Ive ruined many dishes using fragrant spices and herbs (Saffron, Star Anise, Kaffir lime leaves, for example) due to how aromatic and powerful they are. Being used to bay leaves, I often thought other fragrant leaves, dried or fresh wouldn’t have such a wallop like Kaffir or Saffron did.
So, here I am wondering how to properly use the lime leaves and what dishes they would be best used in without being overpowering.
This post is largely inspired by a previous post of “Can someone explain Bay Leaves” So, I’ll ask the same question: ” What do they add flavor wise and what overall role do they play ? “