Cookbook:Kaffir Lime
| Kaffir Lime | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Kaffir lime or makrut lime[1][2][3] is a variety of citrus native to Southeast Asia.[4][5]
Characteristics
editThe lime itself is small and round, with a bumpy or wrinkly yellow-green surface.[1][2][6] The flesh is bitter and not particularly juicy.[2][6] The rind, like that of other citrus, is highly aromatic,[5] containing limonene and pinene.[6]
Perhaps more significant than the fruits are the lime leaves, which, unlike the leaves of other citrus fruits, are also highly aromatic.[1][5][6] Each leaf is shaped like an hourglass or figure-eight,[2][7] with a narrow point in the center of the leaf that divides it in two.[4] The color is deep green,[7] and the flavor/aroma has lemony notes from the citronellal, citronellol, and limonene content.[3][5][6]
Selection and storage
editKaffir lime leaves may be available fresh, frozen, or dried,[3][4][6] depending on whether you live in their region of cultivation. If you don't live in an area where they are cultivated, seek them out at specialty markets that sell Southeast Asian ingredients.[4] The fresh/frozen leaves are more aromatic than the dried,[6] so seek them out when you can.[4] The fresh leaves will last for up to a few weeks in the fridge and a few months in the freezer.[4][7] When freezing, try to remove as much air as possible from the packaging.[4]
Preparation
editIf you're using fresh leaves and don't want to remove them from your dish before eating, you should cut them up very finely due to their tough texture.[3][4] To do so, remove the center spine, stack or roll the leaves, and finely slice or mince them.[4][7] If desired, dried leaves can be powdered finely if you have the right equipment.[3][4]
Use
editKaffir lime plays a large role in Southeast Asian cuisines,[3][6] such as those of Thailand, Laos, Vietnam, Indonesia, Malaysia, and more.[1][3][4][6] The leaves are particularly common and used to infuse soups and stews.[3][5][6] The lime zest may be incorporated into curry paste.[1][4][6] The juice is not as commonly used.[4]
Fresh leaves can be used whole or cut up—the flavor of the whole leaf is released after infusing for a few minutes.[4] Dried leaves work best in applications where they are used whole and left to infuse in the dish—they cannot be cut in a chiffonade.[4]
Substitution
editThe best, though still imperfect, substitute for kaffir lime and its leaves is persian lime zest.[3][4] However, the leaves of other limes cannot be used, since they are not aromatic.[3][4]
Recipes
editReferences
edit- ↑ a b c d e Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d e f g h i j "Kaffir Lime Leaves: How To Use Them In Your Cooking". Saeng's Kitchen. Retrieved 2024-12-15.
- ↑ a b c d e f g h i j k l m n o p q Chongchitnant, Pailin (2019-06-27). "Makrut Lime Leaves: Everything You Need to Know (kaffir lime leaves)". Hot Thai Kitchen. Retrieved 2024-12-15.
- ↑ a b c d e McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d e f g h i j k Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c d Khong, Sara (2018-06-05). "Kaffir Lime Leaves & Powder". New Malaysian Kitchen. Retrieved 2024-12-15.