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The
Kaffir Lime Tree is a thorny tree with aromatic and
distinctively shaped "double" leaves. The kaffir lime is a rough,
green fruit. The green lime fruit is distinguished by its bumpy
exterior and its small size (approx. 4 cm wide).
The rind of the kaffir lime is commonly used in Lao and Thai curry
paste, adding an aromatic, astringent flavor. The zest of the fruit
is used in creole cuisine and to impart flavor to "arranged" rums in
the Martinique, Réunion island and Madagascar.
The leaves can be used fresh or dried, and can be stored frozen. Its
hourglass-shaped leaves (comprising the leaf blade plus a flattened,
leaf-like leaf-stalk or petiole) 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 and Javanese), 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.
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