Citrus hystix
Family: Rue (rutaceae)
Synonyms: Leech lime, jeruk limo, Ichang lime, makrut, jeruk purut
Forms of use: leaves, fresh and dried, fruits, peel in particular
Origin: Kaffir lime tree is native to Southeast Asia and is especially widespread in Thailand and Indonesia.
Aroma: the smell of kaffir lime leaves as well as the peel of its fruit is strongly reminiscent of lemons.
Use: kaffir lime leaves are an important spice in Thai as well as Indonesian cuisine. They are used to spice soups, dips and curry, fish and poultry dishes.
Buying/storing: both fresh and dried kaffir lime leaves are available in Asian stores. Fresh leaves can be stored in a bag in a refrigerator for a few weeks. Dried leaves should be stored in an airproof container in a cool, dark place. They lose their aroma after about one year. Therefore, do not buy the leaves in large quantities.
Remarks: the kaffir lime tree is little, only up to 9 feet high. The leaves have a very peculiar petiole with a wing as large as the leaf blade itself. Their surface is glossy dark green and light green underneath. Round citrus fruits develop from little white blossoms. Their peel can be used to season as well.
Tips for cooking:
Kaffir lime leaves go well with coconut milk, ginger, galangal, garlic and chili. Whole kaffir lime leaves are cooked and removed from the dish before being served. Sometimes they are minced and placed in a dish. When you want to stock up on kaffir lime leaves, freeze fresh leaves. They maintain their aroma best this way.
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