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Jul 27, 2008 08:22 AM

kafir lime leaves

does anyone happen to know where i can get some in the city or reasonably nearby? i've tried hong kong market already and no dice. they are a staple for much of my cooking. at my old place i would buy them frozen in a zip lock. i would even be exited about buying my own little tree.

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  1. I pick mine off of the tree in my backyard. Try Double M feed/garden store in Harahan; they usually have a nice variety of citrus trees, though they're usually available in the late fall/winter, as prime planting time is late February.

    1. Specifically in NOLA, I can't be of much help. However, elsewhere, I head to an Indonesian, or Thai market first, then to an Indian market next. Being a fan, I usually stake these guys out (Whole Foods, also comes to mind), and pick them up, when we need them. Vietnamese markets *might* be of some use, as they are everywhere.

      Looking at HC's post, maybe sharing a bottle of nice Bdx, will yield some fresh Kafir lime leaves for you...

      Good luck,


      2 Replies
      1. re: Bill Hunt

        I noticed them @ Whole Foods several weeks ago, but unkown if they are consistently stocked. They were hanging up with the other prepacked fresh herbs.

        1. re: TxAgEMTP92

          I swear I've seen them for sale at International Market on Barron in Metairie (off of Cleary). But I don't go there regularly, so I don't know if kaffir lime leaf is a regular item or not. The produce/fresh section is relatively small, so I'd imagine it varies quite a bit according to season.

      2. I saw them at Whole Foods on Veterans at Severn yesterday hanging by the front door in the produce section with the other small clear boxes of fresh herbs.

        What do you do with Kafir Lime Leaves?

        3 Replies
        1. re: briox

          They have a distinctive flavor and are used in Thai and Indian dishes (probably some other cuisines as well) slice them razor thin and add to great dishes such as this one, Thai Basil Chicken, and they keep in the freezer very nicely:

          1. re: Val

            I last used the leaves in a vietnamese corn & shitake mushroom soup.

            1. re: Val

              While I've had them in Thai and Indian cuisine, I usually use them in soups, kinda' like a bay leaf (or two, or three), in gumbo. I love the smell, and the flavors, that they impart.