Makrut Lime Leaf
Makrut lime leaf is the spice produced from the double-lobed leaves of the Citrus hystrix, a thorny tropical evergreen tree in the citrus family.
CLASSIFICATION:
- KINGDOM: Plantae
- CLADE: Tracheophytes
- CLADE: Angiosperms
- CLADE: Eudicots
- CLADE: Rosids
- ORDER: Sapindales
- FAMILY: Rutaceae
- GENUS: Citrus
- SPECIES: C. hystrix
REGION OF ORIGIN: Southeast Asia. While its precise origin is unclear, Citrus hystrix was likely initially domesticated in the ancient Indo-Malayan region, including present-day Thailand, Laos, Cambodia, Indonesia, Malaysia, and the Philippines. It thrives in many warm, humid climates with fertile soil, so the tree has now been cultivated in tropical regions worldwide.
PART & COLOR: The double-lobed leaves are a glossy, deep green on top with a porous, matte, light green underneath. The small, bumpy limes themselves are equally prized. The zest of the fruit is renowned for its intense lime flavor and the juice, though limited due to the lime’s low yield, is highly acidic and used sparingly in marinades, dressings, and sauces.
HARVEST: Citrus hystrix is evergreen, so leaves can be harvested year-round. However, they are most flavorful when young and tender, so peak season tends to align with the warmer months when new growth is most abundant. Harvesting leaves is challenging as they must be hand-picked while navigating around the branch's long thorns.
AROMA & FLAVOR PROFILE
Makrut lime leaf is a powerhouse. On the surface of every leaf are hundreds of little bumps that contain sacs of its volatile oils. Rubbing, bruising, or tearing a leaf releases them, filling the air with an invigorating aroma - a vibrant burst of lime zest, mandarin orange, and lemon peel, accompanied by subtle floral and grassy notes.
CULINARY USES
These potent leaves are indispensable to Southeast Asian cuisine. In Thailand, they are a staple in green and red curries and soups like tom yum and tom kha gai. They add brightness to Indonesian coconut dishes like rendang, soto, and nasi uduk. They also provide a critical zest to Malaysian spicy noodle soups like laksa and rice dishes like nasi lemak. They are crucial to traditional Cambodian dishes like amok trey, a steamed fish curry wrapped in banana leaves, and Filipino recipes like kinilaw, a raw seafood dish not unlike ceviche.
Fresh leaves are often preferred for their intense flavor and are torn, sliced, chopped, or bruised to release their oils before being added to stir-fries, soups, salads, rice, broths, oils, and teas. Remove the central vein if you find it to be too tough. Dried leaves can infuse liquids similar to bay leaf or curry leaf. They can also be ground into a powder and used as a spice rub or seasoning.
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