Makrut lime leaves are the fragrant leaves of the Makrut lime tree, which are a staple in Southeast Asian cuisine, especially Thai cooking. They have a strong, aromatic citrus flavor and are used to infuse soups, curries, and stir-fries, similar to how bay leaves are used in the West. The leaves are typically added whole and removed before serving, or can be thinly sliced into dishes.
Characteristics and appearance
Unique shape: Makrut lime leaves are easily identifiable by their "double-leaf" structure, where two leaf-shaped lobes are joined end-to-end on either side of a single stem, forming an hourglass or figure-eight shape.
Appearance: They are thick, glossy, and emerald-green on top, with a matte pale green underside.
Flavor profile: They offer a bright, potent citrus scent and a distinct flavor that is a complex mix of lime and other citrus notes, with a fresh, peppery quality.
How to use them
Infusing dishes: Add the whole leaves to dishes like curries, soups, and stocks to impart their flavor. They should typically be removed before eating.
Bruising: To release more of their aroma, gently bruise or crush the fresh leaves in your hands before adding them to the dish.
Slicing: For a different texture and more intense flavor, you can also slice them very finely or pound them into a pulp to add to spice pastes or other ingredients.
Dried leaves: Dried leaves are also available. You can use more of them than fresh leaves, as their flavor is not as strong.
Where to find them
Asian supermarkets: You can find fresh leaves in the produce section.
Spice aisle: Dried versions are often available in the spice aisle of mainstream grocery stores.
Online retailers: Fresh and dried leaves can also be purchased online.
Type
Seasoning
Browse More
A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / Q / R / S / T / U / V / W / X / Y / Z
