FoundationsPantry study 14 of 27
Makrut Lime (Leaves & Zest)
Mainland and maritime; Thai, Lao, Khmer, Malay, Indonesian
About this ingredient
Draft reference. This study is part of the cookbook’s foundations and is still being checked. Local names and cultural notes in particular are the author’s working text, pending verification, rather than settled fact.
- Where it is used
- Mainland and maritime; Thai, Lao, Khmer, Malay, Indonesian
- Flavour and aroma
- Intensely floral-citrus; the leaf perfumes, the knobbly zest is fragrant, the juice is not used.
- How it is used
- Whole or finely slivered leaves in curries, soups and salads; zest pounded into pastes.
- How to select
- Glossy, unblemished double-lobed leaves; deeply green and fragrant when torn.
- Storage
- Refrigerate 1–2 weeks; freezes very well with little aroma loss.
- Substitutions
- Regular lime zest for aroma only (weaker); no true match for the leaf.
- Allergens
- None common.
Names and contextPending verification
The two fields below are drafted and not yet confirmed. They are shown because they are useful, and labelled because they are not final.
- Local names
- Thai: bai makrut; Malay/Indo: daun limau purut / jeruk purut; Khmer: krauch soeuch
- Cultural notes
- Use the modern name 'makrut'; slice leaves hair-thin when eaten raw so they aren't leathery.
The Complete Edition
Makrut Lime (Leaves & Zest) in the book
This study is one of twenty-seven that open The Southeast Asian Table, before the eleven country chapters and the hundred recipes they carry.
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