Spices and Herbs (Kaffir lime leaves)

Kaffir lime (Citrus hystrix)
This tree, which has dark green and shiny leaves, is also known as kieffer lime, makrut, or magrood and native to Indonesia. The leaves, in particular, are commonly used in Southeast Asian cuisine. Although the name kaffir lime is most commonly used, it has been recommended that the name should be avoided in favor of makrut lime because kaffir is an offensive term in some cultures.
The fruit has a rough, bumpy skin and grows on a very thorny bush - the leaves are aromatic and are widely used in Thai, Lao, Cambodian and Indonesian cuisine. They are also found in Malay and Burmese cuisines. The aromatic aroma and striking flavor of the leaves are not easily substituted with other kinds of citrus leaves.
Through the juice is seldom used in cooking, the peel of the fruit, with its high concentration of aromatic oils, is indispensable in many curry pastes and is one reason why Thai curries taste refreshingly unique. The zest also imparts a wonderful piquant flavor to such delectable favorites as fried fish cakes, and it blends in well with such spicy stews.
These lime leaves are precious to many Thai dishes, from soups and salads to curries and stir-fried dishes. They are the ingredient that blends very well with lemon grass and lime. In soupy dishes, add the leaves whole or torn into smaller pieces, using them as one would bay leaves to flavor broth or stew. For dishes in which they are a component to be eaten, such as salads, stir-fries and "sticky" curries, cut them in very fine needle-like slivers, so that their strong bouquet can be more evenly distributed. The slivers also provide a pleasing texture and appearance. The leaves can be used fresh or dried, and can be stored frozen.

herb kaffir lime makrut