The kaffir lime tree is grown for its distinctive double leaves rather than its fruit. Kaffir lime leaves are quite different in scent and flavour from ordinary lime leaves. They are used in Asian cooking to give a heady citrus freshness to curries and sambals, laksas and other soups and fish and chicken dishes, especially those made with coconut cream. They are rather tough so they are shredded very finely before serving. To shred, first tear the leaves away on both sides from the central spine, discard the spine, stack two or three leaves together and cut into the finest possible strips. To Store: The leaves will keep for a week or so in a plastic bag in the fridge, or they can be frozen in the bag, which helps retain their flavour, and used straight from the freezer.
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