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Lime Leaves

post #1 of 10
11/1/00 at 10:02am
Thread Starter 
In Jean-Georges Vongerichten and Mark Bittman new cookbook: Simple to Spectacular published by Broadway Books One recipe calls for lime leaves. Are they the same as Kaffir lime leaves (some
people prefer not using the word Kaffir as being too derogatory), or would
they be from the Tahitian lime tree or does it matter. (Can you even cook
with a Tahitian lime leaf?) I suspect the former because it is a Thai -
influenced recipe.

------------------
Thanks,

Nicko
nicko@cheftalk.com
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post #2 of 10
11/1/00 at 12:15pm
In defense of mugwort, it can be a very useful medicinal herb. I have a tea a drink daily that has mugwort in it.

Sorry I don't know the lime leaf answer.
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post #3 of 10
11/1/00 at 3:17pm
Nicko,

Sorry I can't help you with the lime leaves. I would love to have your impressions about this new book. I quickly glance at it the other day and it seemed interesting. What are your thoughts about it?


Thanks


Sisi
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post #4 of 10
11/1/00 at 3:27pm
Nicko,
I have used about four different types of lime leaves. Kaffir is by far, my fav.. Some of the others do not have that floral scent that the kaffir has.
D.Lee
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post #5 of 10
11/1/00 at 6:55pm
Mugwort AKA felon herb and sailor's tobacco is used for a variety of purposes including promoting the appetite and stimulating digestion, it's in a lot of homeopathic remedies used for acid reflux and similar conditions, regulates menstruation, rheumatism, and the fresh juice helps stop the itching of poison ivy, oak and sumac (really works too!) It also can be used as a natural insect repellant,

Mugwort's name comes from German Muggiwurti meaning fly plant (so called because it repelled them). In the middle ages it was considered to be a potent magical herb heavy in protective properties; it was thought that if you had mugwort hanging over your door, it would keep away the devil. It also wards off the evil eye, and annoying people. It is rumored that John the Baptist had worn a girdle of mugwort "to help sustain him in the wilderness."

Sorry, I get excited about herbs. I think that discovering their properties has been fun and an experience I am enjoying immensley.

L.
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post #6 of 10
11/2/00 at 11:13am
Thread Starter 
Sisi,

There will be review up on ChefTalk shortly.

Nicko

P.S. Great so far.
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post #7 of 10
11/2/00 at 2:24pm
Since I live in California I never paid attention to the different types of lime leaves. Now I know, Thanks

[This message has been edited by Chef David Simpson (edited 11-02-2000).]
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post #8 of 10
11/6/00 at 8:45am
I am sure it must be the kaffir lime leaf that is meant, but it is strange that it is not specified. Sometimes Thai recipes say citrus leaves and they mean this lime leaf. It has a very specific strong medicinal/perfume/floral scent that you won't find in other lime leaves. If there are any Thai grocers in your area (I am lucky to have some) then you can get them either fresh or frozen. I have a friend who grows one in Northern Calif because she cooks so much Thai food. She gave me some that I keep in the freezer...they freeze well, I sure this is much better than dried.

[This message has been edited by nutcakes (edited 11-06-2000).]
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post #9 of 10
11/6/00 at 12:21pm
Definitely kaffir lime. Jean-Georges Vongerichten uses them exensively. They give a wonderful flavor to curries and braised dishes. The fresh leaves are available from Thai and Indonesian markets and freeze beautifully. They are worth buying in quantity when you find them.
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post #10 of 10
11/6/00 at 5:09pm
Why is the word kaffir derogatory? What does it mean?
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