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Makrut Kaffir Lime Leaves - How Are They Used?

Leena Spices

Known for their amazing smell and taste, kaffir lime also know as makrut leaves  are used in cooking throughout the world. With a strong citrus flavour, people compare the kaffir lime leaves to lemon and mandarin. The floral undertone and punchy citrus aroma make this ingredient an absolute stand-out. Native to Asia, the kaffir lime tree produces beautifully flavoursome lime leaves, commonly used in Asian soups and curries; however, the ingredient requires special storage and preparation methods to get the most from its taste. 

How are they used? 

Like bay leaves, it is common to see the whole kaffir leaves included in curries and soups. Though, they are also thinly sliced and tossed through salads and other fresh dishes. The plant is extremely versatile and pairs well with fish, pork, chicken, seafood, noodles, rice, and veggies.

How to store the leaves? 

When prepping the kaffir lime leaves, it’s important to remove the centre rib so that you only get the leaf and none of the stalk. You can do this by cutting down the centre with a sharp knife. If using the powdered form of kaffir leaves, then use small amounts and then taste test. It can be powerful, and you can always add more before serving if you need to. If you buy frozen leaves, then keep them in the freezer, and if you purchase fresh, then keep them in the fridge so they last longer. Try to use them within a couple of weeks, but if you don’t, then transfer them to the freezer. If the kaffir lime leaves start to get yellow or brown spots, they need to be chucked. 

Recipes give a go 

  • Vegetable Tom Yum Soup
  • Thai Coconut Soup
  • Beef Rendang
  • Tom Ka Gai
  • Thai Hot and Sour Soup
  • Thai Red Shrimp Curry
  • Panang Curry with Chicken
  • Panang Curry Paste
  • Java Style Beef Sate
  • Vietnamese Style Vegetarian Curry Soup


If you would like to reinvent your meals using Kaffir Lime Leaves, Leena Spices is the place to go. Transform your meals with the taste of this ingredient today. 

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