These little leaves are mainly used in Asian cooking, particularly Indonesian, Thai and Malaysian cuisines.

They are nearly always a double leaf joined at the tip with a green shiny surface.

They add a zesty flavour when added to such things as stir fries, soups (most commonly known is Tom Yum), curries such as red and green thai curries, salads or add some sliced leaves to steamed rice for some extra flavour.  I recently made a raw noodle salad with kaffir lime leaves sliced very finely and it added a lovely zesty flavour.

Nutritionally they don’t contain a lot as you would have eat quite an amount of them to really get much, but they do contain small amounts of protein, carbohydrate, a high level of sodium and good levels of betacarotene.

If you haven’t cooked with them before, why not give them a try, they usually are available all year round and they do freeze well if you don’t need to use them all at once.