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Yours Kitchen Premium Dried Kaffir Lime Leaves

Kaffir Lime Leaves – instantly recognizable by their glossy, emerald green hue and hourglass shape – have an invitingly fragrant essential oil reminiscent of lemon & lime, but with a distinctly warm, sweet, and refreshing aroma. This citrusy spice perks up a multitude of Southeast Asian dishes from curries to soups to salads to rice. Click on the “Recipes” tab to find out more.

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Product Description

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Spice Description
The leaves of the kaffir lime tree are a dark green color with a glossy sheen. They come in two parts: the top leaflet is lightly pointed at its tip and is attached to another leaflet beneath that is broader on its upper edge. The size of the leaves can vary quite a bit, from less than an inch to several inches long.

The fruit is dark green and round, with a distinct nipple on the stem end. It has a thick rind, knobby and wrinkled, and one of its common names is ‘porcupine orange’. As the fruit becomes older, the color fades to a lighter, yellowish green. Though the juice is infrequently use in cooking, the zest of the rind is often used for making curry pastes.

Dried Kaffir Lime Leaves

  • Dried Kaffir Lime Leaf is a good substitute when fresh is not available.
  • Use in soups or pre-soak to soften and reduce to a paste in a mortar and pestle or small electric grinder.
  • The leaves of the kaffir lime tree are a dark green color with a glossy sheen. They come in two parts: the top leaflet is lightly pointed at its tip and is attached to another leaflet beneath that is broader on its upper edge. The size of the leaves can vary quite a bit, from less than an inch to several inches long.
  • The fruit is dark green and round, with a distinct nipple on the stem end. It has a thick rind, knobby and wrinkled, and one of its common names is ‘porcupine orange’. As the fruit becomes older, the color fades to a lighter, yellowish green. Though the juice is infrequently use in cooking, the zest of the rind is often used for making curry pastes.
  • Kaffir lime leaves are precious to many Thai dishes, from soups and salads to curries and stir-fried dishes. They blend with lemon grass and lime juice in tom yam to give the soup its wholesome lemony essence. In soupy dishes, add the leaves whole or torn into smaller pieces, using them as one would bay leaves to flavour broth or stew.
  • Store dried Kaffir Lime Leaf in a tightly sealed glass container for up to one year.

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