The leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in Thai cuisine (for dishes such as tom yum). The leaves are used in Vietnamese cuisine to add fragrance to chicken dishes and to decrease the pungent odor when steaming snails.
The rind (peel) is commonly used in Thai curry paste, adding an aromatic, astringent flavor. The zest of the fruit, referred to as combava, is used in creole cuisine to impart flavor in infused rums and rougails in Martinique, Réunion, and Madagascar.