Kaffir lime leaves, native to Southeast Asia are commonly used in Thai, Indonesian, Malaysian, and Lao cuisine. The leaves grow on Kaffir lime trees, which are short, thorny bushes that produce wrinkled, mostly inedible limes. The leaves are commonly steamed, boiled or cooked with other foods and impart an exceptional flavor. When fresh, the leaf is shiny in appearance and is filled with fragrant essential oils.
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