Fruits Makrut

Read Between the Thai Limes

If you've ever wondered how Thai cuisine gets its distinctly bright flavour, the answer is lime leaves. But they're not just any lime leaves - these come from the makrut lime, a citrus tree native to Thailand. These flavour-packed leaves are popular in Thai, Cambodian, Balinese and Malaysian cooking.They impart a bright and tangy taste with a complex, herbal depth of flavour. Fresh, whole leaves are commontly use to flavour dishes like curries and soups, similar to how bay leaves are used. They can also be thinly sliced and added to salads and other fresh dishes. Lime leaves are easy to find at most Asian or international grocers. You may see them labelled as "kaffir lime leaves," but the word "kaffir" is offensive in some countries. "Makrut" is being used more and more commonly.

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