Gin Botanical: Kaffir Lime Leaves
I’ve got no reminiscence about Kaffir Limes, or its leaves.
However, I am coming down with some sort of flu-like thing – my nose isn’t congested yet but it’s on its way to my lungs and coffee isn’t tasting quite right. So, my sense of taste/smell is affected, but not completely absent. I toyed with the idea of delaying this until recovered, but that would mean having advent gin left after Christmas. This will not do.
Kaffir Lime Leaves: Facts
- Kaffir lime leaves and fruit are commonly used in various Eastern cuisines, typically Thai, Lao, Vietnamese and Cambodian. The rind of the fruit is commonly used in Thai green curry paste, and the leaves are used to add citrus fragrance to chicken dishes, among other things.
- 80% of the oil from kaffir lime leaves is Citronellal, which is an effective mosquito repellent and anti-fungal agent.
- Kaffir is a Muslim term used to describe non-Muslims (i.e., people of other faiths and atheists).
Kaffir Lime Leaves: Nose
On the nose, kaffir leaves offer a gentle version of citrus. It lacks the heat of citrus peels and has a floral note to it. There’s also a hint of a smooth vanilla.
Kaffir Lime Leaves: Taste
The attack is refreshing and has a slightly sweet vanilla element. This quickly develops into a slightly herbal-green lemoniness in mid-palate, reminiscent of lemon grass. The finish has a long, dry, astringent heat.
Image credit: Stone Soup on Flickr