, 10 kg can |
| Lead Time | 7–14 days FOB Jakarta/Surabaya |