Thai Markrut Lime

makrut.jpg
makrut.jpg

Thai Markrut Lime

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Features: The rind is commonly used in Lao and Thai paste adding an aromatic, astringent flavor. Zest of the fruit, referred to as "combava" is often used to impart flavor in Creole and Southeastern Asian cuisine. Much like bay leaves in western dishes, Thai Lime leaves and rind strips often are added to Asian soups and curries to impart a bright and slightly floral citrus fragrance and flavor.

Species: Citrus hystrix

Origin: California

Flavor Profile: aromatic, astringent flavor   

Season: October-December

 Purchasing Options: Sold by the pound, fresh   

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