Lime Leaves

Used across a spectrum of asian cuisines, the fragrant-rich leaves offer a pungent lime flavour.

Lime Leaves (Citrus rutaceae)

Along with limes, lime leaves are just another great culinary ingredient borne of the wild lime tree, native to Indonesia, Malaysia and Thailand. The double leaves are joined tip to end, forming an unusual figure of eight-style shape and serving up a citrus-laden spicy flavour that is an often-used ingredient in curries and soups across the region.

In a similar style to the bay leaf, lime leaves are rarely eaten; instead they are torn and bruised, added to pot dishes and removed before serving.

Top Tip!
Chicken and fish dishes are an obvious accompaniment to the fresh citrus taste of lime leaves. Why not also try adding them to summer cocktails, sauces and even custard!