The hourglass-shaped kaffir lime leaves are used in Lao and Thai cuisine for dishes such as Red or Massaman Curry, Haw Moke Gai, Larp (Nom Tok or Spicy Beef), and many more. The leaves can be used fresh or dried, and can be stored frozen. I like it fresh, picked right off the tree.
It has been so long that I’ve seen one planted on the ground, and I didn’t recognize it at first when I saw the kaffir lime tree whilst visiting my uncle in Ubon Thailand. This one is at the local temple, a huge tree with lots of thorns.
They also bear fruits which I’ve not seen one in a pot yet. The rind of the kaffir lime is commonly used in Lao and Thai curry paste, adding an aromatic, and astringent flavor to the dish. The juice is generally regarded as too acidic to use in food preparation, but finds use as a cleanser for clothing and hair, mainly in Thailand.
The last 3 photos are from my Laos and Thailand trip.