Profile: The Grill Master's secret weapon and the Soup Spoon Sister's mystery tome. The charm will be lost if anyone learns how to impart that sweet-sour, floral-citric flavor.
Details
A kaffir or makrut lime leaf. While the kaffir fruit and zest are tasty, the leaves are treasured for their floral aroma that combines lemon and lime. Like lemongrass stalks or cinnamon sticks, the leaves are pulled out of soups and curries before serving. Fresh leaves can be used as a garnish.
They are vital in Thai curries and soups, although their flavor may be used in many cuisines. Make a fragrant kaffir oil to finish salads or soups. A fragrant pudding or custard made with makrut lime leaves can also be made.
Ground leaves can be used to flavor soups, curries, stews, and homemade curry pastes. A great spice blend for chicken or pork with crushed chiles and amchoor powder, salt, black pepper, and lemongrass powder.
If you prepare your own sausage, mix in some ground makrut lime leaf. Their Thai-flavored intensity will blow you away when they touch the hot grill.
| Ingredients: | Makrut lime leaves. |
| Cuisine: | Indian, Indonesian, Thai |
| Basic Prep: | Ready to use as is, no preparation is necessary. |
| Shelf Life: | 3 Years |
| Ways To Use: | This ground spice adds citrus and sweetness to Thai salads, soups, curries, stir-fries, fish cakes, and noodle meals. Ground makrut lime leaves (also known as kaffir lime leaves) are an essential Thai spice. |
| Product Style: | Powder |
| Taste & Aroma: | Bitter or Astringent, Citrus |
| Country of Origin: | Thailand |
| Handling / Storage: | Store in a cool, dry place. |
| Dietary Preferences: | All Natural, Gluten-Free, Kosher Parve, Non-GMO |
| Allergen Information: | None Specified |
