Kaffir Lime Leaves are often used in Southeast Asian cooking. Kaffir lime or Citrus hystrix is known for its glossy, dark ...

The kaffir lime is a pear-shaped, gnarled citrus fruit whose leaves are a key ingredient in Thai cooking (so is the fruit itself, and its rind, but we'll focus here on the leaves).

Kaffir Lime leaves. Native to Southeast Asia, it is a rich source of Vitamin C, potassium, magnesium, and phosphorous. Nutritionist Vidula Desai from Mumbai points out, ...

The magrut lime leaf is redolent with a distinctive flavor that is usually associated with savory dishes. The zest of the fruit is in the base of many Thai curries. Here, it is incorporated into a ...

4 kaffir lime leaves, central vein removed, roughly chopped. 2-inch piece peeled ginger plus 1 teaspoon grated ginger, divided. 2 cloves garlic. 1/2 jalapeno. 4 teaspoons fish sauce, divided.

6 makrut (kaffir) lime leaves, torn into small pieces, or a few wide strips of lime peel. 3 cups chicken or vegetable broth. 6 ounces drained tofu (either firm or soft), cut into ¾-inch cubes.

Q: I bought kaffir lime leaves for a steamed-fish recipe, and now I have almost the entire bag left. How else can they be used?A: Kaffir lime leaves are those rather unusual looking leaves that ...

Kaffir lime leaves. Instructions In a shaker, combine Kaffir-lime-infused Plymouth gin (recipe below), fresh lime juice, and agave nectar. Shake vigorously with ice for 7 or 8 seconds, ...

Instead of looking for kaffir lime leaves when cooking Southeast Asian or Indian recipes, try just asking for lime leaves. That's how the ingredient is now classified at PCC Natural Markets, just ...