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Kaffir Lime Leaves

In season

Food Description:

Kaffir lime leaves are used extensively in Thai cooking. The leaves are dark green and glossy. They have a distinct flavour and fragrance and are shaped like two leaves joined end to end.

Buy fresh or dried from good greengrocers or specialty herb stores. Most often found pre-packed in plastic bags.
Store fresh in plastic in the crisper section of the fridge for up to 2 weeks or longer. Leaves can be frozen and used to prepare dishes immediately. Dried leaves should be stored in an airtight container in a cool pantry.

The citronella oil from kaffir lime rind has strong insecticidal properties.

General Information:

Category: Herb
To Buy: Buy fresh or dried from good greengrocers or specialty herb stores. Most often found pre-packed in plastic bags.
To Store: Store fresh in plastic in the crisper section of the fridge for up to 2 weeks or longer. Leaves can be frozen and used to prepare dishes immediately. Dried leaves should be stored in an airtight container in a cool pantry.
Tips and Tricks:

Nutrition (1 Cup):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips: Slice very finely and add to stir-fries - delicious with fish.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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