Makrut Lime Leaf

Makrut lime leaves are the aromatic leaves of the Makrut lime tree, a citrus fruit native to Southeast Asia. The leaves are typically used fresh or dried, and their intense citrus fragrance and flavour are highly valued in many Asian cuisines. They are often bruised or finely sliced to release their essential oils.

Makrut lime leaves are primarily used to impart a distinct citrus flavour and aroma to dishes. They are a key ingredient in many Southeast Asian cuisines, particularly Thai and Laotian cooking, adding a bright, floral note. They are commonly found in curries, soups, marinades, and rice dishes.

Makrut lime leaves are considered a flavouring ingredient and are not regulated as a food additive in the UK. They have been traditionally used in some cultures for their perceived health benefits, but scientific evidence to support these claims in humans is limited. Regulatory bodies like EFSA have not specifically evaluated makrut lime leaves for safety as a food additive, as they are not classified as such. There are no widespread controversies regarding their consumption at typical dietary levels.