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Kaffir Lime Leaves

Kaffir lime, or or Citrus hystrix, is also known as Indonesian lime, wild lime or by its Thai name – makrut lime. Like bay leaves, whole Kaffir leaves are generally removed from the dish prior to serving. If you are going to leave them in a dish you should shred them very, very thin or grind them. The longer they are in a dish the more flavor they provide. The leaves have a strong, floral and pungent aroma with hints of both lemon and lime. The flavor is somewhat gentle yet bold and tends to stick around for a while.

 

Kaffir Lime Leaves are a sigture flavor of many Thai curries, salads, soups and stir-fries. They go well with fish, green vegetables, mushrooms, noodles, pork, poultry, rice and squid.  Kaffir Lime leaves pair well with basil, chile peppers, cilantro, coconut milk, fish broth, galangal, garlic, ginger, lemongrass, mango, sesame and star anise.

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