Makrut Lime Leaf
Citrus hystrix · makrut lime leaf · djeroek poeroet
Makrut Lime Leaf: what every chef needs to know
Walk through any serious kitchen and you will spot The leaf of the makrut lime: a characteristic double leaf: two leaves grown on one stalk, where the connecting point sits in the middle of the stem margin. This morphological feature is immediately recognisable to the professional chef. The primary aromatics are limonene, citronellal and linalool; the combination gives a citrus-floral profile that is clearly distinct from ordinary lime. The leaf is considered a go-to flavour element in Thai, Indonesian and Malaysian cuisine and functions together with lemongrass and galangal as the holy trinity of Southeast Asian aromatics. Leaves are simmered whole in soups and curries (not eaten), sliced ultra-fine as a garnish (en julienne), or ground as part of curry paste. Dried leaves lose much of their fragrance and are inferior to fresh or frozen. The makrut lime fruit itself has a rough, bumpy skin surface; the zest is also used as an aromatic in sauces and desserts.
Makrut Lime Leaf: nutritional values per 100g (fresh blad)
Based on unprocessed product. Source: USDA FoodData Central (schatting op basis van vergelijkbare Citrus-bladeren; geen directe FDC-entry voor makrut-limoenblad) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (schatting op basis van vergelijkbare Citrus-bladeren; geen directe FDC-entry voor makrut-limoenblad).
Makrut Lime Leaf: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Rich Thai curry with potato, shallot and peanuts, in which kaffir lime leaf adds a subtle citrus layer to the sweet spices.
Thai coconut soup with chicken, galangal, lemongrass and kaffir lime leaf as the three characteristic aromatics.
Malaysian-Singaporean spicy noodle soup in coconut-curry broth, finished with kaffir lime leaf chiffonade.
Makrut Lime Leaf: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Add the whole leaf to the simmering liquid; always remove before serving as the leaf is too tough to eat.
Remove the central rib, stack the leaves and cut into hair-thin strips of 0.5-1 mm. Use as an aromatic garnish on Thai dishes; intense in flavour, so use sparingly.
Finely chop and pound together with lemongrass, galangal and garlic as part of authentic Thai curry paste; the combination of these three aromatics is irreplaceable.
Makrut Lime Leaf: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Makrut Lime Leaf: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a frozen product; fresh imported leaves available year-round at Asian food stores and specialist wholesalers.
Makrut Lime Leaf: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Makrut Lime Leaf: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Lime-citrus and crisp minerality of Riesling align with the citrus-floral profile of kaffir lime leaf; helps bring spicy Thai dishes into balance.
- Mosel Riesling Spätlese
- Rheingau Riesling
Lychee and rose petal notes in Gewürztraminer connect with the floral-citrus layer of kaffir lime leaf; ideal with Massaman curry or Tom Kha Kai.
- asace Gewurztraminer AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Makrut Lime Leaf
What is the difference between makrut lime leaf and ordinary lime?
Makrut lime leaf gives a pronounced citrus-floral aroma from its high content of citronellal and linalool, which is markedly different from the sharp, simpler acid profile of ordinary lime (Citrus aurantiifolia). The leaf is not interchangeable with regular lime juice or zest in Asian recipes.
Can I use dried makrut lime leaves?
Dried leaves lose most of their volatile aroma; they are inferior to fresh or frozen. Frozen is the best alternative: freezing preserves the essential oils far better than drying.
Why is the leaf not eaten?
The cell walls of makrut lime leaf are particularly tough and fibrous; the leaf is unpleasant to chew and has an overly intense, almost bitter flavour when eaten whole. The leaf functions as an aromatic, similar to bay leaf, and is always removed before serving.
At what temperature should you store Makrut Lime Leaf?
Store Makrut Lime Leaf at 0-4°C (fresh) or -18°C (deep freeze), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Makrut Lime Leaf professionally?
The primary professional technique for Makrut Lime Leaf is Heel blad in soup of curry at 90-95°C for 15-30 min. Always verify core temperature with a calibrated probe thermometer.
Does Makrut Lime Leaf contain allergens?
Makrut Lime Leaf is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
