Kaffir Lime Leaves

The kaffir lime leaf (or makrut) has a distinctive figure 8, or 'two-in-one', shape and flavour that no self-respecting Tom Yum Soup wants to be without. Not surprisingly, the leaf imparts an intense flavour that's more zesty than a curry or bay leaf.

• Freshest in autumn to winter.
• Good for soups, curries, stir fry, pickles, curing, drinks, infusions. Vietnamese, Thai, Indonesian and Cambodian dishes.
• Store in fridge and consume within a few days. Best used fresh because the leaf is very rich in oils.