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Lime Leaves, EACH
Most commonly, fresh, whole leaves are added to flavor dishes like curries and soups, similar to how Bay leaves are used. But they can also be sliced very thinly and added raw to salads and other fresh dishes.
Lime leaves impart a bright and pleasantly tangy taste that you'd expect from any citrus. But they also have a complex, herbal depth of flavor that simply doesn't compare to anything else.
You may have tasted them in traditional dishes from Thailand and other Southeast Asian countries, where they're often used with other herbs and spices like ginger, chiles, lemongrass, and Thai basil. These little leaves have the power to synergize all of these flavorful ingredients and harmonize dishes with many distinct flavors.
Most commonly, fresh, whole leaves are added to flavor dishes like curries and soups, similar to how Bay leaves are used. But they can also be sliced very thinly and added raw to salads and other fresh dishes. There are also dried leaves in whole or powdered forms. But as with many ingredients, fresh is usually best.
Before tossing whole leaves into dishes, use a sharp knife to remove the tough part of the center rib so that you can eat the whole leaf without chomping through that tough and stringy part of the plant. The powdered form is very fine, so it can be sprinkled in cooked or fresh dishes at any point during cooking. But use small amounts at a time and then taste your dish before adding more because the flavor can be quite potent.
Keep frozen leaves in the freezer. If you buy them fresh, store them in the fridge, and if you don't use them all within a few weeks, transfer them to the freezer. If your supply in the refrigerator starts to get yellow or brown spots, it's time to toss them.
Make your own spa-style hydration at home by adding a few kaffir lime leaves to a carafe of water and leaving chilling it in the refrigerator overnight. Top the carafe off as you go: you can drink the water for several days — until you the leaves start to brown.
Add a leaf to a gin & tonic, or add a few to a bottle of vodka or gin to make your own custom creations.