Caloric content and chemical composition of kaffir leaves. Useful properties, harm and contraindications to their use. Recipes for drinks and dishes, interesting facts about the plant.
Contraindications and harm of limetta leaves
Like most exotic products that are not typical for our places, this is not recommended for children, those who are prone to food allergies, women in position.
The child's body is not able to cope with the digestion of this product. And its ability to increase the production of gastric juice can lead to a serious inflammatory process, up to and including bleeding.
Pregnancy is always a big lottery in terms of well-being. Reduced immunity and exacerbation of chronic diseases provokes an incorrect reaction to atypical food, a process opposite to sedation.
Well, with food allergies, perhaps, nothing needs to be explained. Here - either pan or disappeared. Just in case, it is better to gradually get acquainted with the culinary additive.
Lime leaves can also harm the following two groups of people:
- Teetotalers … This is due to the fact that there is a small amount of alcohol in the leaves.
- To ulcers … The ability to increase secretion can lead to exacerbation of ulcers, duodenitis, colitis, pancreatitis and other diseases.
How kaffir lime leaves are eaten
Asians, lime leaves are classified as spices. It is impossible to imagine the dishes of Cambodia, Vietnam, Burma, Bali, Java without this product. There they are used fresh, dried and frozen.
They have a citrus aroma, give the dishes freshness and light sourness. They are used as often as bay leaves in our area. They are added to dishes with meat and fish, soups and salads, side dishes, pastries, desserts. You can often find them in compotes, teas and other drinks.
Most often, kaffir lime leaves are finely cut and added to dishes as such. However, broths and compotes are boiled with whole leaves, which are then removed. Thanks to the tannins contained in the product, the leaves are stored for a long time - up to a month in the refrigerator. If you see that you do not have time to use them, you can dry or freeze them.
Lima leaf recipes
This product belongs to those that are perfectly combined with both exotic and familiar ingredients.
Be sure to try these recipes with lime leaves:
- Tom Yam … For classic Thai soup, boil 0.5 L of saturated chicken broth. Chicken breast works best for this. At the very end of cooking, add a tablespoon of fish sauce, finely chop 3-4 lemongrass sprigs, a few pink ginger petals, 1 seedless chili, 5 kaffir lime leaves. Cook all the ingredients of the broth for a couple of minutes, add 1 tablespoon of tomato paste, 50 g of mushrooms and cherry tomatoes, cut into quarters. Take 100 g of king prawns, cleanse, remove the intestines, send them to the broth. Put there also a finely chopped small onion with mushrooms and tomatoes, 2 tablespoons of tomato, 1 tablespoon of sugar and a pinch of salt. Stir well, let it simmer for a minute. Turn off the heat, then add half a lemon. Sprinkle with a pinch of chopped cilantro or coriander when serving. If the soup is spicy, add 100 ml of coconut milk.
- Fragrant chicken … For this recipe, any chicken parts, with a total weight of 1 kg, are suitable, which can be beaten off well. Salt and pepper them, rub with a mixture of finely chopped kaffir leaves, a pinch of marjoram and a handful of thyme. In order for the spices to envelop the meat better, brush it with 1 tablespoon of vegetable oil before applying. Leave the meat to marinate in the refrigerator overnight. Heat a frying pan with vegetable oil, lay out the chicken pieces, and put a press on top. Use a container with water for this, slightly smaller than the diameter of the pan. Grill over medium heat for 10 minutes, turn over, press on the other side. Serve with chopped herbs.
- Fish Pla Pao … Take a large fish, clean, gut and rinse well both outside and inside. Crush a couple of lemongrass sprigs and stuff the fish with them. Send kaffir lime leaves there. Preheat the grill pan. Mix 250 g of salt with 3 tablespoons of flour and 2 tablespoons of water. Grease the fish with this dough, fry for 15-20 minutes over medium heat on each side. Remove the salt crust from the fish before eating.
- Coconut rice … Rinse 1.5 cups of long grain rice in cold water. In vegetable oil, fry finely chopped 2 cloves of garlic, a couple of finely chopped limmette leaves and a 2 cm piece of ginger. Add rice, a pinch of salt, 1 teaspoon of sugar to them. Cook for a couple of minutes, stirring constantly. Pour 1 cup of coconut milk and 0.5 cups of water. Bring to a boil, cover, simmer for 15 minutes over low heat. Turn off the rice, but do not open the lid for another 5-10 minutes. Serve sprinkled with coconut.
- Vegetarian side dish … Choose 1kg of juicy and ripe pumpkin pulp. Cut into slices. Take a bunch of lima leaves, chop finely. In a deep, thick saucepan, heat 50 ml of vegetable oil. Throw in a few cloves of garlic. After a minute, take out the garlic and remove, you only needed its aroma. Throw pumpkin into boiling oil, cook for 5-7 minutes. Add a tablespoon of sugar to it, stirring vigorously, cook for 2 minutes. Add 50 ml of vegetable broth, a pinch of salt, 1 teaspoon of Provencal herbs, 2 tablespoons of soy sauce and limeta leaves. Stir well, cover, simmer for 5 minutes over low heat. Remove from heat, let it brew for 20-30 minutes, serve, sprinkle with sesame seeds.
- Citrus pie … You will need 300 g of coarse biscuits to prepare the base of this surprisingly fresh and tasty pie. Grind it in a blender until it is crumbled. Do this carefully so that no particulate matter remains. Add 80 g of melted butter, stir well. Send the crumb with butter to a split form, crushing it well, thus forming a base for a pie with high sides. Bake in an oven preheated to 180 ° C for 15 minutes. Remove from oven, cool well. Pour 300 ml of condensed milk into a bowl, add 3 yolks to them, mix well and send to a water bath. Steam until airy. While stirring well, pour in 180 ml of freshly squeezed lime juice and 3-4 leaves of finely chopped kaffir. Put the cream in the base and put it in the freezer for 3-4 hours. Remove 20-30 minutes before serving. Decorate each bite with a mint leaf.
Citrus leaves will be a great addition not only to dishes, but also to drinks. Try adding a couple of leaves to a traditional compote or tea - they will sparkle with a new aroma, acquire a very fresh citrus slightly sour note. It goes well with both cold refreshing and hot warming drinks.
Interesting facts about kaffir lime leaves
It is believed that this type of lime spread throughout Asia from India at the end of the 18th century. Locals appreciated its sour taste and made it the main acidifier in their dishes. In southeast Asia, it is actively used along with tamarind.
In addition, the leaves of this tree are an excellent cosmetic product. A decoction of several leaves will be a great natural alternative to a facial tonic that refreshes the skin, removes excess oil, removes blackheads and fights enlarged pores. Add finely chopped leaves to the scrub and you will double its effectiveness.
And if you leave a couple of leaves in the kitchen, the room will be filled with a wonderful aroma, this will help eliminate unpleasant odors and create a wonderful atmosphere of cheerfulness around you.
Watch a video about the leaves of kaffir lime:
In whatever form you come across kaffir leaves - fresh, dried or frozen, take it without hesitation. They belong to such grateful ingredients that you will find their application very quickly, and then make them a full-fledged member of your traditional gastronomic set.
