Made from the juice and the zest of kaffir limes it has the distinct zingy Cello style and the flavour is far superior to the leaves which are normally used in Thai cooking.

Almost an addictive flavour to some, it is also used to make cocktails, for cool drinks and between courses with (menu) de gustation meals. It makes a lovely sponge cake and is fascinating in food preparation and as a salad dressing.

Think outside of the square with all strong citrus wines. Chefs have a ball with them.