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 an ingredient in dishes such as sayur lodeh and nasi gurih.[6]
In
Suriname it is known as 'salam blad' and widely used in Javanese cuisine, mainly in dishes such as saoto soup and various stews.
^Sanderson, Helen; Renfrew, Jane M. (2005). Prance, Ghillean; Nesbitt, Mark (eds.). The Cultural History of Plants. Routledge. p. 102.
ISBN0-415-92746-3.