Can you use kaffir limes in gin and tonic?

Break Kaffir Lime leaves into a glass with gin and ice. Add 2 pinches of salt and lime juice. Stir and top with tonic or sodawater.

What can you do with kaffir lime leaves?

When cooking with kaffir leaves, it’s best to think of them as a kind of aromatic bay leaf — most commonly used to infuse curries, soups, stir fries or stocks. Cooks ‘bruise’ or crush fresh leaves in their hands to help release their aromas before adding them to a dish.

What do you do with Makrut limes?

Here are some common ways to cook makrut lime.

Fermenting and preserving: Makrut limes are perfect for preserving and pickling.
Baking: Add perfumey, citrusy sour taste to pastries, cakes, creams and pies.
Confection: Makrut lime adds bright, flavorful acidity to candies, jams, jellies and sweets.

What can you do with kaffir limes?

When using dried leaves, the heat and moisture of cooking helps them release their flavour. Aside from soups and broths, kaffir lime leaves can also be used to infuse anything from a pickling juice to a salt cure or sugar syrup.

Is kaffir lime same as makrut lime?

Makrut lime is the common name widely used throughout Asia, including Thailand, where it is a common (and delicious) cooking ingredient. However, makrut lime is more often called Kaffir lime in the USA, Europe, Australia and New Zealand.

What do you use kaffir limes for?

Kaffir lime leaves are an aromatic Asian leaf most often used in Thai, Indonesian and Cambodian recipes. They have a spiced-citrus flavour which is a lot lighter and zestier than a bay leaf or curry leaf. Perfect for lifting a coconut-based broth or fragrant fish curry.

What can I use kaffir limes for?

Is Bergamot and kaffir lime the same?

The main difference between bergamot and kaffir lime is that bergamot is the size of an orange and has a yellow or green color similar to a lime, while kaffir lime is green in color, round in shape, and has a thick rind that is knobby and wrinkled.