Eight aromatic double leaves from Pigface Farm, Mororo. Chemical-free, grown with care. The secret to a proper Thai curry.
Kaffir lime leaves have a fragrance unlike anything else - intensely citrusy, floral, almost perfumed. They're the ingredient that makes a green curry taste like a green curry, a laksa taste like a laksa.
Peta grows these at Pigface Farm in Mororo using regenerative, chemical-free practices. Eight leaves is the perfect amount for a curry for four, a big pot of soup, or a batch of rice that will make everyone ask what you did differently.
How to use: Tear or slice very finely and add to curries, soups, stir-fries and fried rice. Bruise and steep in coconut milk before making curry. Use in marinades for chicken, prawns and tofu. Slice into the finest possible ribbons (chiffonade) and use raw in salads and slaws for an incredible citrus hit.
How to store: Refrigerate in a sealed bag for up to 2 weeks. Freeze in a zip-lock bag for up to 6 months - use straight from frozen. They freeze exceptionally well.
