Lime leaves, Asian

These glossy, forest-green leaves (previously known as kaff ir lime leaves) are wonderfully aromatic. They are also known by their Thai name, makrut. Crumble them before adding them to coconut milk dishes, soups and braises for a citrusy, floral undertone. The double-barrel leaves are unmistakable and are best when fresh or frozen. Don’t buy them dried if you can help it, as they lack aroma and flavor. Asian lime leaves keep for 10 days in the refrigerator and up to 6 months in a zip-top bag in the freezer. If you can’t find them, try substituting lime zest, lemon thyme, lemon verbena or lemon myrtle.