Makrut lime leaf

Feuille de combava

What it is

The leaf grows in a distinctive double lobe, one leaf apparently joined to another end to end. It carries far more perfume than the fruit, which is knobbly, dry and yields almost no juice — here the tree's value is entirely in the foliage.

In the kitchen

Tear the leaf along the central rib before it goes in. Whole and intact it releases almost nothing.

Goes with

Lemongrass Coconut milk Galangal Chili pepper Fish sauce Lime Cilantro / Coriander Ginger

Same species

Bergamot Candied citron Chenpi Citron Menton lemon Makrut lime

Also used with

Fingerroot Kluwak Turmeric leaf Zedoary

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