Makrut lime leaves: the ultimate explainer guide
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Kaffir Lime Leaves is available all year round and can be stored for up to seven days between 2° and 7°C. Produced in a socially responsible way, Kaffir Lime Leaves meet the hygienic standards in the kitchen. You can use this product immediately, because it is grown in a clean and hygienic way. We source our vegetables and fruits from our own farm and resort Limeleaf eco-lodge, from neighbouring farms and from ethical growers, organic or at least pesticide free wherever possible. Limeleaf Kitchen grows its own coffee on our organic farm north of Chiang Mai. We opted for this because research had shown that the greatest environmental cost was not the packaging, but damaged packaging.
Whether used as an infusion, dried, or in pieces, kaffir lime leaves bring freshness and zest to your dishes. Frozen lime leaves can be used right away or briefly rinsed under hot water to thaw and bring out the fragrance. Dried leaves should be crushed or ground before adding to a recipe, or they can be rehydrated.
The product can also be used as an infusion for both alcoholic and non-alcoholic drinks. In terms of flavour, lime leaves have a very distinctive citrusy taste, not necessarily limey, and not quite lemony. If you do any Thai cooking, there’s really no replacement, and even if you’re using a commercial green curry paste, adding a lime leaf or two to the pan can really boost the authenticity of the flavour.
If you do need to substitute kaffir lime leaves, the best option would be to use a combination of lime and lemon zest. Kaffir lime leaves are extensively used in Asian cuisine to flavor rice dishes, stir-fried meats, or seafood. They work wonders when accompanied by a curry sauce, jasmine rice, spicy soup, or Thai chicken noodle soup. Characterized by the unique figure-eight shape of it’s double leaf, this ingredient is also identified by it’s distinct and explosive bright, floral and citrusy aroma.
It was called "thorny lemon tree" by the botanist Augustin de Candolle or "combava lemon tree from the Moluccas" according to Pierre Poivre. It is also known as "Kaffir lime" in the south of the Indian Ocean and, to make things a little more complicated, as "Makrut" in Thailand. Shiny on one side and dull on the other, they're a "double leaf" (two leaves on either side of the stem) with an hourglass shape. Lime leaves impart a bright and pleasantly tangy taste that you'd expect from any citrus. But they also have a complex, herbal depth of flavor that simply doesn't compare to anything else. This is an essential ingredient to make Tom Yum soup, Tom Kha soup, and many other Thai, Laos, Cambodia, and Malaysian dishes.
But use small amounts at a time and then taste your dish before adding more because the flavor can be quite potent. Some markets sell fresh, whole leaves in the produce section (either by the pound or in plastic baggies). You won't notice much of a difference in quality or flavor between the two, so don't hesitate to buy them frozen. If you can't find these options, look for dried lime leaf asian bistro casper wy leaves or canisters of powder.
In Thailand, the makrut limes are not consumed but are used mainly in producing household cleaning products. The leaves, however, are very aromatic and can be eaten if very thinly sliced or cooked. They are hourglass-shaped "double" leaves, meaning there are two leaves at the end of each stem. Most commonly, fresh, whole lime leaves are added to flavor dishes like curries and soups, similar to how bay leaves are used.
They are most recognised for imparting a citrusy flavour to Tom Yum soup. In Cambodian cuisine, kaffir lime leaves are used to create kroeung, numerous spice/herb pastes that are the foundation of Khmer dishes. Vietnamese cuisine uses kaffir lime leaves to add fragrance to chicken dishes and reduce pungency when cooking snails.
Makrut lime leaves can be purchased fresh, frozen, or dried from Thai or Vietnamese food stores (some Chinese food stores carry them too). In Asian food stores, the leaves will be in the fresh produce section alongside the other herbs, in the freezer section, or with the dried herbs. A few of the larger regular supermarket chains in the U.S. and Canada are starting to sell lime leaves as well. The powdered form is very fine, so it can be sprinkled in cooked or fresh dishes at any point during cooking.
Whether used as an infusion, dried, or in pieces, kaffir lime leaves bring freshness and zest to your dishes. Frozen lime leaves can be used right away or briefly rinsed under hot water to thaw and bring out the fragrance. Dried leaves should be crushed or ground before adding to a recipe, or they can be rehydrated.
The product can also be used as an infusion for both alcoholic and non-alcoholic drinks. In terms of flavour, lime leaves have a very distinctive citrusy taste, not necessarily limey, and not quite lemony. If you do any Thai cooking, there’s really no replacement, and even if you’re using a commercial green curry paste, adding a lime leaf or two to the pan can really boost the authenticity of the flavour.
If you do need to substitute kaffir lime leaves, the best option would be to use a combination of lime and lemon zest. Kaffir lime leaves are extensively used in Asian cuisine to flavor rice dishes, stir-fried meats, or seafood. They work wonders when accompanied by a curry sauce, jasmine rice, spicy soup, or Thai chicken noodle soup. Characterized by the unique figure-eight shape of it’s double leaf, this ingredient is also identified by it’s distinct and explosive bright, floral and citrusy aroma.
It was called "thorny lemon tree" by the botanist Augustin de Candolle or "combava lemon tree from the Moluccas" according to Pierre Poivre. It is also known as "Kaffir lime" in the south of the Indian Ocean and, to make things a little more complicated, as "Makrut" in Thailand. Shiny on one side and dull on the other, they're a "double leaf" (two leaves on either side of the stem) with an hourglass shape. Lime leaves impart a bright and pleasantly tangy taste that you'd expect from any citrus. But they also have a complex, herbal depth of flavor that simply doesn't compare to anything else. This is an essential ingredient to make Tom Yum soup, Tom Kha soup, and many other Thai, Laos, Cambodia, and Malaysian dishes.
But use small amounts at a time and then taste your dish before adding more because the flavor can be quite potent. Some markets sell fresh, whole leaves in the produce section (either by the pound or in plastic baggies). You won't notice much of a difference in quality or flavor between the two, so don't hesitate to buy them frozen. If you can't find these options, look for dried lime leaf asian bistro casper wy leaves or canisters of powder.
In Thailand, the makrut limes are not consumed but are used mainly in producing household cleaning products. The leaves, however, are very aromatic and can be eaten if very thinly sliced or cooked. They are hourglass-shaped "double" leaves, meaning there are two leaves at the end of each stem. Most commonly, fresh, whole lime leaves are added to flavor dishes like curries and soups, similar to how bay leaves are used.
They are most recognised for imparting a citrusy flavour to Tom Yum soup. In Cambodian cuisine, kaffir lime leaves are used to create kroeung, numerous spice/herb pastes that are the foundation of Khmer dishes. Vietnamese cuisine uses kaffir lime leaves to add fragrance to chicken dishes and reduce pungency when cooking snails.
Makrut lime leaves can be purchased fresh, frozen, or dried from Thai or Vietnamese food stores (some Chinese food stores carry them too). In Asian food stores, the leaves will be in the fresh produce section alongside the other herbs, in the freezer section, or with the dried herbs. A few of the larger regular supermarket chains in the U.S. and Canada are starting to sell lime leaves as well. The powdered form is very fine, so it can be sprinkled in cooked or fresh dishes at any point during cooking.
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