Bay Leaves & Kaffir Lime Leaves
Get to know Indonesian bay leaves and kaffir lime leaves — must-have aromatic leaves in Indonesian cooking. Benefits, the difference between the two, and how to use them.
What Are Bay Leaf (Daun Salam) and Kaffir Lime Leaf (Daun Jeruk)?
Daun salam (bay leaf) (Syzygium polyanthum) and daun jeruk purut (kaffir lime leaf) (Citrus hystrix) are two aromatic leaves that are almost always found side by side on the Indonesian kitchen spice rack. Both are used whole or sliced, and their role is the same — adding distinctive aroma without needing complicated preparation. Although often mentioned together, their aromas and characters are very different.
Daun Salam (Indonesian Bay Leaf)
Daun salam has a soft, slightly earthy, and calming aroma. Its aroma is not as sharp as kaffir lime leaf, making it suitable for long-cooked soupy dishes like semur (Indonesian braised meat), gulai (curry), and rendang — adding depth of flavor without overpowering the dish.
Benefits: traditionally believed to help lower blood sugar and cholesterol levels when consumed as a boiled daun salam water infusion, and has antioxidant properties from its tannin and flavonoid content.
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Daun Jeruk Purut (Kaffir Lime Leaf)
Daun jeruk purut has a very strong and fresh citrus aroma — even a small tear of the leaf is enough to change the character of a dish. It's often used in soto (Indonesian soup), curry, pepes (steamed/grilled wrapped dish), and sambal to add freshness that balances savory and spicy flavors.
Benefits: rich in essential oils with natural antibacterial properties, and its aroma helps relieve nausea and refresh breathing.
How to Use in Cooking
- Daun salam (bay leaf) — added whole at the start of cooking for long-simmered soupy dishes, removed and discarded before serving
- Daun jeruk purut (kaffir lime leaf) — tear the leaf's midrib then add it whole, or slice it very finely (julienne) for a fresh garnish on top of soto or nasi kuning (yellow rice)
- Both can be combined — in a single dish like gulai or opor, daun salam provides depth of flavor while daun jeruk adds freshness
- Daun jeruk for sambal — sliced very finely and mixed directly into sambal matah or sambal terasi for a fresh citrus aroma
How to Choose & Store
- Choose fresh, dark green leaves that aren't wilted or yellowing
- For kaffir lime leaf, crush it slightly — a sharp citrus aroma indicates it's still fresh
- Store in the refrigerator in a perforated plastic bag or covered container; it can last 1-2 weeks
- For longer storage, the leaves can be dried (sun-dried or air-dried) and then stored in an airtight container
- Kaffir lime leaf and bay leaf can also be frozen whole in a plastic bag without losing much aroma
Practical Tips
- Tear or crush the leaves before adding them to the dish — this helps release the aroma faster compared to adding them whole and untouched.
- Remove the midrib of the kaffir lime leaf before slicing it finely for garnish, so the texture is softer when eaten.
- Don't overdo it with kaffir lime leaf — its aroma is very strong, and too much can make the dish taste bitter.
- Dried bay leaf can also be used as a substitute for fresh leaves, although the aroma is milder — just add 1-2 more pieces than the amount called for with fresh leaves.
Frequently Asked Questions
Is Indonesian daun salam the same as Western bay leaf?
Can kaffir lime leaf be eaten directly?
Why isn't my dish fragrant enough even though I've used bay leaf and kaffir lime leaf?
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