Basil (daun kemangi): A fragrant, lemon-scented herb added at the last minute to keep its flavor, or used as a garnish. If you don’t like how it smells then you can use another type of basil but then the taste will be different.
Candlenut (kemiri): A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes. Substitute macadamia nuts or raw cashews.
Cardamom (kapulaga): About 8-12 fragrant black seeds are enclosed in straw-colored fibrous pod. Try to buy the whole pod instead of cardamom seeds or powder for maximum flavor, and bruise lightly with the back cleaver to break the pod before adding to seasonings.
Celery (seledri): The celery used in Indonesia is somehow different form the celery used in the Western world. It has a very slender stems and particularly pungent leaves. It is often referred to as “Chinese celery” abroad and is used as an herb rather than a vegetable.
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