Kaffir Lime

What Is Kaffir Lime?

Kaffir lime (Citrus hystrix) is a bumpy-skinned citrus fruit native to Southeast Asia. In the kitchen its most valuable part is its double-lobed leaves (looking as if two leaves were joined end to end), which are glossy and intensely fragrant.

When bruised or cooked, its leaves release an intense, refreshing citrus aroma; the zest of its skin is also used. It's an indispensable aroma in the curries, soups and herb mixes of Thai, Indonesian and surrounding cuisines.

Nutritional Value of Kaffir Lime

Since kaffir lime leaf is used in very small amounts as an aromatic ingredient, its contribution to a meal's nutritional value is negligible; therefore a detailed nutrition table is not provided. Its value comes from its intense citrus aroma.

How Should Kaffir Lime Be Used?

Kaffir lime leaf can be added whole (lightly bruised) and removed at the end of cooking, or its central vein removed and finely sliced to be left in the dish. Since its aroma is intense, a small number of leaves is enough.

This information is general; kaffir lime is a food, not a substitute for medical treatment.

How Is Kaffir Lime Selected?

Good kaffir lime leaf is glossy dark green, firm, releases a strong citrus scent when bruised, and is not yellowed. Wilted, dried or faded-smelling leaves are not preferred.

• Should be glossy dark green and firm
• Should have a strong citrus scent
• Should not be wilted or yellowed

How Is Kaffir Lime Stored?

Fresh kaffir lime leaves are stored in the fridge in a sealed container for a short while. For long-term storage the leaves can be frozen; frozen leaves largely retain their aroma and are used directly in cooking.

Using Kaffir Lime in the Kitchen

Kaffir lime leaf is used most in Thai-Indonesian curries, tom yum-like soups, rice dishes and marinades. A whole leaf flavors the dish and is removed; very finely sliced leaf stays in the dish, leaving a refreshing citrus note.

Is the Leaf or the Peel Used?

The leaf is used most; the zest of the fruit's bumpy peel is also aromatic. Its juice is sour and scarce, so the part that stands out in the kitchen is the leaf.

Frequently Asked Questions

Is kaffir lime leaf eaten?

A whole leaf is tough and usually removed after flavoring; however, when sliced very finely it can be left in the dish and eaten.

What can be used instead of kaffir lime?

There's no exact substitute; for an approximate aroma, options like lemon/lime zest and bay leaf can be tried, though its distinctive scent cannot be truly replicated.

Is kaffir lime leaf frozen?

Yes; it can be frozen, largely retaining its aroma, stored for a long time, and used directly in cooking.