Kaffir lime leaves come from the Kaffir lime tree, a lime tree native to Indonesia. The leaves are highly aromatic and are widely used in Asian cuisines, especially Thai. They are easily recognisable by their emerald-green, double leaf lobes, which makes them appear as if two leaves are joined together.Kaffir lime leaves may be used fresh or dried, depending on the recipe or usage. The leaves should be used whole when simmering in soups and curries, and may be shredded for use in fish cakes or similar dishes. The leaf is rarely eaten; the one exception is when it is shredded extremely finely, such as for Tod Mun (fried fish cake). Fresh, tender young leaves are the preferred choice for salads; do not use dried kaffir leaves in salads. Kaffir lime leaves are perfect for adding flavour to any Asian dish. They are highly aromatic and add their own elegant flavour to stir-fry, curry, salad and fish cake dishes. Top Tip: Flavour rice – When cooking your rice, especially Jasmine rice, throw in a few leaves. The flavour will infuse throughout the rice.