Fresh kaffir lime leaves ( 4 pieces )

Kaffir lime leaves are usually used in a similar way to bay leaves. 

They are plants from the citrus subgenus called Kaffir. The aroma of kaffir leaves is unmistakable, strongly citrusy, but with an interesting sweet undertone. The smell of the leaves develops fully only after crushing or heat treatment.

Kaffir lime leaves will give an unmistakable aroma to Asian dishes. In Thailand and Malaysia, the leaves are used to highlight the lemon or lime flavor of dishes. The leaves are broken, finely chopped, then used in soups or stews. Dried leaves should first be crushed in a mortar and added to the food together with a small amount of hot water, then they are just as tasty as fresh leaves. However, they can also be added whole to dishes and removed after cooking. Kaffir lime leaves can be used to replace the more commonly mentioned citrus zest in recipes. The aroma and taste are then more subtle, less aggressive and more natural.