The Kaffir Lime is a dual-purpose treasure of Southeast Asian cuisine, prized not for its fruit, but for its intensely aromatic, double-lobed leaves and uniquely bumpy rind. This evergreen shrub is an essential addition for any cook wanting to create authentic Thai, Indonesian, or Cambodian dishes at home.

• Grown primarily for its glossy, double-lobed leaves, which are the definitive herb in many Southeast Asian curries, soups, and salads.

• The fruit has a dark green, bumpy, and extremely aromatic rind rich in essential oils, used to flavor curry pastes and infusions.

• The juice and pulp are scant, very acidic, and bitter, and are not typically used in cooking.

• A self-pollinating, evergreen shrub or small tree with thorny branches and highly ornamental foliage.

• Both the leaves and rind provide a powerful, floral-citrus aroma that cannot be replicated by other citrus.

• Well-suited to container growing and can be kept at a manageable size for harvesting leaves.

Flavor Profile:

• Flavor: The leaves and rind have a distinctive, intense citrus-aromatic flavor with floral and earthy notes, quite different from common lime juice.

• Texture: Leaves are leathery; the rind is oily and bumpy.

• Best Uses: The leaves are used whole or shredded in curries (like Tom Yum), soups, and stir-fries. The zest (rind) is used in curry pastes. Not a juicing lime.