Makrut Lime Leaf

HerbCitrusAromaticCitrusyFloralPineyHerbaceousLemon-limeAromatic

Nutrition (per 100 g)

Calories: 33
Protein (g): 3.1
Fat (g): 0.6
Carbs (g): 6.5
Fiber (g): 2.8
Sodium (mg): 6

Used in very small amounts, so typical servings contribute minimal calories or macronutrients. Leaves are fibrous and primarily provide aroma rather than bulk.

Storage

Room temp: up to 1 days
Refrigerated: up to 10 days
Frozen: up to 180 days

Makrut lime leaf is the glossy, dark green leaf of the makrut lime tree. It has an intense citrus aroma with piney, floral notes, and the double-lobed leaf is stiff and releases perfume when bruised or torn. Cooks use whole or torn leaves to infuse curries, soups, and stir-fries, and finely slivered leaves for garnish; it is sold fresh, frozen, or dried.

Native to Southeast Asia, it is central to Thai, Lao, Cambodian, and Indonesian cuisines. In warm climates the trees bear year-round, and leaves are hand-picked; dried leaves are produced by washing and low-temperature drying.