affir lime [Citrus hystrix, C. papedia] leaves come from the Kaffir lime tree, a lime tree native to Indonesia. The leaves are highly aromatic and suitable for various Asian cuisines, including thai, Indonesian, Cambodian and Lao cuisines. They are easily recognisable by their emerald-green, doubled sections, which makes them appear as if two leaves are joined together. This article explains ways to use the Kaffir lime leaf.

Obtain kaffir lime leaves. If you live in a suitable climate, you may be able to grow your own kaffir lime tree. If not, they can be obtained in both a fresh and a dried form from Asian grocery stores and specialty grocery stores in many countries.

Understand the finer points of kaffir lime leaves usage in cuisine. Kaffir lime leaves may be used fresh or dried, depending on the recipe or usage in question. Some important pointers to consider include:

The leaves should be used whole when simmering in soup and may be shredded for use in fish cakes or similar dishes. The leaf is rarely eaten; the one exception is when it is shredded extremely finely, such as for Tod Mun (fried fish cake).
Fresh, tender young leaves should always be the preferred choice for salads; do not use dried kaffir leaves in salad
The midrib and stalk may be bitter in older leaves; if this bitterness bothers you, tear the leaf and remove these parts for cooking, including simmering.

Use in cuisine. Kaffir lime leaves are perfect for adding flavour to Asian cuisine. They are highly aromatic and add their own elegant flavour to stir-fry, curry, salad and fish cake dishes. Some examples for use include:

Thai curry dishes and soups, such as Tom Yum
Indonesian curry dishes
Thai fish cakes, e.g., Tod Mun and steamed fish dishes, e.g., Haw Moak
Asian bouquet garni - make up with kaffir lime leaves, lemongrass and ginger as the bouquet garni ingredients and use to flavour stock
Krueng - a paste using Kaffir lime leaves as the base
Flavour rice - When cooking your rice, especially jasmine rice, throw in a few leaves. The flavour will be imparted to the rice.
Add to a marinade - suitable for chicken, pork or lamb dishes.
Make a syrup - add a kaffir lime leaf to sugar overnight and use the sugar to make a syrup the next day.

Add zest to bathtime. Add some fresh leaves to a hot bath. You will need to try this to believe the delightful fragrance that will waft from your bathwater.
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Bruise a few leaves and add to an outdoor citrus-scented potpourri. The scent will linger in the evening air when eating outdoors.
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Freshen up. Use a bruised kaffir lime leaf to rub over your hands. This will freshen them and impart a delicious scent to your skin. Naturally, test a small area of skin for reactions before using this treat regularly.

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