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Makrut lime leaves, also known as kaffir lime leaves, are an integral part of Thai cuisine. It's a common ingredient that Thai people have in our kitchens, and is crucial in many famous Thai dishes such as tom yum goong, tom kha gai and panang curry. It's also my favourite Thai herb!
For soups or curries: Tear the leaves in half and remove the stems. Let them simmer to release their citrus aroma. (Example dishes: lemongrass soup, eggplant green curry) For curry pastes: Use the zest of kaffir lime in traditional Thai curry pastes. Pound it with lemongrass, galangal, and dried chilies using a mortar and pestle.
Citrus hystrix, called the kaffir lime, Thai lime [4] or makrut lime, [5] (US: / ˈ m æ k r ə t /, UK: / m ə k ˈ r uː t /) [6] is a citrus fruit native to tropical Southeast Asia. [ 7 ] [ 8 ] Its fruit and leaves are used in Southeast Asian cuisine , and its essential oil is used in perfumery. [ 9 ]
Kaffir lime leaves have a unique taste that can really stand out in dishes. They give off a bright, citrusy flavor that’s not quite like regular lime but still packs a punch. When you bite into a piece, it can be a little bitter but mostly refreshing, kind of like the zest of a lime but deeper.
To use Kaffir lime leaves, you can add whole leaves, either dried or fresh, to Asian soups, curries, and rice dishes while they're simmering to impart a distinct flavor. Shred the dried leaves before adding them to fish cakes and be sure to use fresh, tender leaves for salads.
Kaffir lime leaves are the leaves from the kaffir lime plant (Citrus hystrix), otherwise known as the makrut or leech lime. The plant produces a small wrinkly lime and aromatic leaves. These leaves are used extensively in Thai, Indonesian, and other South East Asian cooking to give a lemony aroma and taste. See also: What.
Makrut lime leaves (also known as kaffir lime leaves) are an aromatic Asian leaf most often used in Thai, Indonesian and Cambodian recipes. They have a spiced-citrus flavour which is a lot lighter and zestier than a bay leaf or curry leaf.
Kaffir lime leaves, scientifically known as Citrus hystrix, are a highly aromatic and distinctive ingredient commonly used in traditional Asian cooking across a variety of cuisines. These leaves are an integral part of many dishes and are prized for their unique citrusy and floral flavor profile.
A collection of kaffir lime leaf recipes (also known as makrut lime leaf or limau purut in Singapore) as well as tips on how to choose, store, grow and cook with this essential South East Asian herb. Prawns are healthy, delicious and quick to cook, making this a perfect dish for summer.
But it’s those makrut lime leaves (also known as kaffir lime leaves), with their intense fragrance, that lend themselves perfectly in Thai cuisine and many southeast Asian dishes. Here’s everything you need to know about this famous ingredient.