Makrut Lime Leaves

Makrut lime leaves (also called kaffir lime leaves) are the dried, double-lobed leaves of the Citrus hystrix tree, used whole in Southeast Asian cooking for their distinct citrus aroma.

🌿 Flavor & Aroma

• Bright, sharp citrus scent
• Floral, slightly resinous undertones
• More intense than lime zest, less sour
• Aroma releases fully when torn or bruised

🍜 Where You'll Find It

• Thai and Lao dishes, including tom yum
• Cambodian curry paste (krueng)
• Vietnamese chicken dishes and steamed snails
• Indonesian soto ayam, often paired with Indonesian bay leaf
• Malaysian, Burmese, and South Indian cooking

🧂 How to Use It

• Tear or bruise leaves before adding to release oils
• Simmer in soups, curries, and broths; remove before serving or leave whole as a garnish
• Whole dried leaf; rehydrates well in liquid
• 1-2 leaves per serving is typical

Packaged in a 2-gram zip-lock pouch for freshness.