Lime leaves

The waxy, dark green leaves of the kaffir lime tree have a citrussy, floral aroma that is to my mind entirely magical and transporting. The leaves can be paired in an hourglass shape or can be solo ovals. Finely shred (pulling out the central vein first) or pulverise, or simply scrunch to release the flavours and drop into the pot. Dried lime leaves are little use – I tried making the kaffir lime sorbet with dried leaves and the taste was impossible to detect, so imagine what use they are in a complex dish with all the other competing flavours. Buy fresh when you find them and freeze until needed. I buy large tubs of frozen lime leaves inexpensively from my local Asian supermarket. (See for kaffir lime fruit.)