Kaffir lime rinds are certainly thicker and bumpier than regular limes, but they offer a much more robust flavoring to dishes. It’s this aroma that makes them such a common ingredient in Thai cooking, especially in recipes that could use an
extra bit of zest.
While rinds might not sound like a fantastic ingredient to use on their own, cooks primarily use them for their juice—cutting into the rind and squeezing out the lime remnants for cooking.
Preparing Food with Kaffir Lime Rind
The sky’s the limit when it comes to kaffir lime rind’s cooking possibilities, but it’s at its best when added to Thai cuisine.
- Kaffir Lime Tarts: Simply combine sugar and kaffir lime zest into a food processor and pulse until the zest is minced and incorporated into the sugar. Cream the butter and mixture you just created, then start adding eggs. Add lime juice and water to the mixture, then pour the entire mixture into a saucepan and begin cooking over medium heat. Stir repeatedly until the dish begins to thicken, then save it in your refrigerator until you’re ready to consume it.
- Kaffir Lime Biscuits: Called combava in France, these kaffir lime biscuits involve using tiny bits of kaffir lime leaves alongside lime juice from the rind. Similarly to the tarts, you’re going to want to utilize a food processor when mixing together the sugar and butter. Thankfully, it doesn’t take long to create a nice even dough for this recipe.
- Panang Beef: This classic Thai dish gets a flavor infusion thanks to a sprinkle of lime zest from kaffir lime rinds. Add chilis, garlic, ginger, and shallots for a more rounded taste palate. Place them in a mortar with coriander root, lime peel, peppercorns, and lemongrass, pounding everything until it’s smooth.
Cultivation of Kaffir Limes
Like other similar tasting spices, kaffir limes are native to Bali, Cambodia, Malaysia, and Thailand. But kaffir lime doesn’t grow only in those regions. In modern times it is grown all over the world, in places like California, Florida, and Australia.
Kaffir lime trees are usually grown without issue because they are largely unbothered by pests. They are at their best when exposed to full sunlight and planted in moist portions of soil, with good draining. As long as the soil is able to dry out enough between waterings, the plant should grow in a healthy manner.
They should enjoy indoor temperatures of around 60 degrees Fahrenheit or higher—primarily during the winter months when they are at their most vulnerable.
They are best pruned in their youth to encourage branching and proliferation.
Where Does Burma Spice Source Their Kaffir Lime Rinds?
Burma Spice sources their lime rinds primarily from Thailand, where they are cultivated to perfection.
Although they can be grown in many places throughout the world, there’s something magical about the Thai soil. We’ve had great success with many of our spices from this region, discovering flavors we didn’t think were possible (in a good way).