Kaffir Lime Leaves
Our Price: £0.99 (inc. VAT)
Product Code: HB04
Postal Weight: 0.02 kg
Brand: Fresh Herbs
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Kaffir Lime Leaves: Fresh Produce
Thai Name: Bai Ma Grood
Kaffir Lime Leaves are usually found in the shape of an hourglass which has a leaf blade with a flattened leaf stalk which is also leaf like. The leaves are used in a wide variety of Thai and Lao dishes. They are also used in Cambodian as a paste that is called Krueng. Kaffir Lime Leaves are popular among the Balinese and Javanese with foods such as sayur asam which is sour vegetables.
They are also used in Malaysian and Burmese cuisines and can be used fresh or dried out and also frozen. In Thailand the leaves are used in many different and delicious dishes such as Panang Moo, Gai Tom Kha (Chicken in Coconut Soup), Gang Tay Po (Chinese Water Spinach Curry), Tom Yum, Haw Moak(Steamed curried fish and Tom Yum Goong. These are among the most popular dishes in Thailand and the Kaffir Lime Leaf is used in different ways such as with Panang Moo it is used raw and put on top of the curry while with Gang Tay Po (Chinese Water Spinach Curry) it is stewed.
The citrus juice of the kaffir lime from where the leaves come is known to be used as an ointment or shampoo. It is said to leave the scalp clean and invigorated while also being very good for the digestive system and also for dental care. The leaves are used in many salads and soups and can also be stir-fried and for storing it is best to keep the dried leaves in the same conditions as other dried herbs. They can be frozen but should not be used if they have changed color from green to yellow. If you wish to use in a soup frozen leaves should be simmered if there are no fresh leaves available.
Please note that kaffir lime leaves have to be frozen when transported in from Thailand due to import restrictions on them. By the time they get to you, they should be defrosted and ready to use. You can re-freeze them for later use.
Fresh product of Thailand.
These are just some of the Thai recipes that it is used in:
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