Makrut lime leaves
An intense citrus scent, somewhere between lime and bergamot: that's makrut lime leaves, still often sold as kaffir lime leaves. Without them, a green curry or a tom yum never quite tastes like Thailand.
What exactly is it?
The leaves of the makrut lime (Citrus hystrix), a small knobbly citrus fruit. They grow in pairs, like two leaves joined end to end. Fresh leaves can't be imported into the EU; dried ones keep most of their fragrance.
How to use it
- Whole in broths and curries: crush them in your hand first to release the oils.
- Very finely shredded over a panang curry just before serving.
- Pounded into curry pastes and marinades.
What can I use instead?
Lime zest gets you part of the way, without the same depth.
How do I store it?
Dried, in an airtight jar: 12 months. They also freeze well.
