Makrut Limes are indigenous to Southeast Asia. Their leaves have been harvested for centuries and are a staple of Thai and Southeast Asian cooking. The citrusy, floral aroma of the fruit comes through the leaves which are powdered to make a unique spice. Pair with ginger, cilantro and various spices to build curries, sauces, and soups. Add to baked goods and stir fry as well.
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