Below is a list of all known varieties for Makrut Lime Leaves. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Common Makrut Lime Leaf | The distinctive "double leaf" (Citrus hystrix) prized in Thai cuisine for its intense, bright, and floral-citrus aroma. Usually used whole and removed before eating. |
| Makrut Lime Leaf Paste | A processed paste made from grinding the leaves, often with other ingredients. Used as a cooking shortcut for Thai curries. |
| Makrut Lime Leaf Powder | Finely ground dried leaves. Used as a finishing spice to add an intense citrus aroma without the texture of the whole leaf. |
| Makrut Lime Leaves (Dried) | The whole, dried leaves. They rehydrate well in soups and curries and retain much of their characteristic citrus-floral aroma. |
| Makrut Lime Leaves (Dried) | The "dried" "leaves, " "which" "are" "less" "fragrant" "but" "can" "be" "rehydrated" "in" "liquids." |
| Makrut Lime Leaves (Fresh) | The "fresh" "double-leaves, " "used" "whole" "to" "infuse" "soups" "and" "curries" "or" "very" "finely" "shredded" (chiffonade) "as" "a" "garnish." |
| Makrut Lime Leaves (Powder) | The "dried" "leaves, " "ground" "into" "a" "powder." "Used" "as" "a" "finishing" "spice" "to" "add" "citrus" "aroma." |