Kaffir lime and its leaves are used in many of our dishes. However they are not available in many markets these days, as the plant does not bear fruit until it is 8- 10 years old. Typically used for a sour note in Thai cooking, as dried leaves (like bay leaves in American spaghetti recipes) they are removed from the dish before serving.

For medicinal purposes kaffir lime is used to reduce phlegm and increase appetite. Another herb known to provide a sourness in Thai cuisine is tamarind. Grated zest of fresh lime can be used as a substitute for kaffir lime too.