Kaffir Lime

Through the lush landscapes of Southeast Asia lies the magic of the kaffir lime, a remarkable ingredient that holds a special place not only in my Thai cuisine but also in my heart.

Inside the vibrant green fields of Thailand, where the air is filled with the fragrance of blooming flowers and ripe fruits. As a young kid, I would run through my grandmother's garden, filled with an array of tropical plants. Among them was the kaffir lime tree, its dark green leaves shimmering under the warm sun. This tree, native to Southeast Asia, is not just a plant but a treasure trove of flavours and aromas that define traditional Thai cooking.

If you’ve ever seen or grown a lime tree, you can easily visualise the Thai kaffir lime tree. However, two unique features set it apart: Its distinctively shaped leaves look like two leaves attached together while also having dark green, rough, bumpy fruits. 

Unlike regular limes, kaffir limes don't produce a lot of juice, and what juice they do yield is mainly used in herbal and traditional medicine. Instead, Thai cuisine treasures two parts of the kaffir lime: the fresh leaves and the fruit’s skin.

Whole fresh leaves are often added to soups, like the famous tom yum soup, imparting a refreshing and appetising aroma. Cut-up leaves, on the other hand, are perfect for adding fragrance to dry curries or stir-fry dishes. The fruit’s skin is a common ingredient in Thai curry pastes, including the beloved Thai green curry, adding a unique depth of flavour.

The kaffir lime may not be widely known outside of Southeast Asia, but it’s an absolute gem packed with health benefits and a remarkable fragrance. When added to a dish, it can be a total game-changer, elevating the flavours to new heights.

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