Native to southeast Asia, kaffir lime leaves are commonly used in Thai, Indonesian, Malaysian, and Lao cuisine. Grown on the kaffir lime tree, a short, thorny bush that produces deeply wrinkled limes, the kaffir lime leaf is interestingly shaped, with two green and glossy interconnected lobes, and has a strong, savory citrus flavor.

Kaffir lime leaves are used in all kinds of Asian curries, soups, and stews. One of the most popular in America is Tom Yum Soup. With a broth made from chicken stock, kaffir lime leaves, lemon grass, lime juice, ginger, fish sauce, and chili paste, tom yum soup is both spicy and tart. To the broth, it is traditional to add shrimp and mushrooms. Garnish the soup with some freshly chopped cilantro, fresh chives, and fresh squeezed lime juice.

Kaffir lime juice has been used as a shampoo that keep hair fresh and shiny, and it is also believed to be good for the gums. But the most nutritious thing about kaffir lime leaves is that they will have you more frequently cooking and eating the fresh, healthy cooking of southeast Asia.

It is very hard to grow kaffir lime trees from seed, and since it can be difficult to find a plant to take a cutting from, it may be best to simply buy a young tree from a gardening store. Kaffir lime trees do well in warm climates but can survive more chilly ones if brought inside once the temperature drops below 60ï‚° Fahrenheit. Remember that you must have two genetically different kaffir lime tress if you want to ensure that cross-pollination will occur and fruit will form.

Kaffir lime oil is a common component of air fresheners, stain removers, and home cleansers in Thailand.