In fact, these are not lime leaves, but plants from the citrus subgenus called Kaffir. The aroma of kaffir lime leaves is unmistakable, strongly citrusy, but with an interesting sweet undertone. The aroma of the leaves fully develops only after crushing or heat treatment. The leaves have a peculiar shape, as if composed of two leaves that are connected by a tiny petiole.

In Thailand and Malaysia, the leaves are used in cooking to enhance the lemon flavor of dishes. The leaves are torn, gently mashed, and then used in soups or stews. It is a good idea to first crush the dried leaves in a mortar and pour a small amount of hot water over them, they are then just as tasty as fresh leaves. However, they can also be thrown into dishes and taken out after cooking.

Lime leaves can be used to replace the citrus peel more often mentioned in recipes. The aroma and taste are then more delicate, less aggressive and natural.

Lime leaves are usually treated similarly to bay leaves. They can be used to flavor, for example, chicken broth, stew or crush the leaves into delicate salads. Interesting is the use in borscht.

Baked fish can be prepared on a bed in a baking dish lined with lime leaves. After cooking, the leaves are usually removed from the dish in European cuisine. However, they can also be chopped and sprinkled on the finished dish.

Lime leaves are mostly grown in Southeast Asia, especially in Thailand, Malaysia, Indonesia, but also in Cambodia and Laos.