Jeruk Purut

C. hystrix. The only part of this plant that is usually used in cooking is the leaf, daun jeruk purut, one or two of which are put into many of the dishes described in this book. They should be removed before serving. Dried leaves are marketed by Conimex. The English name for this leaf is Kaffir lime leaf. Many Chinese and Indian shops in Britain sell ‘curry leaves’, which are similar but not the same thing. They, or bay-leaves, can be substituted for Kaffir lime leaves, but bear in mind that bay-leaves have a stronger flavour. Use one bay-leaf instead of, say, two or three Kaffir lime leaves.