C. hystrix leaves are used in Southeast Asian cuisines such as Indonesian, Laotian, Cambodian, and Thai. The leaves are the most frequently used part of the plant, fresh, dried, or frozen for dishes such as tom yum (Thai), for the Cambodian base paste "krueng". In Vietnamese cuisine, the leaves are used to add fragrance to chicken dishes and to decrease the pungent odor when steaming snails. In Indonesian cuisine, (especially Balinese cuisine and Javanese cuisine) the leaves are used for foods such as soto ayam and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines.