Southeast Asia

Makrut Lime Leaf

Citrus hystrix.

Leaf (distinctive double/figure-eight-shaped leaf).

Part Used

Fresh (preferred) or dried/frozen.

Form

Local / Regional Names

Bai makrut (Thai); daun jeruk purut (Indonesian/Malay); lá chanh (Vietnamese) – 'kaffir lime leaf' is the older English name, now widely discouraged and replaced with 'makrut'.

Countries / Cuisines

Thailand, Indonesia, Malaysia, broader maritime and mainland Southeast Asia.

Flavor & Aroma

Intensely citrus-floral, more concentrated and complex than the peel of common limes.

Culinary Uses

Foundational aromatic torn or finely sliced into curries, soups, and salads.

Classic Dishes

Tom yum; various Thai curries; Indonesian soups.

Pairings

Lemongrass, galangal, chile.

Timing

Tear whole leaves and add early for a long-simmered infusion, or finely slice (chiffonade) fresh for salads and garnish.

Storage

Fresh keeps 2–3 weeks refrigerated, months frozen; dried loses much of its aromatic intensity.

Substitutions

Lime zest plus a bay leaf approximates the citrus-herbal combination, though not closely.

Blend Cross-References

Thai curry paste base.