The double leaves are joined tip to end, creating an unusual figure-of-eight shape. They have a spicy, lemony flavour and give a distinctive citrus scent to soups and curries. They are becoming more widely available, both fresh and dried, but substitute lemongrass if you can’t find them. Makroot Lime leaves are also called Makrud, Makrut and Kaffir Lime leaves.It is a Thai food essential.
In making the popular dish like panang curry, the makroot lime leaves are an essential ingredient added. The Thais also sometimes use these fine shreds to spread over many Thai dishes as edible garnish. Sometimes it’s not always easy to get your hands on particular ingredients. As makrut lime leaves have quite a distinctive flavour, there isn’t a close match you can substitute them for.
Learn more about these flavor-packed citrus leaves popular in Thai, Cambodian, Balinese, and Malaysian cooking — including how to shop for, store, and prep them. Plus, get our top ten recipes using lime leaf asian bistro casper wy leaves so you cook up dishes showcasing this unforgettable flavor at home. The bouquet and taste of makrut lime leaves are quite strong. The flavor is bright, fresh, distinctly citrus, with more lime than lemon but without the same sharpness of the Western fruits. You may have tasted them in traditional dishes from Thailand and other Southeast Asian countries, where they're often used with other herbs and spices like ginger, chiles, lemongrass, and Thai basil. These little leaves have the power to synergize all of these flavorful ingredients and harmonize dishes with many distinct flavors.
The flavour of kaffir lime leaves is citrusy and aromatic, but much zestier and lighter in taste than its bay leaf or curry leaf counterparts. When buying fresh makrut lime leaves, look for dark green, shiny leaves (on one side; the other is dull) without any browning or yellowing. Fresh leaves will be packaged loosely in a plastic bag, or in bulk, and are sold as the "double leaves." Dried and frozen makrut lime leaves are sold in sealed pouches.
Limeleaf Kitchen is owned and run by British-born Chef Chris Richards-Jones. He has trained in England and France, and worked freelance on private yachts. He cooked for British royalty, V.I.P’s and aristocracy, and gained a vast experience of world cuisines. He stands for quality and honest food from local, organic and sustainable ingredients.