EUGENIA POLYANTHA PDF

Syzygium polyanthum, with common names Indian bay leaf and Indonesian bay leaf, is a Eugenia polyantha Wight; Eugenia resinosa Gagnep. Myrtus cymosa . Eugenia polyantha, Indonesian Bay-Leaf, Myrtaceae, Daun salam. Eugenia polyantha, recalcitrant seeds, 1 packet (4 seeds), US$ Eugenia polyantha, leaves, 1 lb, US$ Eugenia polyantha, leaves, lb, US$ .

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Eugenia polyantha – Wikidata

The pooyantha leaves turn brown on drying. Since they are rarely traded in Europe, Indonesian cook books suggest substitution by ordinary bay leavesalthough there is not much similarity between the two spices. According to Indonesian cookbooks, the leaves should develop more flavour after short frying; however, I cannot confirm the procedure to increase the flavour significantly.

As main components, eugenol, methylchavicol and citral have been identified. The yield of essential oil was best when the leaves have been withered and dried for a few days. To my knowledge, its culinary use is restricted polyanhha Malaysia and Indonesia. The Indonesian folk name daun salam literally means peace leafbut I cannot explain this name further. Selected Links Sorting Syzygium names www. The leaves may be used fresh or dried; they are common in the cuisines of Sumatra, Jawa and even more Bali.

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They are applied to meat and, to a lesser extent, vegetables; in order to release their flavour, they must be fried or cooked for a while.

Eugenia Polyantha – Garden Items for sale in Old Klang Road, Kuala Lumpur

A wealth of different ingredients, cooking methods and flavourings is found in the various cooking traditions of Indonesia. All over the country, the use of lemon grassgreater galangafresh gingergarlic and chiles is common; yet regionally, spice usage may expand this list considerably.

The cuisine of Polyaantha is distinguished from cooking in other parts of Indonesia by a multitude of spices and flavourings not or comparatively rarely found on the other islands. Polyanfha characteristic feature of Balinese cooking is the preference of fresh rhizomes ground to a paste jangkap ; besides ginger and greater galangale mentioned above, Balinese cooks make heavy use of lesser galangale and fresh turmeric. Furthermore, lemon grasskaffir limepandanus leaves and the Indonesian bay-leaf are used in higher quantities than, for instance, on Jawa; the Balinese long pepper even seems to be unknown in the rest of Indonesia.

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Another flavouring much liked by the Balinese and the Jawanese is trassi also spelled terasia pungent and strong-smelling paste of fermented wugenia in Bali, it is even employed for fruit salad rujaksee mango. The remarkable variety of the food traditions in Indonesia has, in part, religious roots: Babi guling roast suckling pig is a kind of national dish in Bali; it seems reasonable to develop a more spicy cuisine when dealing with pork frequently. For another typical Balinese recipe, see lesser galanga.

For examples of cooking in other regions of Indonesia, see lemon grass generalgreater galangale Sumatratamarind Jawa and coconut Sulawesi. This site works better with JavaScript enabled!

Indonesian bay tree www.