Lime Leaf

Lime leaves are nothing to do with the native lime trees in this country. They come from the thorny Kaffir shrub which is native to south east Asia. The leaves are dark green and shiny, appearing to have a 'waist'. The waist is actually the divide between the flattened stalk and the proper leaf.
A fresh lime leaf has a much stronger flavour than dried, and is harder to get hold of. You can cook with the whole leaf and stalk but some recommend that you just tear the end leaf away from the midrib and discard the rest. Where the leaf is used whole or in large pieces it is usually removed before serving the dish. Other recipes call for it to be added very finely chopped. Along with lemon grass, lime leaves are an essential part of Thai cuisine with an unmistakeable, refreshing lemony taste.