Makrut Lime Leaf

What Is Makrut Lime Leaf?

Makrut lime leaves (Citrus hystrix) are the distinctive 8-shaped, dark green, highly aromatic leaves of a citrus species also known as makrut lime.

They are widely used in Thai, Indonesian, Malaysian, and Cambodian cuisines; their intense citrus aroma adds a pronounced freshness to curries, soups, and sauces.

Makrut Lime Leaf Nutrition

Reliable public nutrition data for makrut lime leaves that can be cross-checked to this encyclopedia’s standard could not be found, so this section is intentionally left without values. The product is little known and imported in Türkiye; the amount used (1 to 2 leaves) also does not make a measurable contribution to daily nutrition.

What Are the Benefits of Makrut Lime Leaf?

Makrut lime leaves are traditionally used in Southeast Asian medicine for a refreshing effect and to support digestion; these traditional uses have not become definitive health recommendations.

This information is general; makrut lime leaf is a plant and does not replace medical treatment.

How to Choose Makrut Lime Leaves

Fresh makrut lime leaves should be dark, glossy green, and firm; yellowed leaves or those with dry edges are stale.

• The leaf surface should be glossy and dark green; faded color means the leaves have lost freshness.
• A strong citrus scent when rubbed is a sign of freshness.
• The leaves should be flexible, not brittle.

How to Store Makrut Lime Leaves

They stay fresh for about 2 weeks in a bag in the refrigerator; they can be stored in the freezer for months and used directly from frozen.

Using Makrut Lime Leaves in the Kitchen

Makrut lime leaves can be cut into thin strips and sprinkled over salads and soups, or steeped whole in curries and stocks, then removed at the end of cooking.

Using Makrut Lime Leaves in Green Curry

Add whole makrut lime leaves to Thai green curry made with coconut milk, green curry paste, and chicken to give it their characteristic citrus aroma.

Makrut Lime Leaves in Tom Yum Soup

Added to the broth with lemongrass and galangal, makrut lime leaves are one of the key ingredients in tom yum soup’s signature aroma.

Which Recipes Use Makrut Lime Leaves?

They are used in tom yum soup, Thai green and red curry, steamed fish, and some salad recipes.

Frequently Asked Questions

Are makrut lime leaves the same as lemon leaves?

No. Kaffir lime (Citrus hystrix), also called makrut lime, is a different citrus species, and its leaves have a distinctive 8 shape and a much more intense aroma.

How do you use makrut lime leaves?

Remove the central vein and cut the leaves into paper-thin strips to add to salads and soups, or steep them whole in curries and soups and remove them at the end of cooking.

Which cuisines use makrut lime leaves?

They are widely used above all in Thai cuisine, as well as in Indonesian, Malaysian, and Cambodian cuisines; they give signature aromas to dishes such as tom yum and green curry.

What can you use instead of makrut lime leaves?

There is no exact equivalent; a combination of grated lemon zest and a small amount of lemongrass can provide a somewhat similar freshness.

How should makrut lime leaves be stored?

They stay fresh for about 2 weeks in a bag in the refrigerator; they can be stored in the freezer for months and used directly from frozen.