Comments on: Makrut Lime Leaves: Everything You Need to Know (kaffir lime leaves)

By: Naomi

Naomi — Fri, 10 Jan 2025 02:03:08 +0000

Thank you for your excellent and easy to understand educational info about makrut! Wonderful, I like learning and you made it so interesting with comments about your grandmothers, too!
Living in Central Oregon am in great doubt of finding makrut in any grocery store, BUT am going to try. Having a son living in Portland enhances my ability to get the RIGHT ingredient.
Best wishes to you and keep on teaching! Am watchful for a non-spicy peanut sauce recipe and haven't had time yet to explore your other offerings.
Naomi Jacks
tdsnao@duck.com

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 27 Nov 2024 00:10:49 +0000

In reply to Kurt. My guess would be zest of half a lime. They don't taste the same so I wouldn't want to add so much that it tastes too "limey".

By: Kurt

Kurt — Sat, 16 Nov 2024 18:04:28 +0000

What would be the ratio of lime zest to kaffir lime leaf if I were to need to substitute it? Our local store said they stopped carrying them 😭

For example, how much lime zest for 7-8 leaves?

Thank you!!

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 26 Oct 2024 22:38:26 +0000

In reply to Michael Moore. You can use key lime juice wherever I call for regular lime juice, but not where kaffir/makrut lime leaves are called for

By: Michael Moore

Michael Moore — Sat, 19 Oct 2024 02:39:34 +0000

I wonder if you have given thought to the use of key limes, a Native American fruit. I like Kaffir leaves a lot, but the only thing I can get of Key limes is the juice (at high prices). When I lived in Florida, there was a key lime tree outside my bedroom window, but I had not expanded my cooking repertoire as much as later. The key lime is yellow when ripe though the meat of the fruit is green. I have never used the leaves.

Key Lime pie is a sought-after dish in the US.

By: Emily

Emily — Mon, 08 Jan 2024 09:59:57 +0000

In reply to Richard Pomerantz. Hi, I've tried freezing the leaves and think the taste was still good but not sure how long the flavour would last.

By: Annette Enger

Annette Enger — Wed, 06 Dec 2023 17:46:14 +0000

I just bought Makrut Lime leaves (dried) at World Market. I can’t wait to try them in Thai recipes!

By: Pailin Chongchitnant

Pailin Chongchitnant — Tue, 28 Nov 2023 00:34:27 +0000

In reply to Yuki. T&T, New Fresh, My Tho :)

By: Yuki

Yuki — Mon, 06 Nov 2023 23:43:24 +0000

I live on Vancouver Island. I read somewhere that you live in Vancouver, bC.
Where do you get those fresh leaves?

By: Pailin Chongchitnant

Pailin Chongchitnant — Tue, 18 Jul 2023 23:49:27 +0000

In reply to Sarah Leah Whitson.

Anywhere you buy your Thai or Southeast Asian ingredients. Check out this page to find a store near you https://hot-thai-kitchen.com/locate-a-thai-grocer/

By: Sarah Leah Whitson

Sarah Leah Whitson — Thu, 13 Jul 2023 16:44:31 +0000

where can i buy makrut lime leaves??

By: David R

David R — Thu, 25 May 2023 07:01:51 +0000

The Makrut lime fruit can be used in a gin and tonic.

By: Shan

Shan — Sun, 13 Jun 2021 06:42:25 +0000

Hi, we normally washed and freeze them in bulk and put them in soup or you can do desserts with them. You can fried them and put on top of fried chicken pork etc. Eating them fried is nice and crispy. You just have to remove the rip in the middle.

By: Shan

Shan — Sun, 13 Jun 2021 06:39:44 +0000

In reply to Richard Pomerantz. Hi, we normally washed and freeze them in bulk and put them in soup or you can do desserts with them. You can fried them and put on top of fried chicken pork etc. Eating them fried is nice and crispy. You just have to remove the rip in the middle.

By: Richard Pomerantz

Richard Pomerantz — Fri, 12 Feb 2021 19:13:01 +0000

HELP! A friend of my wife's gave her a kaffir lime plant years ago and we have been using it quite often. One question, and it might not seem like much of a problem, but we have tons of leaves and the plant is quite healthy. Any suggestions on how to use them when you are over-loaded with them. I like your suggestion to fry and make a powder. Any others? Thanks and regards from big fans from Chicagoland.