100% PURE, NATURAL DRIED KAFFIR LIME LEAVES.
(Tea, Ingredients in Thai Food & SPA at Home.)
Direction to make drink and tea.
Tea : Add 3-4 Dried Kiffir Lime leaves with 1 glass of hot water
Leave for 3-5 mins and then pick them up.
Add honey and syrup (if you want) and then stir well.
Tips : The drink should be taken after making for the best results for the temperature of tea should lower than 60 degree.
Direction to make the spa.
Add Dried Kiffir Lime leaves with hot water. The quantity is upon to the volume of the water.
Leave for 10-15 mins. Enjoy it!!
Cooking with Kaffir Lime Leaves
Kaffir lime leaves are precious to many Thai dishes, from soups and salads to curries and stir-fried dishes. They blend blend with lemon grass and lime juice in tom yam to give the soup its wholesome lemony essence. In soupy dishes, add the leaves whole or torn into smaller pieces, using them as one would bay leaves to flavour broth or stew.
Salads or garnishes require fresh leaves. Dried leaves cannot be substituted. The leaves, when young and tender, are finely shredded and added to salads and sprinkled over curries for a burst of flavour.
Being rather thick, they must be cut very fine, like threads, and the thick mid-rib removed. To sliver kaffir lime leaves finely, stack three to four leaves of similar size together and slice them very thinly with a sharp knife. It is faster to cut diagonally , which gives the hands better leverage, or roll a few leaves at a time into a tight roll before slicing. If fresh kaffir lime leaves are not available, use the tender new leaves of lime, lemon or grapefruit. They won’t have the same fragrance but are preferable to using dried kaffir lime leaves in some dishes.
When making a soup or stock, whole fresh or dried leaves may be added, as they are removed after cooking. Finely chopped fresh or crumbled dry kaffir lime leaves are used in dishes like tom yum, strir fries and curries, especially those containing coconut cream.
The flavour also combines well with basil, cardamom, chiles, cilantro, cumin, curry leaves, lemon grass, galangal, ginger, mint, tamarind, turmeric and coconut milk. Though the juice is seldom used in cooking, the peel of the fruit, with its high concentration of aromatic oils, is indispensable in many curry pastes and is one reason why Thai curries taste refreshingly unique.
The zest also imparts a wonderful piquant flavour to such delectable favorites as fried fish cakes, and it blends in powerfully with such spicy, chile-laden stews as “jungle soup” (gkaeng bpah). Because it’s strong flavour can over power the more subtle ones in a dish, the rind should be used sparingly, grated or chopped finely and reduced in a mortar with other paste ingredients until indistinguishable..
Preparation and Storage
The leaves may be recognized by their distinctive two sections. For simmering in soups or curries the leaves are used whole. Frozen or dried leaves may be used for simmering if fresh leaves are not available. The finely grated rind of the lumpy-skinned fruit has its own special fragrance. If you can obtain fresh kaffir limes, they freeze well enclosed in freezer bags and will keep indefinitely in that state. Just grate a little rind off the frozen lime and replace lime in freezer until next required. The leaves freeze well too. dried kaffir lime leaves should be green, not yellow, and are best kept under the same conditions as other dried herbs. They will keep for about 12 months in an airtight pack, out of light, heat and humidity.
There’s something really special about this tropical plant’s taste and scent: It’s highly aromatic, and the flavor profile merges citrus with a fresh “green” piquancy, adding brightness to anything it’s paired with—especially Southeast Asian dishes. The thorny kaffir lime tree, which is native to that part of the world, also produces an actual lime, but it’s the leaves and their lovely pungency that gets cooks from Singapore to San Francisco salivating.
Finding dried kaffir lime leaves in the spice aisle of mainstream grocery stores is relatively easy, but it’s well worth the trek to the nearest Asian supermarket to get your hands on the fresh stuff. (It’s also available at online retailers like Amazon.) Look for them in the fresh herbs section, alongside the chilies, Thai basil, and cilantro. The leaves, which are double-lobed and resemble a thick green mustache, have a vivid hue and invigorating scent. They take well to freezing, too; I’ve kept a bag in my freezer for more than a year without losing any of the leaves’ vibrant color or potency.
The leaves generally aren’t eaten; they’re used simply to imbue curries, soups, and other dishes with their gorgeous flavor. Add a few to your next curry or Asian-inspired soup, and either eat around them or pluck them from the pot before serving. You can also toss a few leaves into your basmati rice as it cooks to impart extra depth of flavor, and I sometimes chiffonade tender young leaves (not the larger ones, which develop a tough spine as they grow) and toss into rice-noodle salads. For more culinary inspiration, try these tasty recipes featuring kaffir lime leaves:
Health Benefits of Kaffir Lime
The citrus juice used to be included in Thai ointments and shampoos, and in tonics in Malaysia. Kaffir lime shampoo leaves the hair squeaky clean and invigorates the scalp. Kaffir lime has also been used for ages as a natural bleach to remove tough stains.
The essential oils in the fruit are incorporated into various ointments, and the rind is an ingredient in medical tonics believed to be good for the blood. Like lemon grass and galangal, the rind is also known to have beneficial properties for the digestive system. In folk medicine, the juice of kaffir lime is said to promote gum health and is recommended for use in brushing teeth and gums. It is believed to freshen one’s mental outlook and ward off evil spirits