Makrut lime leaves, also sold as kaffir lime leaves, are glossy, dark green leaves harvested from the makrut lime tree, which is native to Southeast Asia. They are known for their citrusy fragrance and flavour and add a refreshing, aromatic note with hints of lemon and lime. Use them in soups, curries and noodle dishes, and anywhere you want an Asian aromatic element in your cooking.

Origin: China

Makrut lime leaves: common questions

Are makrut and kaffir lime leaves the same?
Yes. They are the same leaf from the same tree, Citrus hystrix. Makrut is the Thai name. We use it because the older name is an offensive word in some parts of the world.

How do I cook with makrut lime leaves?
Add whole leaves to curries, soups and braises while they simmer, then lift them out before serving, as you would a bay leaf. For stir-fries, fish cakes and marinades, crumble or grind the dried leaves very finely.

Can you eat makrut lime leaves?
Yes, they are edible. Whole leaves are tough, so most cooks remove them before serving or crush them finely enough to blend into the dish.

What is a substitute for makrut lime leaves?
Nothing matches the aroma exactly. Fresh lime zest is the closest common stand-in, and a bay leaf with a little lime zest works in a simmered dish.