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Ground Makrut Lime Leaves
Makrut Lime, Citrus hystrix, is from the family Rutaceae (the citrus family). Makrut Lime belongs to subgenus Papeda, and while related, they are not closely related to, the more popular citrus fruits -- oranges, lemons, grapefruits and limes. Both the rind of the fruit and the leaves are used. The fruit is a dark lime green in color and looks like a pear with a knobby, wrinkled outer rind. Members of this subgenus (which includes the Ichang lemon, yuzu, kabosu, and sudachi) are fruits that have extremely sour juice that is rarely used except in decidedly sour dishes. The rind of the fruit and the leaves have a more aromatic and accessible flavor profile, though the leaves have a pronounced, citrusy pungency that is preferred by most Southeast Asian cultures.Makrut Lime Leaves have a higher essential oil than the fruit (approximately 80%), primarily from citronellol. It also contains citral, limonene and nerol in smaller amounts.
Makrut Lime Leaves are called suan gan (Mandarin), limettier herisse (French), kaffernlimette (German), kobumikan (Japanese), Lima cafre (Portuguese), Kafrski lajmk (Russian) and hojas de lima Kaffir (Spanish). Also known as Indonesian lime, wild lime, or Thai lime (bai makrut).
History of Makrut Lime Leaves
Juice from the makrut lime, considered too tart for most (but not all!) dishes, is used as a household cleaner, much like vinegar is used in the US, only with a better smell. The juice is added to shampoos and ointments, and extract from the leaves prevents the growth of the pathogen that attacks teeth and causes cavities. Get your makrut extract, folks, and keep those teeth healthy! And if you're looking for some aromatherapy, the odor of makrut limes is believed to help clear one's head, reducing stress and opening the door to a more centered perspective.
Makrut Lime Leaf Cultivation
The trees thrive in warm, humid climates, and like other citrus varieties are highly sensitive to frost and cold. The tree flowers in the spring and summer months and bears fruit in the winter. Makrut Lime Leaves have a shiny, leathery appearance, and these leaves look like they are growing together in an unusual attached form (they appear to be attached at the stem and are often referred to as double leaves).The Makrut Lime tree is indigenous to Laos, Myanmar, Thailand and other parts of south Asia and today is also grown in Australia, California and Florida. Our Makrut Lime Leaves are grown in Thailand.
Cooking with Makrut Lime Leaves
Similar to bay leaves, whole Makrut leaves are generally removed from the dish prior to serving. If you are going to leave them in a dish, you should shred them very, very thin or grind them. They do retain their flavor when cooked so it is okay to add these early in the cooking process. But be careful with these, as the longer they are in a dish the more flavor they provide.Makrut Lime is very popular in Balinese, Cambodian, Malaysian and Thai cuisine.
The grated rind is added to curry pastes, fish cakes and larp (a type of minced meat salad). The fresh rind is grated or sliced; but be sure not to use any of the pith, as it is very bitter. The dried rind can be reconstituted much like a dried chile and then added to a dish.
These leaves are used in Thai and Lao cuisine in dishes such as tom yum. In Vietnam, Kaffir Leaves are used in chicken dishes to add fragrance and also to cover up the smell when steaming snails.
Makrut Lime leaves go well with fish, green vegetables, mushrooms, noodles, pork, poultry, rice and squid.
Makrut Lime leaves pair well with basil, chile peppers, cilantro, coconut milk, fish broth, galangal, garlic, ginger, lemongrass, mango, sesame and star anise.
One of our favorite recipes using Makrut Lime Leaves is Chicken Fried Rice with Lime and Makrut Leaves.
What Do Makrut Lime Leaves Taste Like
Like many spices, the dried leaves and the dried rind are not near as fragrant as the fresh. The leaves have a potent floral and pungent aroma with hints of both lemon and lime. The flavor is somewhat gentle yet bold and tends to stick around for a while.Makrut Lime Leaf Substitutions and Conversions
Use lime or lemon zest as a substitute for Kaffir Lime Leaves.1 tablespoon Makrut Lime zest or regular lime zest or lemon zest = 3 Makrut double-leaves or 6 Makrut leaves.
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