Lá Chanh | Lime Leaves
Lá Chanh | Lime Leaves
WHAT IS IT?
The fruit that these leaves belong to is the Makrut lime. The Makrut lime looks like a little green palm sized brain. A deep green leaf with an almost wax-like sheen on top, and an underside that's matte and pale green.
The makrut lime leaf is tough, fibrous with a semblance to leather. Lime leaves are a brighter Asian version of a bay leaf.
WHAT DOES IT TASTE LIKE?
It’s most commonly known for its bright citrus fragrance. The culmination of orange, lemon, lime and mandarin without the acidity, makes this leaf a culinary must-have for South Eastern Asian cooking.
HOW TO SELECT IT?
Younger lime leaves are typically smaller and more tender than their older counterparts.
The benefits of the younger smaller lime leaves are they’re more tender making it easier to eat. The older, larger leaves are tougher and really used for aromatic purposes.
HOW TO USE IT?
You can use these lime leaves whole, bruised, braised, or chopped finely for a little toothsome chew.
WHAT VIETNAMESE OR OTHER RECIPE IS IT MOST COMMONLY USED IN?
Lime leaves are used in many applications. It’s in Vietnamese curries, beef stew, roasted Vietnamese lime chicken (gà nướng lá chanh), dried chicken with lime leaves (khô gà lá chanh), and many stocks.
WHERE TO FIND IT?
Lime leaves aren’t commonly found in mainstream American grocery stores. If anything, they might be with the organic clear flat panel boxes found in the juice/produce section. They aren’t easy to find and are expensive to produce.
It’s most commonly labeled as Kaffir leaves. I highly recommend not using the word Kaffir as the original definition is profoundly offensive and derogatory.
Lime leaves, makrut leaves are acceptable words that will hopefully be used across the board soon.
HOW TO STORE IT?
Lime leaves despite their structure and like any other leaves, should not be left out. Sealed in an airtight container these leaves store well in the freezer and will keep for a good amount of time.
