Pantry guide
Best Makrut lime leaf for home cooking
What Makrut lime leaf is for, which kitchens use it, and where to find a jar worth cooking with.
Why cooks start here
The double leaf that makes a Thai pot smell like itself: citrus oil without the juice, perfume without the pith.
Tear or chiffonade the leaf so the oil wakes. Whole leaves can perfume a pot and be pulled out. The thick midrib is bitter; you can strip it.
Frozen leaves keep their perfume better than dried ones. If you find fresh, use them the same week. The fruit's rind belongs in some curry pastes; the leaf belongs in almost all of them.
Authentic Indonesian Cuisine
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Related kitchens
The Indonesian pantry, pots, and table
The spices, mixes, and hearths that belong to Indonesian cooking — then the people around them, and the kitchens still joining the table.
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