John Myers
Kaffir lime leaves are popular as a spice in Southeast Asian cuisine. Read the most important information about the origin, taste, availability, uses, and effects of lime leaves.
Interesting facts about lime leaves
Lime leaves come from the kaffir lime, a plant in the genus Citrus native to the Asian tropics. Therefore, they are more accurately referred to as kaffir lime leaves. They are rich green, shiny and have a tough consistency, which is why they are usually not eaten but cooked – similar to bay leaves. Finely chopped fresh lime leaves are edible and are also used in this way in Asian cuisine. The taste is intensely spicy with a clear note of lemon. You can also use kaffir lime leaves to prepare a hearty pumpkin curry or a variety of desserts.
Purchasing and storage
Fresh lime leaves should be in the refrigerated section and look fresh and juicy. You can also keep them chilled in the vegetable drawer at home and use them up within three days – this way they will develop their full aroma. You can also cut lime leaves into small pieces or freeze them whole. You can get dried lime leaves in well-stocked supermarkets as well. In this form, the lime leaves can be used for tea. Just brew and enjoy the fresh lemon flavor!
Kitchen tips for lime leaves
In cooking, the use of kaffir lime leaves extends primarily to Asian dishes such as our delicious coconut soup. The fresh citrus aroma harmonises very well with the creamy coconut milk and the hot spices. Curries, rice dishes, and salads also benefit from this unmistakable flavor. Try rounding off desserts and fruit with finely chopped lime leaves – very delicious! Lime zest and juice or lemongrass can serve as a substitute for kaffir lime leaves, for which you can use the leaves as an alternative depending on the recipe. If you have leftover fresh lime leaves, you can use them if you want to make red curry paste yourself, for example.
