Sometimes called Kaffir lime leaves, these small, dark, glossy leaves are responsible for the distinctive, spicy, citrussy aroma found in many Thai dishes. Fresh lime leaves cannot be imported from countries outside the EU, but are available freeze-dried from ethnic stores. They do lack the pungency of fresh leaves, however, so use more of them.
Dried lime leaves are available all year round.
Dried lime leaves will keep for up to 1 year.
Add to Thai curries and noodle soups at the beginning of cooking and then remove at the end. The flavour is particularly good with chicken and fish dishes, but can also be used to flavour creamy desserts and custard.