Makrut Lime Leaves and Fruit

Makrut (sometimes called kaffir) lime leaves, rind, and juice are all used in Southeast Asian cooking. Makrut lime (Citrus hystix) is closely related to our common lime (Citrus aurantifolia), but the flavor of makrut lime is more subtle and more lemony. Makrut lime leaves are simmered whole in Southeast Asian sauces and stews in much the same way as bay leaves enter into their Western equivalents.

Makrut lime rind, sold frozen in Asian markets, is usually ground to a paste as a component of Thai curries and makrut lime juice (difficult to find) is used to provide acidity. The zest of the common lime (blanched and julienned or chopped) can be used as a substitute for makrut lime leaves and rind, and regular lime juice can be used to provide acidic tang. Makrut leaves are sold fresh or frozen in Asian markets. Both the leaves and rind will keep frozen for several months.