Intense citrus aroma, typical of Southeast Asian cuisine.

The kaffir lime tree is native to Southeast Asia, different from the one that produces the lime we're used to. The leaves are used extensively in the cuisine of Thailand, Cambodia, and Laos, as well as Mauritius and Reunion Island. The dried zest is generally used rehydrated, in spice pastes such as red curry or green curry. It can also be ground and added, in small quantities, to broth, poultry, fish, or seafood dishes. It's a spice that pairs wonderfully with ginger, lemongrass, and galangal.