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combava

The Combava leaf, also called Kaffir Lime Leaf or Lemon of Madagascar, is particularly appreciated in Southeast Asia, where it is used as flavor in currys, soups and marinades. It has a lemon and menthol flavor, with lemongrass and verbena notes. ... Read More Read Less

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
25 Cal
Lipids
0.5 G
Cholesterol
-1 Mg
Sodium
-1 Mg
Potassium
152 Mg
Carbohydrates
6 G
Protein
0.5 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
43 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
-1 Mg
Magnesium
11.5 Mg
Food fibers
-1 G
Calcium
23 Mg

FAQ

What are the varieties of the combava leaves ?
Combava leaves come from the Combava (Citrus Hystrix) shaft, also known as Lime Kaffir.
What are the benefits of combava leaves ?
Combavaa leaves are rich in antioxidants, vitamins C and A, and flavonoids, which are beneficial for cardiovascular health and the prevention of certain types of cancer. They also have antiseptic and anti-inflammatory properties.
How to cook the combava leaves ?
Combava leaves are often used in currys to add flavor and aroma. They are particularly good with seafood dishes. Combava leaves can be infused in hot water to make a scented and soothing herbal tea. Combava leaves can be chopped finely and added to marinades to add flavor and aroma to meat, seafood and vegetables.
How to choose the combava sheets ?
Opt for shiny and green leaves, without brown spots or signs of wilting. The combava leaf must be thick, fleshy and full of essential oils to release a powerful aroma. If possible, gently rub the sheet between your fingers to feel its perfume. The coolest leaves are those that are still attached to their stem, because it guarantees their freshness and quality.

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