thai kaffir lime leaves
Rich in essential oils including citral and limonene, which contribute both flavor and antimicrobial properties. Contains vitamin C, antioxidants, and dietary fiber, though quantities consumed per dish are typically small.
About
Thai kaffir lime leaves, derived from Citrus hystrix (also called makrut or Combava lime), are the aromatic foliage of a citrus tree native to Southeast Asia. The leaves are distinctively double-lobed, resembling a figure-eight shape, with a glossy dark green surface and a distinctly dimpled texture. They possess an intensely fragrant, complex citrus aroma with floral and slightly bitter undertones that far exceeds the fragrance of the fruit itself. The flavor is bright, aromatic, and distinctly lime-like, with herbal and slightly resinous notes that develop when the leaves are bruised or cooked.
Culinary Uses
Kaffir lime leaves are fundamental to Southeast Asian cuisine, particularly Thai, Cambodian, and Indonesian cooking. They are commonly torn or finely sliced and added to curries, soups (especially tom yum and tom kha gai), and stir-fries, where their aromatic oils infuse dishes with bright citrus flavor. The leaves are often used as a garnish, steeped in broths, or pounded into curry pastes. They pair exceptionally well with coconut milk, chilies, lemongrass, and galangal. Fresh leaves provide superior flavor to dried alternatives, though the dried form retains aromatic properties when stored properly.