Also called bai magrood, kaffir lime leaves are an essential ingredient for many typical Thai dishes.
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Lime leaves impart not only a sweet, lemony scent but a wondrous flavor of their own to soups, salads, curries and stir-fried dishes. For watery simmered dishes, the leaves are bruised and added whole and removed before serving; for dry dishes, they are cut into very fine hairlike slivers. To sliver, stack a few leaves at a time and cut at a slanted angle with a sharp knife; or use scissors.