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Syzygium polyanthum, with common names Indonesian bay leaf or daun salam, [2] is a species of plant in the family Myrtaceae, native to Indonesia, Indochina and Malaysia. [2] The leaves of the plant are traditionally used as a food flavouring, and have been shown to kill the spores of Bacillus cereus .
Bay laurel leaves (Laurus nobilis) Indian bay leaf Cinnamomum tamala Indonesian bay leaf Syzygium polyanthumThe bay leaf is an aromatic leaf commonly used as a herb in cooking.
Wa ʿalaykumu s-salam (وَعَلَيْكُم ٱلسَّلَامُ, pronounced [wa.ʕa.laj.ku.mu‿s.sa.laːm] ⓘ) is an Arabic greeting often used by Muslims around the world translating to "and upon you be peace". It is a blessing given to another.
Assalamualaikum, Salam sejahtera bagi kita semua, Shalom, Salve, Om swastiastu, Namo buddhaya, Salam kebajikan Variations exist, such as combining or replacing " Salam Sejahtera " with " Shalom " entirely as both represent Christianity, in addition to adding greeting phrases in regional languages or for traditional religions.
This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.
Nasi ulam is a traditional Indonesian dish of steamed rice (nasi) served with various herbs and vegetables (ulam). [4]The herbs used are mostly the leaves of pegagan (Centella asiatica), though they can also be replaced with kemangi (lemon basil), vegetables, and spices, accompanied with various side dishes. [2]
Dadiah (Minangkabau) or dadih (Indonesian and Malaysian Malay) a traditional fermented milk popular among people of West Sumatra, Indonesia, is made by pouring fresh, raw, unheated, buffalo milk into a bamboo tube capped with a banana leaf and allowing it to ferment spontaneously at room temperature for two days.
Ulam is a traditional salad produced from the fresh leaves, vegetables or fruits which can be eaten raw or after soaked in hot water e.g. Centella asiatica.It is typically eaten with sauces such as anchovies, cincalok or sambal.