Kaffir Lime Leaf

What Is a Kaffir Lime Leaf?

The kaffir lime leaf (Citrus hystrix), also known as makrut lime leaf, is the characteristic figure-eight-shaped, dark green and highly aromatic leaf of a citrus species.

It is widely used in Thai, Indonesian, Malaysian and Cambodian cuisines; its intense citrus fragrance adds a distinct freshness to curries, soups and sauces.

Nutritional Values of Kaffir Lime Leaf

This section has been deliberately left blank because a cross-verifiable, reliable public-source nutritional value meeting this encyclopedia's standard could not be obtained for kaffir lime leaf. It is a little-known, imported product in Turkey, and the amount used (one or two leaves) does not make a measurable contribution to daily nutrition.

What Are the Benefits of Kaffir Lime Leaf?

Kaffir lime leaf is used in traditional Southeast Asian medicine for refreshing and digestive-support purposes; these traditional uses have not translated into a definitive health recommendation.

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

How to Choose Kaffir Lime Leaf?

Fresh kaffir lime leaf should be dark, bright green and have a firm texture; yellowed or dry-edged leaves have gone stale.

• The leaf surface should be shiny and dark green; faded colors mean it has lost freshness.
• Releasing a strong, citrusy scent when rubbed is a sign of freshness.
• The leaves should be pliable, not brittle.

How to Store Kaffir Lime Leaf?

It stays fresh in a bag in the refrigerator for about 2 weeks; it can be kept in the freezer for months and used directly while frozen.

Using Kaffir Lime Leaf in the Kitchen

Kaffir lime leaf can be finely shredded and sprinkled over salads and soups, or steeped whole in curries and broths and removed at the end of cooking.

Using Kaffir Lime Leaf in Green Curry

Whole kaffir lime leaves are added to Thai green curry, which is cooked with coconut milk, green curry paste and chicken, to give it its characteristic citrus fragrance.

Kaffir Lime Leaf in Tom Yum Soup

Added to the broth together with lemongrass and galangal, kaffir lime leaf is one of the cornerstones of tom yum soup's well-known aroma.

Which Recipes Use Kaffir Lime Leaf?

It is used in tom yum soup, Thai green and red curry, steamed fish and some salad recipes.

Frequently Asked Questions

Are kaffir lime leaf and lemon leaf the same thing?

No; kaffir lime (Citrus hystrix, also known as makrut lime) is a different citrus species, and its leaves are characteristically figure-eight shaped and far more intensely scented.

How is kaffir lime leaf used?

The center vein is removed and it is shredded into paper-thin strips and added to salads and soups, or steeped whole in curries and soups and removed at the end of cooking.

Which cuisine is kaffir lime leaf native to?

It is widely used in Thai cuisine above all, as well as Indonesian, Malaysian and Cambodian cuisines; it forms the characteristic aroma of dishes like Tom Yum and green curry.

What can be used instead if kaffir lime leaf is unavailable?

There is no exact substitute; grated lemon zest combined with a small amount of lemongrass can be tried for a distantly similar freshness.

How is kaffir lime leaf stored?

It stays fresh in a bag in the refrigerator for about 2 weeks; it can be kept in the freezer for months and used directly while frozen.