Makrut lime leaves

Kaffir lime leaf is the aromatic leaf of the makrut lime, a citrus fruit widely used in Thai and other South-East Asian cuisines. The leaves give a bright, fresh citrus fragrance that is deeper and more floral than ordinary lime zest or juice.

Latin name: Citrus hystrix
Origin: South-East Asia
Plant family: Rue family (Rutaceae)
Height: approx. 2–6 m
Flowering period: mainly spring to summer (sometimes longer in warm regions)
Lifespan: perennial

Description

Kaffir lime leaf can be recognised by its firm, leathery texture and characteristic “double” leaf shape: it looks as though a second leaf is attached to the first. Its aroma is mainly found in the oils within the leaf and is intensely citrusy, with notes reminiscent of lemon, lime and a hint of flowers. In the kitchen, the leaf is usually used as a carrier of fragrance, rather like bay leaf, but with a much fresher citrus character.

In the kitchen

Use kaffir lime leaf to perfume soups, curries and stews, such as tom kha, green or red curry and various noodle broths. Lightly bruise a whole leaf between your fingers and let it infuse in the dish; remove it before serving, as the leaf remains firm. If you want to eat the leaf, slice it paper-thin and preferably remove the tough central vein first. Kaffir lime leaf combines classically with coconut milk, lemongrass, galangal, ginger, garlic, chilli and fish sauce, and also works beautifully with chicken, prawns, white fish, pumpkin and mushrooms.

Storage & preparation

Fresh kaffir lime leaves keep best when wrapped loosely in kitchen paper and stored in a sealed container in the refrigerator. Freezing works very well: place the leaves flat in a bag or container and take out only what you need each time; the flavour is often preserved better that way than by drying. Dried kaffir lime leaf is convenient to keep in stock, but is generally less pronounced in fragrance. Rinse fresh leaves briefly and pat them dry. For fine strips, cut the leaf in half along the vein, pull or cut out the vein, then slice the halves very thinly.