Kaffir Lime Leaves come from the Citrus Hystrix plant and have a wonderful limey fragrance. These leaves are vacuum or freeze dried rather than sun dried, as these processes lock in the flavour better. The leaves themselves are generally rigid and slightly fragile, so treat them as you would a Bay Leaf. As with a bay leaf, they are great for adding flavour and aromas to dishes, but you should remove them before serving. There are many cuisines that use Kaffir Lime Leaves, most of which are around South East Asia. You can find them in dishes in Thailand, Cambodia, Indonesia, Vietnam and Malaysia and more, adding a fragrance and flavour that is hard to get from anything else!
Ideally, Kaffir Lime Leaves should be kept in an airtight container (a grip seal bag, for example!) and out of strong light. This will ensure flavours remain in the leaves and the light doesn’t wash out the colours. The delicate nature of these leaves means that some of the leaves won’t be complete. They’re still fine for use in cooking and if you’re going to grind them up, it doesn’t matter at all. We have included a photo of the back of a pack in the gallery, to show you the typical contents of the bag.
As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!
ADDITIONAL INFORMATION
- Cereals containing gluten
- Peanuts
- Soybeans
- Nuts
- Mustard
- Celery
- Milk and Dairy products
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.
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