Using Kaffir Limes and Leaves

[ChanellG]

I have been eyeing a small Kiefer lime tree at work for some time now and recently I just read something about kiefer lime being a key ingredient in Thai curry. That more or less sold me on it, and I've tagged off the tree to bring home next week. I love using the zest of citrus fruits in cooking and I'm excited about being able to use the leaves as well.

What's your favorite way to use Kiefer limes, juice, or leaves?

 

[Morning Glory]

I use Kaffir lime leaves a lot. They are one of my favourite things! . I can't often get them fresh but I can get the frozen. Its a great way to keep them because I simply take one two out of he freezer bag and add directly to the dish. I most often use them in curry. In fact, last night I cooked a prawn curry with added lime leaves. Simply add one or two leaves to the curry sauce as it cooks. They have an affinity with fish and work brilliantly in fish curry. But you can also stuff a fish cavity with them before baking whole or grilling. I also use them in vegetarian bean dishes with tomato sauce (gravy). Another brilliantly easy way to use them is to put one or two in the saucepan when you cook rice, to produce a lovely perfumed result.

As for he fruit, I've never seen it on sale here. I don't know if it tastes much different from other kinds of lime. Someone here will know. Anyway. its great that you are going to have your own tree.

 

[Berties]

Normally frozen in the UK ,in cities I've got them fresh from specialised stores ,
My favourite leaf at the moment is the curry leaf,great with braised potato slices with onions

 

[kgord]

I have been eyeing a small Kiefer lime tree at work for some time now and recently I just read something about kiefer lime being a key ingredient in Thai curry. That more or less sold me on it, and I've tagged off the tree to bring home next week. I love using the zest of citrus fruits in cooking and I'm excited about being able to use the leaves as well.

What's your favorite way to use Kiefer limes, juice, or leaves?

I have never heard of them. I buy limes from time to time but I have never heard them called Kiefer limes. What differentiates those from standard limes? I am curious to know. I think key limes are a little different from regular limes but I don't know the difference. It is one of the things that you need to know I guess.

 

[Morning Glory]

I have never heard of them. I buy limes from time to time but I have never heard them called Kiefer limes. What differentiates those from standard limes? I am curious to know. I think key limes are a little different from regular limes but I don't know the difference. It is one of the things that you need to know I guess.

The following may elucidate. And it seems that the juice is very bitter - so its the rind and leaves which are used.
from http://www.islandfoodie.com/kaffir lime.htm

The makrut or Indonesian lime is a native of Thailand and Indonesia. The scientific name for the fruit is Citrus hystrix or alternately Citrus amblycarpa. Hystrix is from the Greek word for porcupine and refers to the thorns that cover the tree. Amblycarpa means “leprous” and refers to the unattractive wrinkly and tough rind of the fruit. There is not much juice in the fruit, and what little there is has a very bitter flavour and is not used in cooking, although it is considered a good hair tonic by the locals and is touted as preventing hair loss.

In contrast to the lime we are accustomed to in North America, it is the leaf of the tree, and not its fruit that is prized by cooks for making Thai dishes. The zest is also used to a lesser extent, and is an important ingredient in red curry paste. Both the leaves and the zest contain a form of citronella which imparts the characteristic lemony-floral aroma and flavour. This beautiful scent is like an exotically perfumed room freshener.

 

[ChanellG]

I have never heard of them. I buy limes from time to time but I have never heard them called Kiefer limes. What differentiates those from standard limes? I am curious to know. I think key limes are a little different from regular limes but I don't know the difference. It is one of the things that you need to know I guess.

The following may elucidate. And it seems that the juice is very bitter - so its the rind and leaves which are used...

This is what they look like:

Quote "Leaves, zest, and juice are used in Thai, Cambodian, and Indonesian cooking. Zest of bumpy fruit used in curries, and for cleaning. Makes your house smell wonderful!" (From Four Winds Growers).

The more I learn about the tree, which is suitable for growing in a container, the more I like the idea of getting one. I have the one tagged off (as well as a bay tree) and will likely bring it home next week. Someone told me you can use the leaves of a Meyer Lemon tree similarly.

 

[ChanellG]

I use Kaffir lime leaves a lot. They are one of my favourite things! . I can't often get them fresh but I can get the frozen. Its a great way to keep them because I simply take one two out of he freezer bag and add directly to the dish. I most often use them in curry. In fact, last night I cooked a prawn curry with added lime leaves. Simply add one or two leaves to the curry sauce as it cooks. They have an affinity with fish and work brilliantly in fish curry. But you can also stuff a fish cavity with them before baking whole or grilling. I also use them in vegetarian bean dishes with tomato sauce (gravy). Another brilliantly easy way to use them is to put one or two in the saucepan when you cook rice, to produce a lovely perfumed result.

