Kaffir lime is one of the species of the genus Citrus. Despite the name, it is not a true lime. It grows in Southeast Asia (Indonesia, Thailand) and Hawaii. In this article, we will talk about how and where to use kaffir lime leaves.
What makes kaffir lime different
Kaffir lime leaves, dark green, shiny, doubled at the petiole, with a very strong floral-citrus aroma, are a very popular spice, especially in Thailand.
Their characteristic smell is present in almost any Thai soup and curry dishes. They are also popular as a seasoning in western Cambodia, less so in Vietnam, Malaysia and Indonesia, where they are sometimes added to chicken and fish dishes.
In cooking, the very sour juice of kaffir lime fruits and their grated zest are also used. Dried kaffir lime leaves and zest can be purchased in many Asian grocery stores in many countries.
How to use kaffir lime
Kaffir lime leaves are a popular spice in Thailand. They are added to almost all Thai soups and curries. Thais often combine these leaves with garlic, galangal, ginger and chili.
If you put a few leaves of kaffir lime in rice, the rice will acquire a pleasant spicy taste and aroma. Lime leaves must be removed before serving the dish.
If necessary, you can replace the kaffir lime leaves with lemon myrtle leaves or lime zest, but you will not be able to achieve an identical taste.
The highly acidic juice of the kaffir lime fruit has the same flavor as the leaves and is also added to fish and poultry dishes in
Malaysia and Thailand, and less commonly used in Indonesia. Crushed kaffir lime zest is also used as a condiment.
