Selection
Kaffir (Makrut) lime leaves and fruits are available in fresh markets in specialty grocers in South and Eastern parts of India, Southeast Asia, and South Africa. In the United States and Canada, one can find them in Asian stores selling fresh herbs and fruits.
Kaffir lime trees are commonly found and frequently used in India, Myanmar, Sri Lanka, and Thailand; the majority of rural households have their own trees growing in their backyards.
Choose fresh, dark green, shiny leaves imparting a fresh citrus scent. Avoid wilted, yellow-discolored leaves.
Makrut lime fruits should feature deep-green, bright skin and should emit a citrusy fragrance when rubbed with the thumb.
Storage
Generally, fresh leaves are preferred in cooking. However, they will keep up to two weeks when stored fresh in the refrigerator.
Keep makrut lime fruits in a fruit basket at room temperature for 2-3 days and in the refrigerator for up to 4-5 days. However, extended storage would result in chill injury.
Culinary uses
In Thailand, Laos, Cambodia, and Malaysia, makrut lime leaves and peels are used as spices for various flavoring purposes such as seasoning or preparing savory curry pastes.
To prepare, kaffir lime leaves are washed in clean running water and mopped dry using a paper towel.
The thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly.
Kaffir lime leaves pair well with fellow herbs and spices such as lemongrass, Thai basil,
cardamom, curry leaves, spearmint, cumin,
galangal, ginger, and garlic. It gels easily with Southeast Asian ingredients like coconut milk, soy sauce, tamarind, sesame oil, Thai jasmine rice, meats such as lamb, chicken and pork, and seafood.
Makrut (kaffir) lime leaves are thick and fleshy. They should not be consumed whole but rather crushed/shredded and steeped in boiling water and later removed, or sliced very thinly to use in soups, curries, and stir-fries.
Here are some serving tips:
-
In Thailand, makrut lime leaves are widely used in soups such as tom yum [ต้มยำ], a flavorful hot and sour using shrimps (tom yam gung [ต้มยำกุ้ง]), chicken (tom yam gai [ต้มยำไก่]) or fish (tom yam pla [ต้มยำปลา]) and vegetable curries, fried rice, and stir-fries.
-
The leaves are widely used in chicken and fish recipes in Malay, Indonesian and Balinese cuisine.
-
Their citrus flavor can be used to infuse teas and desserts such as custard and ice cream.
-
In India, Kaffir lime fruits are indeed more popular than leaves. The fruit juice, which is very sour and has the same fragrance as the leaves, is sometimes added to vegetable rice dishes as a substitute for lemon/lime juice.
-
In South India, the kaffir fruits are also employed in pickle.
Safety profile
Allergy to Kaffir lime leaves and fruits is rare. The leaves are healthy and do not cause any side effects in pregnant and nursing mothers when consumed in small quantities.
(Medical disclaimer: The information and reference guides on this website are intended
solely for the general information of the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.)
Also read ≻≻-
≻≻- Curry leaves nutrition facts, medicinal uses and health benefits.
≻≻-Back to Herbs from Kaffir lime leaves. Visit here for an impressive list of healthy Herbs with complete illustrations of their nutrition facts and health benefits.
≻≻-Back to Home page.
Further reading:
-
Kaffir Lime Fact Sheet-Kaffir lime leaf and peel. (opens in pdf).
-
Gernot-Katzer’s spice pages. (Opens in new window).
-
Kaffir lime (Makroot) leaves- Specialty produce. (opens in excel).
-
Antileukemic Cell Proliferation of Active Compounds from Kaffir Lime (Citrus hystrix) Leaves-National Center for Biotechnology Information, U.S. National Library of Medicine.
