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.

The leaf gives slightly bitter taste with astringent effect.

[4] The leaves may be used dried or fresh in the cuisine of Sumatra, Java, Madura, or Bali.

[6] In Suriname it is known as 'salam blad' and widely used in Javanese cuisine, mainly in dishes such as soto soup and various stews.