Uses of Kaffir lime and leaves

  1. Multi-Edible-Phyto-Greens Juicing:  This is often unheard of outside of the greens-juicing community. The cholorophyll in the leaves has bountiful amounts of anti-microbial and anti-fungal agents.  Add one large piece of leave or a half-section in a multi-green juicing experience.  It is a surefire way to break the 'lack lustre' or monotony of greens juices.

  2. Culinary: The aromatic leaves are a must-have condiment herb in certain cuisines in Indo-China/South-East Asia, and the most famous of which is Tomyam (Tom Yam, Tom Yum) soup, a Thai delicacy and listed as one of the World's 50 Most Delicious Foods.  It is also used to flavor curries, fish cakes, omelettes, marinades, and sauces. It is often used fresh rather than in the dried form.  This leave is often one of the 'famous four close partners' in flavorful Indo-Chinese cooking: ginger, galangal (lengkuas), turmeric, and lemon grass.

  3. Therapeutic baths:  It is part of a range of herbs used in herbal baths, steam baths, and health spas, especially in Indo-China.  

  4. Others: In South-East Asia, this plant can be seen grown in some compounds of homes. You can crush some fresh kaffir lime leaves in your hands to remove 'unwanted' odours from your hands; or use shredded fresh kaffir lime leaves as frangrance potpourri. The older generations of ethnic Chinese origins believe the leaves and the fruit are one of the 'anti-dotes' or 'repellants' of malicious spirits.  It is also an ingredient in some 'magic' potions.  

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