1 lb Lime Leaf aka "Kaffir Lime Leaf", "Green Lemon Leaf", "Fei-Zhou-Qing-Ning-Ye", "Qing-Ning-Meng-Ye", "非洲青柠叶", "青柠檬叶", "非洲青檸葉", "青檸檬葉" A lime leaf is a small to large oblong-shaped leaf, pale green to dark green in color. Larger leaves are a darker green. Lime leaf is generally shiny on one side and dull on the other. Lime leaf is not from the regular lime plant sold in the market. It is part of the makrut lime plant, where the lime has bumpy skin that resembles a walnut. Lime leaves are super fresh, intensely aromatic, and citrusy. The fragrance reminds you of Tom Yum Goong, a sour signature Thai cuisine. Lime leaf is heavily used in Cambodian, Indonesian, and Thai cuisines for soups and curries. Handling Tip Selection Lime leaf has a uniform green color with no signs of wilting and blemishes. Storage Lime leaf should be stored at 38°F - 42°F (3°C - 6°C) with a relative humidity of ninety-five percent and no mist. The typical shelf life is five to seven days. Lime leaf is sensitive to ethylene, a naturally occurring gas that regulates ripening. Lime leaves should not be stored with high ethylene-producing products to extend shelf life and avoid leaf yellowing. Lime leaf produces a low level of ethylene. Lime leaf is not sensitive to chilling injury and should be stored as cold as possible without freezing.
