Kaffir lime leaves, also called makrut lime leaves, are glossy double-lobed leaves with a strong floral citrus aroma. They perfume Thai soups and curries.
- Botanical name
- Citrus hystrix
- Family
- Rutaceae (citrus family)
- Part used
- Leaves (and sometimes zest)
- Flavor
- Intensely citrusy and floral
- Also called
- Makrut lime leaves
History
The makrut lime tree has long been grown in Southeast Asia. Its leaves became essential to Thai, Lao, Khmer and Indonesian cooking. Many cooks now use “makrut” because the older name is considered offensive in some places.
Where it comes from
Southeast Asia, including Thailand, Laos, Cambodia and Indonesia.
Where it is used most
Thai green curry, tom yum soup, curry pastes and fish cakes, and Indonesian and Cambodian dishes.
Varieties and types
The leaves come fresh, frozen or dried. Fresh or frozen have the best flavor.
Flavor and how to use it
Tear or bruise the leaves and simmer them in curries and soups; remove before eating, as they are tough. For garnish, slice very thinly.
Buying, storing and substitutes
Freeze fresh leaves in a bag for months. Lime zest can be used as a weaker substitute.
Recipes that use it
Photo credit: Eva Bronzini on Pexels.