Kaffir (Makrut) Lime Leaves: Bright Citrus Aroma for Curries & Soups

Leaves of *Citrus hystrix*, often called **makrut lime leaves**, are **double-lobed** and intensely aromatic. They bring a **zesty, floral, lemongrass-like** aroma to Southeast Asian dishes. (Many chefs use the respectful name **makrut**.)

Used in **very small amounts**—negligible calories. Provide trace amounts of **essential oils** like **citronellal** and **limonene** that contribute to aroma.

- **Big aroma, minimal calories** - Citrus oils can make dishes feel fresher and **reduce need for salt** - Versatile in **soups, curries, stir-fries, rice, syrups**

- Leaves are **tough**—use **whole and remove** before serving, or **very finely chiffonade** - Possible citrus/plant **allergies** in sensitive individuals - Flavor is potent—**1–3 leaves** often suffice for a pot

- **Bruise** whole leaves and simmer in **Tom Yum**, **green curry**, or coconut soups - **Finely slice** (remove central rib) for salads like **som tam** or to finish stir-fries - Infuse **rice** (add 1–2 leaves to cooking water) or make **simple syrup** for desserts & drinks - Pairs with **lemongrass, galangal, ginger, chili, fish sauce**

Makrut (kaffir) lime leaves add a vivid citrus-floral note that defines many Southeast Asian dishes—use sparingly and remove whole leaves before serving.