Kaffir Lime Leaves
Estimated Inventory, lb : 0
Description/Taste
The jade-green, glossy citrus leaves resemble a figure eight and grow stem to stem in pairs, two leaflets per stem. Size can vary from less than an inch to several inches long. The lemony-lime flavor is very aromatic due to their high oil content.
Seasons/Availability
Grown locally in San Diego County, California, Kaffir Lime Leaves are available year-round.
Current Facts
Powdered kaffir limes leaves can be found in today's specialty markets. If available, the fruit, especially the skin, may also be used as a unique flavoring.
Applications
Finely sliver leaves with scissors or a knife to release their aroma. Add to savory dishes and salads. Pair with garlic, galanga, ginger root and lemon grass. Use in a soy sauce-based sauce for stir-fried shrimp. Enhance gravies and marinades. The leaves will slowly release their flavor during cooking. To store, place in an airtight container; refrigerate two to three weeks. Freezing is best for preserving flavor. No need to thaw before using.
Ethnic/Cultural Info
Popular in Southeast Asia, kaffir lime leaves are used to flavor soups and curries. Combined with garlic, galanga, ginger fingerroot and lots of hot chilies, Thai cuisine adds kaffir lime leaves to curries, soups, stir-fries and fish cakes. Malaysia and Indonesia also favor these precious leaves for special dishes.
Geography/History
A member of the citrus family, Kaffir lime is a very thorny tree that produces doubled,edible leaves. Its genus name Citrus hýstrix, sometimes spelled histrix, is Greek for "porcupine" referring to the plant's many thorns. An evergreen that loves full sun, the trees can grow ten feet tall. Harvested carefully by hand, the leaves, also known as ichang lime, makrut and djeruk purut, kaffir lime trees are native to several Asian countries, Thailand and Indonesia where many wild lime trees grow.