Oh, that sounds delicious! You're a cook after my own heart, as the saying goes! I am definitely getting this tree! My mother has a key lime so I'm going to hold off on one of those for now. We both grow in containers and smaller trees mean less fruit for a while... I love cooking with coconut milk and can't wait to start experimenting with the leaves! Would you share your prawn curry recipe? The vegetarian bean dish with tomato sauce sounds interesting as well.

 

[Morning Glory]

Yup! That's the one (in the picture) ! It will be interesting to here from you @ChanellG, regarding the juice. I've read conflicting evidence about whether its bitter or not.

 

[ChanellG]

Normally frozen in the UK ,in cities I've got them fresh from specialised stores ,
My favourite leaf at the moment is the curry leaf,great with braised potato slices with onions

We have that tree at work! Man does it smell bad! It makes these little berries that turn dark, and ugh, I hate to be near that tree, lol! I refuse to believe that the curry powder I cook with comes from that awful tree! I have to hold my breath just thinking of it! I'm going to have to snip some leaves off it and ask my Indian friends about it. When I tell you that tree smells bad...

 

[ChanellG]

Yup! That's the one (in the picture) ! It will be interesting to here from you @ChanellG, regarding the juice. I've read conflicting evidence about whether its bitter or not.

None of the fruit on the tree I have selected is ripe yet; I think it will take at least two or three more months for it to be ready. Lemon zest recently became my favorite ingredient so I am really excited about the potential for the kiefer lime. My Meyer lemon is small, but has a few fruit on it. I will likely have to wait until December to harvest it though. I'm getting a new greenhouse soon, so I'll be able to protect all my citrus from freezing weather!

 

[Morning Glory]

Do you work you work in a garden centre, @ChanellG ?

 

[Morning Glory]

We have that tree at work! Man does it smell bad! It makes these little berries that turn dark, and ugh, I hate to be near that tree, lol! I refuse to believe that the curry powder I cook with comes from that awful tree! I have to hold my breath just thinking of it! I'm going to have to snip some leaves off it and ask my Indian friends about it. When I tell you that tree smells bad...

No its not used in curry powder. Its just the leaves that are used whole (as far as I'm aware). They release a delicious nutty flavour. Not at all bad! They have a affinity with lentils and are also often added to curries of all kinds. Here a recipe for lemon rice with curry leaves: http://www.bbc.co.uk/food/recipes/lemonrice_86737 If you have access to a bush then perhaps you could liberate a few leaves to try!

 

[winterybella]

I had to Google this and came up with a Chinese basketballer. Turns out I had left the e off of the lime. Anyway, I have a lime tree(two but one doesn't produce), but it certainly isn't Keifer or Kaffir. My limes are some small ones with lots of juice and good for some lemonade on these beastly hot day. Since I clean all meats with lime and salt (a thing in our country), they are also used for that. Some of fish recipes also call for lime and I am yet to try some in my baking.

 

[Morning Glory]

I had to Google this and came up with a Chinese basketballer. Turns out I had left the e off of the lime. Anyway, I have a lime tree(two but one doesn't produce), but it certainly isn't Keifer or Kaffir. My limes are some small ones with lots of juice and good for some lemonade on these beastly hot day. Since I clean all meats with lime and salt (a thing in our country), they are also used for that. Some of fish recipes also call for lime and I am yet to try some in my baking.

Well look what I just found!

Sugar, spice and all things nice
Like all Caribbean islands, Barbados enjoys a good dose of spice in its cooking. While Jamaica favours the famed jerk seasoning, Barbados has its own spice-based rub: makrut lime alongside a multitude of other herbs and spices including onions, thyme, garlic, coriander, cumin, marjoram and fenugreek, makes Bajan seasoning stand apart from the crowd. It’s used in almost every dish and packs quite a punch when the island’s ubiquitous Scotch Bonnet chilli pepper and lemon juice are added.

Makrut lime is another name for Kaffir Lime! So, I'm assuming you will be able to find them somewhere on your beautiful island...

 

[winterybella]

I am guessing this 'key lime' is what I have. Here are my limes from my yard/garden along with some other goodies produced right at home.

So Caribbean girl is going to have to come along and help me out with this fancy named Kaffir and Makrut. Come to think of it I should be the authority since as they say in my country "I was raised by the land" meaning it's what fed and cared for me coming up as a child as my folks were farmers and planted just about everything. I have a sneaky feeling we call that lime a lemon around here.