Kaffir Lime Leaf

The Kaffir lime (Cistus hystrix), also known as makroot or makrut, is grown in its native South East Asia for its leaves and rind, as its flesh is inedible. The leaves of the Kaffir lime are dark and glossy, in an hourglass-shape that looks as if two leaves are joined together end to end. They are used extensively in Thai and other South-east Asian cuisine for soups and curries, and are particularly good with chicken and fish dishes. The leaves may also be added to sauces, puddings and both hot and cold drinks.

Most recipes count each double leaf as two separate leaves; these may either be added whole, like a bay leaf, and removed at the end of the cooking process, or sliced finely and added to curries, salads or stir-fried dishes.

Lime leaves may be stored in airtight bags and placed in a fridge for a few weeks or in a freezer for up to 6 months.