Kaffir Lime

Native to South-East Asia, the kaffir lime tree produces distinctive double dark-green leaves and the fruit itself, both of which are used extensively in the cuisines of the region, in Thai cooking in particular. The limes give little juice — instead, their thick, lumpy rind is used for its clean, intense floral flavour and perfume, which cannot be replicated by any other ingredient. The zest of the lime is used in many preparations: it is added to curry pastes, Larp Paste, Lemongrass Stir-fry Paste and I add it to laksa pastes. It is also an essential ingredient in Thai fish cakes. The leaves are extremely fragrant — but describing their perfume as being redolent of lemons and limes is as close as one can get. The leaves are added to soups whole or perhaps torn, and are usually cut into very fine strips for adding to salads and curries. Fresh and frozen limes and fresh, frozen or dried leaves are available, but the frozen and dried options lack the tangy flavour of the fresh fruit and leaves. The rind of the kaffir lime is said to be good for the blood and the digestive system. Available: Asian food stores and some good greengrocers.