Bright, fragrant, and unmistakably exotic, whole kaffir lime leaves bring the vibrant soul of Southeast Asian cuisine straight to your kitchen. Prized for their intensely aromatic citrus character—more floral and complex than ordinary lime—these glossy green leaves infuse dishes with a fresh, zesty depth that transforms everyday cooking into something memorable.
Essential in Thai curries, Indonesian soups, Vietnamese broths, and fragrant stir-fries, whole kaffir lime leaves deliver notes of lime zest, lemongrass, and delicate herbal spice without overpowering other ingredients.
Whether creating an authentic coconut curry, elevating a seafood broth, or experimenting with citrus-forward flavors, whole kaffir lime leaves offer chefs and adventurous home cooks an effortless way to add complexity, freshness, and unmistakable culinary intrigue.
Bright citrus, floral lime zest, subtle herbal notes. Our Kaffir Lime Leaves have a rich green color and characteristic fresh lime leaf flavor. Australian grown; these leaves can be used fresh or dried, and can be stored frozen.
An essential flavor component in Thai curries, Indonesian soups, Vietnamese broths, and fragrant stir-fries, whole kaffir lime leaves deliver notes of lime zest, lemongrass, and delicate herbal spice without overpowering other ingredients.
Simply tear or lightly crush the leaves to release their captivating oils and let them gently perfume sauces, stocks, rice dishes, seafood, poultry, and marinades; remove whole leaves before serving.
If your recipe calls for kaffir lime leaves and you can't find any, don't substitute; the fragrance is so distinct that it is irreplaceable.
Kaffir Lime Leaves are widely used in Thai and Lao cuisine (for dishes such as tom yum), and Cambodian cuisine (for the base paste "Krueng"). The leaves are used in Indonesian cuisine (especially Balinese cuisine and Javanese cuisine), for foods such as sayur asam, and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines.
Kaffir Lime Leaves are widely used in Thai and Lao cuisine (for dishes such as tom yum), and Cambodian cuisine (for the base paste "Krueng"). The leaves are used in Indonesian cuisine (especially Balinese cuisine and Javanese cuisine), for foods such as sayur asam, and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines.
Kaffir Lime leaves are thought to promote gum health and freshen breath. In popular Thai folklore, this plant is known to cleanse the mind and the body and ward off evil spirits.
| Botanical Name | Citrus hystrix |
|---|---|
| Common Names | Kaffir Lime Leaves; Makrut Lime Leaves |
| Flavor | Bright citrus, floral lime zest, subtle herbal notes. |
| Contains | Kaffir lime leaves |
| Application | Asian soups, curries, stir-fry |
