Makrut lime leaves are indigenous to Southeast Asia. Many of the trees now thrive in Hawaii. The leaves have a unique double shape that looks like two leaves joined end to end. They have a citrus-like, floral aroma that is stronger when fresh. Dried leaves still impart this unique flavor which is essential to tangy curries, salads, and soups of Thailand.
Makrut lime leaves can be used in the same way bay leaves are and removed from the dish before serving or they can be slivered thinly and eaten in stir fries. Dry leaves can be reconstituted by soaking in warm water for 10 minutes.
These leaves are citrusy, floral, and tangy and pair well with cilantro, ginger, sesame, and star anise.
Essential to the tangy curries, salads, and soups of Thailand. Soak in warm water for 10 minutes to reconstitute. Remove leaves from dish before serving or sliver thinly and add to stir fries.
For 2-3 T of mix: Grind 6 dried lime leaves into a fine powder and blend with 1 1/2 T coarse sea salt, 1 t ancho chile, and 1/8 t cayenne
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