Thai and other Asian cuisines often require fresh ingredients that are hard or impossible to grow in other regions of the world. Frozen products are not always available, and many food lovers resort to dried products that lack the aroma of the original.
Motivated by this need, we came up with the concept of cooking with essential oils. Our first challenge was to produce kaffir lime leaf oil and adjust it for cooking purposes.
Fresh kaffir lime leaves
Kaffir Lime leaves play an essential part in some of the most famous Thai dishes, like Tom Yam (spicy sour soup), green curry, Paneng curry (red curry with peanuts), Jungle curry, Tom Kaa (coconut milk and galangal soup), Tod Man Pla (fried fish cakes), Hor Mok (steamed curry) and many more. It can also be used (in non-Thai dishes) for deserts, pastries and stews.
Kaffir lime oil bottle
The essential oil retains all the goodness of the leaf, which in most Thai recipes is not meant to be eaten, and is only used for its aroma.
Read before cooking: how to use and store kaffir lime leaf oil
Read a review of our oil by Thai food blogger She Simmers
See recipes adjusted for using oil instead of fresh leaves
You’re welcome to contact us if you have any questions or suggestions. Other types of essential oils can be made by request.
I use Kaffir lime leaves a lot (Yum Talay, Tom Yam Kung, etc.). I cook a lot of Thai food even though I’m Filipino
. Since we live in Nebraska, most often than not, our Asian grocery stores here ran out of fresh Kaffir lime leaves. When they become available, I try to buy as much as I can and freeze them. I would love to try cooking with this essential oil.
Thank you for this give away!
Marlene Jackson