Dried Kaffir Lime Leaves
Kaffir lime leaves (aka wild lime leaves, makrut leaves, Indonesian lime leaves) are intensely aromatic, hourglass-shaped leaves of the kaffir lime tree. Dried kaffir leaves are used similarly to bay leaves to impart a citrusy-sweet flavor, typically in southeast Asian cuisines (especially Thai, Laotian & Indonesian curries, stews, soups and fish dishes).
Dried kaffir lime leaves are typically less intense than fresh kaffir leaves, but high quality ones (like these) still offer excellent flavor and aroma. Of course, being dried, they’re also cheaper, easier to store, and can be shipped via more affordable ground methods. They’re typically used in dishes as you would a bay leaf – steeped in simmering sauces, soups or braises and then removed before serving.
Store dried kaffir lime leaves in an airtight container in a cool, dry place.
RECIPES & TIPS
Dried kaffir lime leaves are typically used similarly to dried bay leaves – they’re added to dishes during cooking to infuse flavor, then removed before the food is served. They can also be ground for use in seasoning and spice rub blends.
Pair kaffir lime leaves with ingredients like fish, Thai basil, cardamom, galangal, crab, chile peppers, pork, coriander, turmeric, lemongrass, rice, cumin, garlic, ginger, coconut, tamarind, cilantro, and/or chicken.