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Makrut lime leaves are the glossy double leaves of the makrut lime tree, with an intense, floral citrus aroma used across Thai, Lao and Indonesian cooking. They are often sold in the UK as kaffir lime leaves, though makrut is now the preferred name.
Where to buy makrut lime leaves in the UK
Makrut lime leaves are sold fresh in some large supermarkets, and frozen or dried in most Thai and Southeast Asian grocers.
Which aisle are lime leaves in?
Fresh leaves are usually with the fresh herbs or in the exotic produce section. Dried leaves sit in the world food aisle near Thai ingredients.
Asian supermarkets
A Thai grocer is the best source, especially for frozen leaves, which keep their aroma well.
Buying it online
Online is useful for frozen leaves in larger packs, though check delivery keeps them frozen.
Checking leaf colour before buying
Good makrut lime leaves, fresh or frozen, should be deep green, leaves that look brown or brittle at the edges have lost much of their aroma already, even before you get them home.
What are makrut lime leaves?
How to use them
- Tear or bruise whole leaves and simmer in soups and curries, removing them before serving.
- Remove the tough central rib and shred very finely to eat raw in salads, fishcakes and stir-fries.
- Add to a red curry stir-fry such as pad prik gaeng.
Whole leaves vs finely shredded
Whole or torn leaves are simmered in soups and curries purely for aroma, then left in the dish rather than eaten, since they stay tough. For salads, fishcakes or garnishes where the leaf is actually eaten, the tough central rib is removed and the leaf shredded as finely as possible.
Why the name changed
Makrut is increasingly used instead of the older name kaffir, since kaffir is considered a racial slur in South Africa and some other regions, most modern UK recipe writing and some retailers have shifted to the newer name.
The best makrut lime leaves to buy in the UK
Frozen makrut lime leaves are the best buy for UK cooks, keeping their fragrance for months and tasting almost as good as fresh. Makrut lime leaves, often sold as kaffir lime leaves, are glossy double leaves with an intense citrus aroma used across Thai and Southeast Asian cooking.
What to check on the label
- Leaves should be deep green and glossy, not yellowing or brown at the edges.
- Frozen packs should be whole leaves, sealed tightly to avoid freezer burn.
- Dried leaves have much less aroma, so check the packing date if buying them.
Fresh vs frozen vs dried lime leaves
| Type | Aroma | Best for |
|---|---|---|
| Fresh | Strongest | Salads, shredded garnishes |
| Frozen | Nearly as strong | Curries, soups, everyday use |
| Dried | Much weaker | Only as a last resort |
Checking freshness of frozen leaves
Good frozen makrut lime leaves should still be deep green, brittle, dark or brown-tinged leaves have lost much of their aroma even before you use them. Buy from a shop with good freezer turnover, and use leaves within a few months of purchase for the best fragrance.
Dried as a last resort
Dried lime leaves keep almost indefinitely but lose most of their fragrance in the process, useful only when fresh or frozen genuinely cannot be found, and best used in larger quantity than a recipe suggests to compensate.
How to store makrut lime leaves
Keep frozen leaves sealed in the freezer, where they keep well for several months, they can be torn or bruised straight from frozen without needing to thaw first.
Freeze fresh leaves in a sealed bag, where they keep for several months and can be used from frozen.
Frequently asked questions
Can you eat makrut lime leaves?
Yes, if shredded very finely. Whole leaves are too tough and are used only for flavour.
Can I freeze lime leaves?
Yes, they freeze very well in a sealed bag and can be used straight from frozen.
Are makrut and kaffir lime leaves the same?
Yes. Makrut is increasingly used in the UK because the older name is considered offensive in some countries.
Can I use lime zest instead?
Lime zest gives some citrus flavour, but it lacks the distinctive floral aroma of the leaves.
Are frozen lime leaves as good as fresh?
Almost. Frozen leaves keep most of their fragrance, unlike dried leaves.
How many dried leaves replace one fresh leaf?
Use about two dried leaves for each fresh one, though the flavour will be weaker.
Shop this
- Kaffir lime leaves. For Thai curries, soups and fishcakes.
