Kaffir Lime Leaves CHEFIN Australia

The leaves also play a key role in Southeast Asian marinades. From grilled Vietnamese chicken to tangy shrimp, they infuse marinated meats with vibrant, citric flavors. Makrut lime leaves are a key ingredient in Thai cooking as well as other Southeast Asian cuisines. They are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast Asian soups, curries, and stir-fries. The thick leaves are dark green and shiny on one side, and pale-colored and porous on the other. They are an indispensable ingredient in Thai cuisine but also widely used across Southeast Asian cuisine as well as Indonesian cooking.
Limeleaf Kitchen is owned and run by British-born Chef Chris Richards-Jones. He has trained in England and France, and worked freelance on private yachts. He cooked for British royalty, V.I.P’s and aristocracy, and gained a vast experience of world cuisines. He stands for quality and honest food from local, organic and sustainable ingredients.
Learn more about these flavor-packed citrus leaves popular in Thai, Cambodian, Balinese, and Malaysian cooking — including how to shop for, store, and prep them. Plus, get our top ten recipes using lime leaves so you cook up dishes showcasing this unforgettable flavor at home. The bouquet and taste of makrut lime leaves are quite strong. The flavor is bright, fresh, distinctly citrus, with more lime than lemon but without the same sharpness of the Western fruits. You may have tasted them in traditional dishes from Thailand and other Southeast Asian countries, where they're often used with other herbs and spices like ginger, chiles, lemongrass, and Thai basil. These little leaves have the power to synergize all of these flavorful ingredients and harmonize dishes with many distinct flavors.
In making the popular dish like panang curry, the makroot lime leaves are an essential ingredient added. The Thais also sometimes use these fine shreds to spread over many Thai dishes as edible garnish. Sometimes it’s not always easy to get your hands on particular ingredients. As makrut lime leaves have quite a distinctive flavour, there isn’t a close match you can substitute them for.
Here they will pair beautifully with coconut, cardamom, and papaya flavours. Kaffir lime leaves can also be infused in sugar syrups for cordials or cocktails. The Kaffir Lime Leaves have a dark green, shiny front and a light green back. The leaves grow as a leaf pair with a larger and a smaller leaf. In addition, the product can also be combined well with fish, lamb, pork and chicken.
For one, herbs add a burst of flavor to food, allowing you to cut back on salt without sacrificing taste. Piles of studies show that polyphenols in herbs help combat such diseases as cancer, heart disease, Alzheimer’s, diabetes and more. Polyphenols are anti-microbial, so they can help protect us from harmful bacteria as well. Kaffir lime leaves taste delicious when paired with ginger and lemongrass. In Thai cuisine they’re also often used alongside galangal, chilli, and shallots. The citrusy flavours of kaffir lime leaves go perfectly with fish and seafood dishes as well as simple greens.
Add a few to your next curry or Asian-inspired soup, and either eat around them or pluck them from the pot before serving. The product is frequently used in Asian cuisine, for instance in soups, curries, or to add flavour to rice. The product also combines well with fish, lamb, pork, and chicken. It can also be used as an infusion for both alcoholic and non-alcoholic drinks. In warm climates, the tree can be planted outdoors, but in colder areas of the U.S., the tree should be grown in a container that can be brought inside before the first frost. The makrut lime tree needs full sunlight, regular feeding, and moderate watering (the roots should be on the dry side).
In Indonesian cooking you will find kaffir lime leaf asian bistro casper wy leaves used in several dishes such as soto ayam. Although they are a part of the citrus family, kaffir limes are not the same as other limes. Kaffir lime leaves are distinguished by their bumpy texture and their less bitter flavour. The kaffir lime trees also have double leaves, which means that two leaves grow out of the one stem. Kaffir lime leaves are dark green in colour and have a glossy, shiny texture.
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, but substitute lemongrass if you can’t find them. Makroot Lime leaves are also called Makrud, Makrut and Kaffir Lime leaves.It is a Thai food essential.
The flavour of kaffir lime leaves is citrusy and aromatic, but much zestier and lighter in taste than its bay leaf or curry leaf counterparts. When buying fresh makrut lime leaves, look for dark green, shiny leaves (on one side; the other is dull) without any browning or yellowing. Fresh leaves will be packaged loosely in a plastic bag, or in bulk, and are sold as the "double leaves." Dried and frozen makrut lime leaves are sold in sealed pouches.