HERBS FROM THAILAND > SPICES AND HERBAL > ORGANIC CURRY PASTE > THAI CUISINE > SPICY
The glossy, dark green leaves of the kaffir lime tree have a unique double leaf shape and a floral-citrus aroma. Grown in Southeast Asia and Hawaii, the kaffir lime tree produces small, pear-shaped citrus fruit with a skin that is bright yellow-green, bumpy and wrinkled. Dried kaffir lime rind and leaves can be found in Asian markets. Fresh leaves, which have a more intense aroma, are sometimes also available.
Delivery time 1 - 2 weeks.
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Cuisine - The zest of the fruit is used in creole cuisine to impart flavor in "arranged" rums in the Martinique, Réunion island and Madagascar. However, it is the hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) that are used most often in cooking. They can be used fresh or dried, and can be stored frozen. The leaves are widely used in Thai and Lao cuisine (for dishes such as tom yum), and Cambodian cuisine (for the base paste "Krueng"). The kaffir lime leaves are a very popular spice in Thailand; their characteristic flavour appears in soups, stir-fries or curries (see coconut for a list of other ingredients to Thai curries). In Thai cuisine, kaffir lime is frequently combined with garlic, galanga, ginger and fingerroot, together with liberal amount of chiles. Fresh Thai basil is needed for the authentic fragrance.
Makrut lime leaves are used in Vietnamese cuisine with chicken to add fragrance. They are also used when steaming snails to decrease the pungent odor while cooking. The leaves are also used in
Indonesian cuisine (especially Balinese cuisine and Javanese cuisine), for foods such as Soto ayam, and are used along with Indonesian bay leaf for chicken and fish. They are also found in
Malaysian and Burmese cuisines. The juice is generally regarded as too acidic to use in food preparation.
The juice and rinds are used in traditional medicine in some Asian countries; the fruit's juice is often used in shampoos. The juice finds use as a cleanser for clothing and hair in Thailand and very occasionally in Cambodia.
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Among the tremendous species of herbs from which I could choose, basil (Ocimum basilicum) was one of my favorites to experiment with. I found that not only was basil easy to grow and handy for the kitchen, but storing and propagating basil was a snap.
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