Makrut lime: the weird and wonderful citrus at the heart of Thai flavours

Knobbly, warty and sharply sour, once you master how to use makrut lime, it will lift your Thai dishes. Just don’t call it kaffir

Have you ever eaten a Thai dish and wondered how so many flavours can have been crammed into it? All those layers of intricate nuances that gently tickle or tackle your olfactory senses, and sometimes hardly any fat to carry or bind it at all. But still the flavours linger.

Fresh aromatics such as lemongrass, galangal, garlic, shallots, chillies, peppers and coriander plus a multitude of soft herbs and makrut lime leaves are the answer. They form a synergistic relationship that is the basis of many signature Thai flavours.

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