Q&A for How to Use Kaffir Lime Leaves

Yes, you can. Try boiling them in a pot of water over an open flame, with sea salt and coffee extract.

You can use 1/2 of a small bay leaf, 1/4 tsp. of lime zest, or 1/8 tsp. of fresh lemon thyme.

Whitening underarms and reducing body odour, solving dandruff problems...it's generally good for the scalp as well.

Yes they can. They are good for coughs and headaches.

Usually the aromatics are added towards the end of your cooking. The fragrance and flavor extract will be more intense that way. Adding them in the beginning won't make your cooking "bitter," but it will make it less flavorful.

The most inexpensive way is sun drying. You can use a tray or any clean, flat surface. Place it under the heat of the sun. For easy collection, dry the leaves on the stem and just remove or cut off after drying.

I would recommend that anytime you put something in a dish that you intend to take out later that you first cut a square of cheesecloth, put the item in the middle, and then tie the ends together in a bundle using twine or something undyed and food-safe. You should rinse the cheesecloth first to remove any loose fibers.

You can only use the zest rather than the inside pulp as it's very "dry" fruit. The zest just takes your dishes to the next level.