Botanical Name: Citrus hystrix
Kaffir lime leaves are a unique and essential ingredient in many Southeast Asian cuisines, prized for their bright, citrusy aroma and complex flavor. These glossy, dark green leaves come from the kaffir lime tree, a small tropical tree native to Southeast Asia. The leaves are distinct in their double-lobed shape, appearing almost as if two leaves are joined end-to-end, and they have a firm texture with a strong, fresh fragrance that instantly brings dishes to life.
The flavor of kaffir lime leaves is intensely aromatic, with a bold citrusy note reminiscent of lime zest, but with a more fragrant, floral undertone. This makes them a popular ingredient in Thai, Indonesian, Malaysian, and Vietnamese cooking, where they are often used to add depth and complexity to a wide range of dishes.
In Thai cuisine, kaffir lime leaves are commonly used in soups like Tom Yum, curries, stir-fries, and salads. Their vibrant flavor balances the heat of chili and the richness of coconut milk, making them a key element in dishes such as Thai green curry. In Indonesian and Malaysian cooking, the leaves are often added to rendang (a slow-cooked meat dish), nasi lemak (coconut rice), and various sauces to enhance the aroma and flavor.
Kaffir lime leaves can be used fresh, dried, or frozen, though fresh leaves offer the most potent flavor. When using fresh leaves, they are typically torn, shredded, or bruised to release their oils, which helps infuse their essence into the dish. While the leaves are edible, they are often left whole during cooking and removed before serving, as their tough texture can be challenging to eat.