Dried Kaffir Lime Leaves Views

• General Goods

The rind of the kaffir lime is commonly used in Laotian and Thai curry paste, adding an aromatic, astringent flavor. Its hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) are widely used in Thai and Laotian cuisine (for dishes such as tom yum), and Cambodian cuisine (for the base paste Krueng ). The leaves are used in Indonesian cuisine (especially Balinese and Javanese), for foods such as sayur asam, and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines.

Kaffir Lime is both a fruit and a herb. A member of the citrus family, the fruit yields little or no juice. Unlike other limes, in this variety it is the leaves and the zest of the Kaffir lime that is used in south-east asian especially Thai and Malay cooking. Kaffir Lime originated in South-East Asia or some specifically say Indonesia.

Kaffir limes are citrus fruits that are most frequently used in Asian cuisine. The limes, which have dark green, thick, bumpy rinds, are usually available in Asian markets. When cooking with kaffir limes, the leaves and peels are the components used to flavor dishes; the fruit is generally considered inedible. Storing the limes properly is very important because when stored improperly they can go bad fairly quickly. Kaffir limes and their leaves generally need a cool, dry environment.

The glossy, dark green leaves of the kaffir lime tree have a unique double leaf shape and a floral-citrus aroma. Grown in Southeast Asia and Hawaii, the kaffir lime tree produces small, pear-shaped citrus fruit with a skin that is bright yellow-green, bumpy and wrinkled. Dried kaffir lime rind and leaves can be found in Asian markets. Fresh leaves, which have a more intense aroma, are sometimes also available. Zest is the colored portion of the rind of the orange, lemon, or other citrus fruits. It is NOT the underlying white, pith portion of the peel. Usually removed from the fruit by use of a grater or specially designed zester. To zest, is to remove this part of the fruit

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