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Dried Makrut Lime Leaves

Lime Leaf - Dried Makrut Lime Leaves from Savory Spice

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Details

World Flavors

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.

The makrut lime, aside from being a spice, is used as an effective cleanser and a natural deodorizer.

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.

Spice Map - Hawaii
Makrut lime trees now thrive in Hawaii.

Dietary Information

Salt-Free
Sugar-Free
Gluten-Free
Nut-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Garlic-Free
Onion-Free
Sweetener-Free
Black Pepper-Free
Capsicum-Free
Corn-Free


Flavor of Dried Makrut Lime Leaves

These leaves are citrusy, floral, and tangy and pair well with cilantro, ginger, sesame, and star anise.

Uses of Dried Makrut Lime Leaves

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.

Dried Makrut Lime Leaves Recipe

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


Frequently Purchased with Dried Makrut Lime Leaves

Dried Makrut Lime Leaves Reviews