Kaffir lime leaves

 Kaffir lime leaves 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. In Thailand they cut out the central rib of the leaf, then roll it up before slicing it very finely into a chiffonade. Kaffir lime leaves can be successfully frozen.

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.

 
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