Lemongrass (serai): This is an intensely fragrant herb that is used for soup, seafood and meat dishes and spice pastes to produce lemony flavor. Cut off the roots and peel off the hard outer leaves, use only the tender bottom portion (6-8 inches).
Kaffir lime (jeruk purut): There are several types of lime used in Indonesia. The most fragrant one is called kaffir lime (jeruk purut). The picture on the right shows Kaffir lime. The picture showed the double leaf of Kaffir lime.
Kaffir lime has no juice, but the double leaves is often used whole or very finely shredded, while the grated skin is occasionally used in cooking. Above is the double leaves of Kaffir lime.
The round yellow skin limes (jeruk nipis) which is size slightly larger than a golf ball and also dark green limes (jeruk limau) are used for their juice. If limes are not available in your area, you can substitute it with lemon. Picture showed Yellow skin limes (jeruk nipis)
Nutmeg (pala): Always grate whole nutmeg just before using as the powdered spice quickly loses its fragrance.
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