Product Review

Spice Description
The leaves of the kaffir lime tree are a dark green color with a glossy sheen. They come in two parts:
the top leaflet is lightly pointed at its tip and is attached to another leaflet beneath that is broader on its upper edge.
The size of the leaves can vary quite a bit, from less than an inch to several inches long.


The fruit is dark green and round, with a distinct on the stem end. It has a thick rind, knobby and wrinkled,
and one of its common names is 'porcupine orange'. As the fruit becomes older, the color fades to a lighter, yellowish green.
Though the juice is infrequently use in cooking, the zest of the rind is often used for making curry pastes.


Dried Kaffir Lime Leaves
Fresh, these can be hard to track down, but they also come freeze-dried rather like bay leaves,
but with that unmistakable oriental-Thai flavour. Use dried, pounded in a pestle and mortar or soaked in a little hot water,
and they're almost as good as new. Fresh leaves can be kept in the freezer.


Key facts This lovely citrus leaf adds flavour to South-East Asian dishes, such as Thai curries, stir-fries and salads,
much in the same way as we use bay leaves in the West. In Thailand they cut out the central rib of the leaf,
then roll it up before slicing it very finely into a chiffonade. Kaffir lime leaves can be successfully frozen.


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