Makrut Lime Leaves (Dried)

$12.55

Makrut (Kaffir) lime leaves are a fragrant anthem of Thai, Indian and other Southeast Asian cuisines, a citrus scent infusion that lingers on the nose with gentle fruit blossom notes.

.5 oz/ 14 g.

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Description

PURPOSE

WHAT IS IT?

Makrut (Mac-rit) lime leaves, more commonly branded as Kafir lime leaves in North America. We won’t use the term because it’s a racial slur (See Backstory, below).

They come from the citrus hystrix tree, and are the fragrant anthem of Thai, Indian and other Southeast Asian cuisines.

The bold aroma of the fresh leaves give lift to all kinds of dishes, from curries to roasted meats. It’s a citrus scent infusion and a gentle lime taste without the sharp acids of a lime.

The dried leaves are more commonly available. They provide a more subtle twist on rubs, sauces, and even simple green tea.

EXPERIENCE

The essence of the makrut lime leaf is unlike any other, an abundant sweet citrus bouquet that lingers on the nose with gentle fruit blossom notes. The bright tropical aroma emerges from the fresh or dried leaves when they’re allowed to steep in liquid. Fresh can also add aromatic depth to steamed foods.

SAFETY WARNING

Like bay leaves, makrut leaves don’t break down easily. As a chocking hazard, they should be removed before serving. They can, like bay leaves, be finely crushed, though, in some applications like a spice rub, with a spice grinder or mortar/pestle.

CULINARY GEOGRAPHY

Makrut limes are a prized citrus plant, native to tropical Asia, where they are available year round, including Thailand, India, Nepal, Bangladesh, Indonesia, Malaysia, and the Philippines. Makrut limes and their leaves are the go-to of the Thai kitchen.

TRADITIONAL USES

  • Teas;
  • Green curry paste;
  • Red curries;
  • Beef Rendang.

A FEW IMPROVISATIONAL RIFFS:

  • Add to a simple meat brine to add citrus notes to it. Pairs well when properly balanced with ginger and/or turmeric;
  • Sub liquid from steeped leaves for water in a green tea cake for added citrus aroma;
  • A couple of leaves added to coconut broken rice add fragrant depth;
  • Part of a great simple Asian pork belly rub’s spice mix when finely ground;
  • Add to a Chinese pork broth for delicate fragrance to compliment star anise.

THE BACKSTORY

We use the term “Makrut” rather than Kafir because, as Veronica Vinje will tell you, the term “kafir” is a racial slur, coined centuries ago by Arab traders for black people across Africa. Kafir literally means “non-believer” or “infidel” in Arabic.  Like the “N word” in the United States, the term is highly offensive to many, and it’s even legally actionable to use the word in reference to someone in South Africa.

Exotic still in North America and Europe, they are the common citrus leaves of Asia, and need no added name. Makrut is so common that most rural households surely have a tree or trees as part of their culinary keep.

AKA

  • Mauritius papeda
  • Kafir Lime

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