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Makrut Lime Leaves

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Mostly used in Southeast Asian cuisines, these fragrant green leaves provide a distinct citrusy and floral flavor to various dishes. Also referred to as Kaffir lime leaves, we recommend using 2-3 times more dried leaves than the fresh leaf equivalent. Add whole leaves to curries, soups, and marinades, and remove before serving as they can be difficult to chew. If left in, cook before consuming. Learn more about Makrut Lime Leaves.

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1/4 oz Bag $9.99

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Staff Tips & Tricks

Whole leaves release their citrusy flavors to mingle with the crushed ginger, garlic, and chiles in curries.
Rich coconut milk-based soups have an amazing way of drawing piquant, floral flavors out of whole dried leaves
Stews, especially fish stews, take on aromatic depth as they simmer. Add 2-3 whole leaves or break in half to infuse more flavor.
Add whole or break into marinades to give grilled chicken and shrimp a vibrant freshness.
Rehydrate the leaves with warm water, then slice to remove the center stems, chiffonade lengthwise, and add to salads & fresh veggies.
Lay 2 or 3 dried leaves on top as your rice cooks to add an aromatic dimension to your dishes.

About This Spice

Sometimes described as the bay leaves of Southeast Asia, makrut lime leaves (also commonly called kaffir lime) do best when they have time to infuse. And infuse they do — with aromatic floral notes, and layers of bright, citrusy lime that mellow over a long simmer. These leaves are a staple in kitchens throughout Southeast Asia and key to some of the essential flavors that define their cuisine. Like bay leaves, they’re often removed before serving.