Makrut Lime Leaves
Approximately 1 lb.
Fresh Makrut lime leaves (aka wild lime leaves, kieffer lime leaves, limau purut leaves, Kaffir lime leaves) are distinctly hour-glass shaped “double” leaves that are very aromatic with a lemongrass/lime-esque flavor. They are most commonly used in Southeast Asian cooking. They offer stronger flavor than dried kaffir lime leaves.
Makrut lime leaves should be stored in a zip-top bag in your refrigerator.
For long term storage of Makrut lime leaves, freeze them separated on a chilled baking sheet and then transfer them to a zip-top plastic bag in your freezer. Their appearance will suffer, but their flavor should be maintained.
Several days fresh, several months frozen.
RECIPES & TIPS
Makrut lime leaves are very tough, like bay leaves, and are usually taken out after a dish has finished cooking, unless it then blended or pureed before serving. That said, they can be very finely slivered for consumption in a salad or as a garnish.
They are used in soups, stir fries, and curries, paring well with seafood, coconut milk, ginger, galangal root, lemongrass, pork, cardamom, lime juice, basil & Thai basil, chicken, crab and chili peppers.
Often recipes calling for Makrut lime leaves count each half of the hourglass shape as a separate leaf.