Dried Makrut Lime Leaves

Dried Makrut Lime Leaves (Citrus hystrix), also known as kaffir lime leaves or bai makrut, are one of the defining aromas of Thai cooking — bright, zesty and unmistakably citrus.

Our leaves are slowly dried in the shade rather than in direct sun or high heat. This gentle process helps them keep their deep green colour and intense fragrance. Tear one open and the aroma comes through remarkably close to fresh leaves.

WHY CHOOSE OUR MAKRUT LIME LEAVES

▸ Shade-dried to preserve colour and natural aroma
▸ Whole leaves — no dust, no stems, no fillers
▸ 100% makrut lime leaves — no additives
▸ Small-batch packed in Latvia
▸ Direct sourcing from Thailand
▸ Airtight eco pouch with moisture protection

OUR SOURCING & QUALITY COMMITMENT

Our makrut lime leaves come from trusted growers in Thailand, where the makrut lime tree grows in home gardens and small farms and its leaves are part of everyday cooking.

We select growers for their harvesting and drying standards to ensure consistent colour and fragrance. After sourcing, the leaves are packed in Latvia in small batches and stored in controlled conditions to protect their natural citrus character.

TRADITIONAL CONTEXT

Makrut lime leaves have been used for generations across Thailand, Laos, Cambodia, Malaysia and Indonesia. They are an essential element of Tom Yum and Tom Kha soups, green and red curries, Thai fish cakes and many regional curry pastes, valued for a fresh citrus lift that lime juice or zest alone cannot give.

ADDITIONAL INFORMATION

For botanical insights, preparation ideas and updates, visit our Instagram: @greenbotanicalv

FLAVOUR & AROMA PROFILE

◦ Intense, bright citrus fragrance
◦ Fresh lime and lemongrass-like notes
◦ Clean, slightly floral finish

Pairs especially well with galangal, lemongrass, chillies, garlic, coconut milk and fish sauce. Try it alongside our Galangal Root Powder and Lemongrass Powder for a complete Thai flavour base.

HOW TO USE

◦ Tear or crush 2–4 leaves and add to simmering soups and curries
◦ Remove the leaves before serving, or slice them very finely
◦ Soak briefly in warm water to soften before finely slicing
◦ Grind finely for homemade curry pastes and spice blends
◦ Infuse in syrups, cocktails or with lemongrass as a warm drink

Adjust quantity according to desired intensity.

PERFECT FOR

◦ Tom Yum and Tom Kha soups
◦ Thai green, red and Panang curries
◦ Stir-fries, rice and noodle dishes
◦ Fish, chicken and tofu marinades
◦ Homemade curry pastes and spice rubs
◦ Citrus syrups and cocktails

INGREDIENTS

100% Dried Makrut Lime Leaves (Citrus hystrix)
No fillers • No additives

STORAGE

Store in a cool, dry place away from direct sunlight.
Reseal pouch tightly after opening to keep the aroma.

IMPORTANT

Sold as a culinary botanical ingredient.