Kaffir lime

Kaffir Lime
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Kaffir Lime Batter
3/4 cup all purpose flour
1/4 cup cornstarch
2 teaspoons minced kaffir lime leaves (3 to 4 double leaves)**
1 1/2 teaspoons Thai red curry paste*
1 teaspoon (packed) golden brown sugar
1/2 teaspoon salt ...

Kaffir lime fruits
Form a stereochemical point of view, it is remarkable that kaffir lime leaves contain only (-)-(S)-citronellal, whereas the enantiomeric form (+)-(R) citronellal is found in both lemon balm and (to a lesser degree) lemon grass, ...

Like many citrus trees, the kaffir lime is festooned with thick, sharp spines which inspired the scientific name Citrus hystrix. The tree produces extremely knobbly roughly pear shaped fruits and distinctive hourglass shaped leaves.

Kaffir lime A type of tree bearing dark green leaves used in cooking, and small, bright green, wrinkled-looking citrus fruit. Kai lan Chinese broccoli Kasseri cheese Sharp, salty and hard, except when flamed in brandy (as in Saganaki).

kaffir lime = jeruk purut = leech lime = limau purut = magrood = makroot = makrut Notes: Thai cooks use these golf ball-sized limes to give their dishes a unique aromatic flavor. Kaffir limes have very little juice, usually just the zest is used.

Kaffir lime leaves - Dried leaves from the Kaffir lime tree. Pale green in color, resembling a bay leaf. Purchase in packages in Oriental markets.
Kahlua - dark Mexican coffee liqueur.
Kalakukko - A Finnish dish of bread filled with fish.

Kaffir Lime leaf
Glossy dark green leaves that impart a lemon flavor. Available fresh or dried. Used whole in cooking. Remove before serving.
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Kaffir lime is a small, round, gnarled variety of lime indigenous to Southeast Asia-known as limau perut in Malaysia and makrut in Thailand.
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Kaffir Lime Leaf The fragrant leaves the kaffir lime are used in Thailand and other South East Asian countries to give a heady and incomparable perfume and taste to dishes.

Kaffir lime - A variety of lime with a knobby outer skin. The fragrant leaves are crushed or shredded and used in cooking, and the limes are used for their juice, mainly in Thai cuisine.

Kaffir lime leaves
The fragrant leaves of the citrus tree native to Southeast Asian countries. The leaves and fruit are widely used in Cambodian, Thai and Lao Cuisine.

Kaffir Lime Leaf. Its sharp, lemony aroma enhances the flavor of a dish, especially fish and seafood, where a 'souring' ingredient such as lemon, lime or Assam Jawa [Tamarind] is used. It can also be used as a fresh herb or garnish.

Kaffir lime leaves are also popular in the west of Cambodia, but less so in Vietnam. Malay and Indonesian (especially, Balinese; see also Indonesian bay leaf) cuisines use them sporadically with chicken and fish.
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Term: Kaffir lime leaves
Meaning: The leaves of a wild lime tree which appear as double leaves joined tip to end and have a spicy, lemon flavour; the leaves give a distinctive citrus scent to soups and curries of Thai and Indonesian cooking.

Ingredients: kaffir lime leaves, fresh gingerroot...
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Prep Time:20 mins ...

More complex curries include garlic, galangal, coriander, lemon grass, kaffir lime peel, and pepper. The popular Thai coconut soups are Tom Kha Kai, Tom Yam Kung, and Kaeng Khiao Wan Kai.

Fresh ginger, garlic, chillies, galangal, Asian shallots, scallions, kaffir lime leaves, cilantro and lemongrass. Green or red curry paste, shrimp paste. Noodles and rice. And of course... plenty of fresh meat, fish, tofu and vegetables.

These glossy, dark green leaves come from the kaffir lime tree. They have a pleasing, distinctive smell and can be torn or left whole. Lime leaves can be frozen and used straight from the freezer in curries and sauces.

Aside from the Girl Scout Cookie recipes, some of Koppinger's most recent creations include Bittersweet Chocolate Tartletts with Lilikoi (passionfruit) sauce, Lemongrass Crusted Crab Stuffed Lobster with Kaffir Lime & Pink Ginger Butter, ...

See also: Lime, Fruit, Lemon, Cooking, Citrus