Makrut Lime LeavesTangy fusion of lemongrass and lime
Did you know?
This essential South East Asian ingredient is also known as kaffir lime leaves. Its fruit and leaves are used extensively in Southeast Asian cuisine and its essential oil is used in perfumery. This lime tree is a thorny bush with aromatic and distinctively shaped “double” leaves.
The leaves are the most frequently used part of the plant, fresh, dried, or frozen in Thai, Lao, Cambodian and Vietnamese cuisine.
Makrut Lime Leaves are great for…
- Thai rice
- Tom Kha Gai
- Tum Yum soup
Pair well with…
Add whole leaves to dishes or slice with a sharp knife to release the wonderful aroma.
Take care of your Makrut Lime Leaves
Keep your pre-cut pack of Makrut Lime Leaves in the fridge or in your freezer as even frozen, it will retain all its flavour when cooked!
Makrut Lime Leaves are a source of vitamin A, C, calcium and iron.
Aside from its culinary uses, due to its uniquely tart and pleasant flavour, Makrut Lime Leaves are also highly respected in herbal medicine, due to its high content of beneficial organic compounds that can positively affect the body’s systems. It can promote oral health, detoxify the blood, boost skin health, improve digestion, ward off insects, lower inflammation, aid the immune system, reduce stress, and improve the health of hair.