Also known as kaffir lime, makrut lime leaves are a staple in Southeast Asian cuisine, characterized by a penetrating citrus flavor and bold, clarifying aroma with a slight floral accent. In fact, this ingredient is so exceptional that many chefs say if you can’t get your hands on makrut lime, it’s better to omit it rather than replace it with ordinary limes—the flavor simply can’t compare. Makrut lime leaves pair well with ginger, lemongrass, galangal, garlic and cilantro and will add a distinctive flavor and wonderful aroma to curry pastes, soups and marinades. Try simmering 3 or 4 leaves in Cambodian White Pepper Coconut-Curry Chicken (Amok) or Stir-Fried Black Pepper Chicken. Just be sure to either finely slice and mince them, or remove them from dishes before serving as you would bay leaves, since mature makrut lime leaves are rather tough.
Net Weight: 0.21 ounces
Ingredients: Whole makrut lime leaves
Place of Origin: California, US