Herb
Kaffir Lime Leaf
Makrut lime leaves (Citrus hystrix)—still often labelled kaffir lime leaves—are double-lobed citrus leaves with intense floral-lime perfume essential to Thai and Lao soups, curries, and salads. The fruit zest is used too; the leaf is the pantry staple. Tear or chiffonade for tom yum and green curry; bruise whole leaves in broths. Frozen leaves keep aroma better than dried. Prefer the name makrut in modern labelling when possible.
Also known as: Makrut Lime Leaf, Bai Makrut
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.84 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.39 g
- Cholesterol 0 mg
- Sodium 24.2 mg
- Salt 0.05 g
- Total Carbohydrate 7.32 g
- Dietary Fibre 3.84 g
- Total Sugars 1.03 g
- Complex / starch 1.03 g
- Protein 2.8 g
- Water 89.2 g
- Energy 41.2 kcal
- Water 89.2 g
- Carbohydrates 7.32 g
- Sugars 1.03 g
- Monosaccharides 0.72 g
- Disaccharides 0.31 g
- Starch 1.03 g
- Amylose 0.26 g
- Amylopectin 0.77 g
- Digestible Starch 0.88 g
- Resistant Starch 0.1 g
- Fibre 3.84 g
- Soluble Fibre 1.34 g
- Insoluble Fibre 2.5 g
- Protein 2.8 g
- Plant Protein 2.66 g
- Fat 0.84 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.39 g
- Vitamins 379 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 0.99 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 75.9 µg
- Vitamin C 2 mg
- Vitamin E 1.86 mg
- Vitamin K 276 µg
- Minerals 254 mg
- Major Minerals 248 mg
- Trace Minerals 6.1 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 0.99 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 75.9 · vitamin-e: 1.86 · vitamin-k: 276 ·
Minerals
Sodium: 24.2 · Potassium: 162 · Calcium: 62 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
In the kitchen
Culinary partners and combinations that usually underperform with Kaffir Lime Leaf.
Pairs well with
Classic and complementary matches
- Chilli
- Coconut
- Fish Sauce
- Ginger
- LemongrassThai curries
- PrawnTom yum
Usually avoid with
Often clash in flavour or tradition
History
Mainland Southeast Asian cookery used makrut lime leaves as a defining citrus herb.
Thai curry pastes and soups fixed the leaf as a non-negotiable aroma.
Western Thai restaurants drove global demand for frozen lime leaves.