Syzygium polyanthum

Syzygium polyanthum, with common names Indian bay leaf and Indonesian bay leaf,[2] is a species of plant in the family Myrtaceae, native to 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.[3]

Syzygium polyanthum
Scientific classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Myrtales
Family: Myrtaceae
Genus: Syzygium
Species:
S. polyanthum
Binomial name
Syzygium polyanthum
Synonyms[1]
  • Eugenia atropunctata C.B.Rob. nom. illeg.
  • Eugenia holmanii Elmer
  • Eugenia junghuhniana Miq.
  • Eugenia lambii Elmer
  • Eugenia lucidula Miq.
  • Eugenia microbotrya Miq.
  • Eugenia nitida Duthie nom. illeg.
  • Eugenia pamatensis Miq.
  • Eugenia polyantha Wight
  • Eugenia resinosa Gagnep.
  • Myrtus cymosa Blume nom. illeg.
  • Syzygium cymosum Korth. nom. illeg.
  • Syzygium micranthum Blume ex Miq.
  • Syzygium microbotryum (Miq.) Masam.
  • Syzygium pamatense (Miq.) Masam.

Description

The tree grows from lower to higher elevation up to 1400 meters. The tree can grow up to 25 meters of height. The leaf gives slightly bitter taste with astringent effect.[4]

Uses

The leaves may be used dried or fresh in the cuisine of Sumatra, Java, Madura, or Bali.[5] It is a common ingredient in nasi goreng, or fried rice.[6]

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References
  1. The Plant List: A Working List of All Plant Species, retrieved 10 November 2015
  2. "Syzygium polyanthum". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 10 November 2015.
  3. Lau, K.Y.; Rukayadi, Y. (2015), "Screening of tropical medicinal plants for sporicidal activity" (PDF), International Food Research Journal, 22 (1): 421–425
  4. Atlas tumbuhan obat Indonesia (in Indonesian). Niaga Swadaya. 2008-01-01. ISBN 9789796610655.
  5. Katzer, Gernot. "Spice Pages: Indonesian Bay-Leaf (Eugenia polyantha, Syzygium polyanthum, daun salam)". gernot-katzers-spice-pages.com. Retrieved 2017-03-02.
  6. Sanderson, Helen; Renfrew, Jane M. (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 102. ISBN 0415927463.
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