Makrut lime

A somewhat bitter member of the citrus family, these limes are pear-shaped, with bumpy-textured, bright yellow to green skin. The acidic juice is used in Asian cuisine, but the leaves, fresh or dried, are considered even more important, especially in Thai cooking. The leaves have a distinctive shape—something like two leaves joined at their broad ends or a figure eight. Makrut limes are cultivated in Hawaii and all over Southeast Asia. At one time known as Kaffir limes, Makrut limes are still sold under this name (both the limes and the leaves) in many Asian markets in the United States.