Kaffir lime (Citrus hystrix), is a small, bumpy Southeast Asian citrus whose fragrant leaves and rind are essential to Thai cooking. The leaves add a fresh, floral citrus aroma to curries and soups like Tom Yum, and the zest of the rind goes into curry pastes. The juice is very sour and used only sparingly.
At a glance
Also called: kaffir lime; makrut (มะกรูด) in Thai
What’s used: mainly the leaves and rind, with occasional use of the juice
Flavour: intensely fragrant, floral and citrusy
Used in: curry pastes, Tom Yum and Tom Kha soups, stir-fries and salads
Tip: freeze fresh leaves to keep them fragrant for months
What is Kaffir Lime?
Kaffir lime is a citrus tree native to Southeast Asia, including Thailand, Indonesia and the Philippines. Its fruit is smaller and much bumpier than an everyday lime, and its glossy leaves grow in a distinctive double shape, like two leaves joined end to end. Both the leaves and the fruit have a powerful, distinctive fragrance that’s hard to replace with anything else.
You may still see it sold as “kaffir lime”, the older name. Many cooks and shops now use “makrut lime”, the Thai name, instead.
How Kaffir Lime is Used in Thai Cooking
Leaves: the most used part. They’re added whole or torn to curries, broths and soups like Tom Yum and Tom Kha, bringing a fresh citrus fragrance that balances rich, spicy flavours. Whole leaves are tough, so they’re usually left on the side of the plate. For salads and stir-fries, remove the central stem and slice the leaves very finely.
Rind: the zest is pounded into Thai curry pastes for a sharp, bright note that cuts through coconut milk. Our Thai Green Curry Paste gets part of its sharp, floral character from kaffir lime.
Juice: very tart and slightly bitter, so it’s used in small amounts in dips and dressings rather than squeezed like an ordinary lime.
Kaffir Lime Around the World
Kaffir lime is used well beyond Thailand. In Cambodia, it goes into kroeung, a fragrant herb paste. In Indonesia, the leaves flavour soups such as soto ayam. On the Indian Ocean island of Réunion, where it’s called combava, it flavours rums and sauces.
Is Kaffir Lime Good for You?
Kaffir lime is mostly used for its fragrance, in small amounts, so it adds a lot of flavour without extra salt or fat. Its leaves and rind contain aromatic compounds such as limonene and citronellal, which give it that distinctive scent. In Thailand, the fruit has also traditionally been used in herbal hair washes and cleansing rituals. These are traditional uses rather than proven health benefits.
A safety note: don’t apply kaffir lime juice or oil to your skin before going in the sun. Like other citrus oils, it can cause skin reactions in sunlight.
Where to Buy and Store Kaffir Lime Leaves
You’ll find fresh kaffir lime leaves at most Asian supermarkets, often in small packs. Dried leaves are easier to find but have much less fragrance, so use fresh or frozen if you can.
Fresh leaves freeze brilliantly: seal them in a freezer bag and use them straight from frozen. They’ll keep their fragrance for months.
Frequently Asked Questions
Is kaffir lime the same as kaffir lime?
Yes. They’re two names for the same plant, Citrus hystrix. “kaffir” is the Thai name, and many cooks and shops now prefer it.
Can you eat kaffir lime leaves?
Whole leaves are too tough to eat, so they’re used for flavour and left on the plate. Sliced very finely, they can be eaten in salads and stir-fries.
What can I use instead of kaffir lime leaves?
Nothing tastes quite the same, but a little lime zest is the closest substitute.
Can I freeze kaffir lime leaves?
Yes. Freezing is the best way to store them. Use them straight from frozen.
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From Jum’s Kitchen
If there’s one smell that means “Thai kitchen” to me, it’s a kaffir lime leaf being torn in half. That sharp, floral burst fills the room straight away. My tip: when you find fresh leaves at an Asian supermarket, buy a big bag and freeze them. They’ll stay fragrant for months, and you’ll always have some ready for a Tom Yum or a curry.
Remember that a little goes a long way. Two or three leaves are enough to lift a whole pot, and the more finely you slice them, the stronger the fragrance. In our curry pastes, kaffir lime is stone-ground the traditional way with the other herbs, so its fragrance is already part of the base. Adding a few fresh leaves at the end makes it shine even brighter.
