DRIED LIME LEAF
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- When using dried makrut lime leaves, use twice as many to compensate for the loss of flavour in the drying. Rehydrate them first in warm water before using, or grind them up with a mortar and pestle. Dried leaves can be ground to a powder, and then used as you would a spice
- The lime leaf is often used as a seasoning to provide a fresh citrus overtone in a variety of food dishes especially in Cambodian, Indonesian and Thai cooking for soups and curries. The leaves are also used to produce beverages such as tea and wine.
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