Kaffir lime Recipes
Since the flesh of the kaffir lime is not edible, it is the grated peel or leaves most commonly used for foods. The rind and leaves of the lime are used in recipes for curry pastes, soups, and chutneys, adding a sharp lime/neroli flavour to the Cambodian base paste known as “Krueng”, Thai dishes such as tom yum, and to Indonesian food such as sayur assam - literally sour vegetables.
For use as a seasoning, the rind is kept whole, cut into strips or grated and can be used fresh or in a dried form. The leaves, which are typically torn or chopped into bits to be used for flavoring, are generally found in a dried form but are also available fresh or frozen.
Most often available in Asian markets, the kaffir lime can be substituted with domestic citrus leaves or regular lime rind. The Kaffir lime may also be referred to as a Kieffer, Thai or wild lime.
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