Lime leaves (kaffir lime)
The origin of kaffir lime and its natural habitat
Not only the fruit but also the leaves of lime, which is native to Southeast Asia, can be used for culinary purposes. The citrusy, slightly bitter taste of lime leaves (kaffir lime) adds a distinctive aroma to the dishes, which can bring a unique gastronomic experience.
What foods can lime leaves (kaffir lime) be used for?
Although lime leaves (kaffir lime) are basic ingredients in Thai, Vietnamese, Cambodian, Burmese and Indonesian cuisine, its exceptional flavour is also prevalent in Mediterranean or even Mexican cuisine, along with avocados, artichokes, asparagus, or cactus figs.
- Even with the strong aroma of foods flavored with a mixture of curry spices or curry leaves, lime leaves can work well.
- Lime leaves are excellent for seasoning spicy-sour soups, sauces, meat and fish dishes, as well as various chutneys.
- It can also be used in vegan and vegetarian cuisine, for example, for preparing chickpeas, lentils and bean dishes, for layered vegetables.
- The aroma of lime leaves also provide an excellent contrast to heartier and fattier dishes, so it can also be used to flavour pork and beef stews and ragouts.
- Lime leaves go well with ginger, mint, turmeric, cardamom, chili, saffron, cloves and cinnamon.
Store in a cool, dry place, away from sunlight.
