Kaffir Lime Leaves (Citrus x hystrix)

Kaffir lime leaves, the leaves of the small sized, thorny tree or bush Citrus x hystrix, are widely used in the cuisines of South-East Asia, so in Thailand, Laos, Myanmar (formerly Burma),
Cambodia, Malaysia and Indonesia.

In our home country Thailand, Kaffir Lime Leaves are called Bai Makrut and an important, not replaceable ingredient for Thai soups, like the famous Tom Yum Goong, Thai curries and fish dishes. Kaffir lime leaves are also included in the Thai mirepoix (soup greens) and are used either on the whole for soup stocks or finely sliced as some kind of a topping. The highly fragrant leaves are also deep-fried and used as a crispy garnish for fish dishes. Kaffir lime leaves are available commercially fresh or dried. The fresh leaves should be preferred, as the dried ones lose its aroma very quick. Fresh leaves can be frozen and stored over a long period, without losing its flavour.

Food Photography © The Foodist
Image: Kaffir Lime Leaves (Citrus x hystrix)

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