Makrut Lime Leaves  

These leaves impart a citrusy aroma that’s somewhere between lemon and lime. As such, they’re used in many cuisines across Southeast Asia to infuse that sweet-sour, floral tang. 

Similar to lemongrass, makrut lime leaves are generally too thick and fibrous to eat themselves unless they’re ground first. 

Whether whole or ground though, these leaves are a component in a variety of dishes, particularly stews, curries, and soups. There are also base ingredients — for example the Khmer krueng paste — in which makrut lime leaves are an important addition. You can also fry them in oil to create an oil that’s infused with floral, citrusy notes for future use. 

Whether fresh or dried, frozen or ground, makrut lime leaves add a bright note to so many dishes. You can find them whole in our produce department.