Makrut lime leaves (often sold as kaffir lime leaves) come from a small, knobbly Southeast Asian lime. You will recognise them by their shape: two leaves joined end to end, dark green and shiny on top. Crush one between your fingers and the kitchen fills with a sharp, floral citrus scent.
Together with galangal and lemongrass they form the aromatic base of many Thai dishes. Torn and simmered, they perfume Tom Yum and Tom Kha Gai. Shredded paper-thin, they are scattered over curries, fish cakes and salads, where they are eaten raw.
In your kitchenOne leaf is enough to make a whole pot smell of Thailand.
How to use them
Tear and bruise
For soups and curries, tear the leaves and pull out the tough centre rib. Bruise them to release the oils, and leave them in the pot.
Shred them thin
Roll a few leaves tightly and slice into hair-thin strips to sprinkle over finished dishes.
Keep them in the freezer
Lime leaves freeze perfectly. Put them in a sealed bag and they keep their aroma for months. Use them straight from frozen, with no need to thaw.