Description
- What are KAFFIR LEAVES - These are the fragrant leaves of the wild lime tree and are used widely in Thai and South East Asian cuisine in the same way as bay leaves are used in the West. The double leaves are joined tip to end, creating an unusual figure-of-eight shape. They have a spicy, lemony flavour and give a distinctive citrus scent to soups and curries. They are becoming more widely available, both fresh and dried.
- EXTREMELY AROMATIC - The leaves generally aren’t eaten; they’re used simply to imbue curries, soups, and other dishes with their gorgeous flavor. Add a few to your next curry or Asian-inspired soup, and either eat around them or pluck them from the pot before serving. You can also toss a few leaves into your basmati rice as it cooks to impart extra depth of flavor.
- SEALABLE FRESHNESS - Our Kaffir lime leaves stay fresh and aromatic until the point you apply them to your tastebuds. With our super-sealed freshness bag, you can keep these in the cupboard for however long you need, without the aromatic leaving the Kaffir lime leaves. Keep aromatic in, and pests out! Sun-dried 100%
- DRIED & FRESH - Want to cook with dried Kaffir lime leaves? Kaffir lime leaves are precious to many Thai dishes, from soups and salads to curries and stir-fried dishes. They blend with lemon grass and lime juice in tom yam to give the soup its wholesome lemony essence. In soupy dishes, add the leaves whole or torn into smaller pieces, using them as one would bay leaves to flavour broth or stew.
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.
