Kaffir lime leaf

The leaves of the kaffir lime tree are double, growing end to end, from 3 to 4.5 inches in total length. It is often grown short for easy harvesting of its leaves. The alternate leaves are very characteristics with leaf stalks that are broadly winged.

The glossy, dark green wild lime leaves look like two leaves joined end to end. Their common name, kaffir lime, derives from a world of Arabic origin for ‘nonbeliever’.

Leaves are dotted with minute oil glands smelling distinctively of citronella when crushed. The main use of kaffir lime leaves is a flavoring, especially in Southeast Asian cuisine. They are used whole or finely slivered to flavor soups, fish cakes, and sauces and as a garnish.

The very finely shredded Kaffir lime leaves are added raw to some salads, or added to cooked food. Being rather thick, they must be cut very fine, like threats and the thick mid-rib removed.

The leaves are especially popular in Thailand and North Malaysia Peninsular, where they appear in soups, stir-fries and curries and in Indonesia where they appear in fish and chicken dishes.
Kaffir lime leaf