How do I properly use Kaffir Lime Leaves? : AskCulinary

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 ? “

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