makrut lime

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ma·krut lime

An Asian tree (Citrus hystrix) having small bright green fruit and shiny dark leaves used in cooking.

[Thai ma krùut : Thai ma, prefix forming the name of fruits (from Proto-Tai *hmaak, fruit) + Khmer krouc, citrus (from Old Khmer krvac, from Proto-Mon-Khmer *kruəc).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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Find makrut lime leaves in well-stocked Asian supermarkets.
It mixes Absolut Elyx vodka with house-made "zingy cordial" (a combination of lime, zara lebu citrus fruit skin, lemongrass, shiso, makrut lime leaves and sugar) and Electric Bitters (made with the tongue-numbing, buzz-button flower), shaken and strained into a coupe and garnished with Bowie's signature lightning bolt.
You can find lime leaves (aka kaffir or makrut lime leaves), turmeric, and galangal (a crisp, peppery rhizome) at Southeast Asian markets or on Amazon, com.
And if you're lucky enough to come across a bumpy-skinned and highly aromatic makrut lime, whirl its zest and juice into the paste in place of the regular lime.
3 makrut lime leaves, crushed (may substitute 1 tablespoon finely grated lime zest)
* If you happen to spot glossy, deep green fresh makrut lime leaves in a well-stocked produce section or Asian market, buy a handful.
You can order fresh makrut lime leaves from Uwajimaya (800/889-1928 or
Galangal and makrut lime leaves are often found in the freezer case.
2 makrut lime leaves, torn into small pieces (may substitute a few wide strips of lime peel)
It is, as advertised, a mixture of typical Thai ingredients: lemon grass, galangal (similar to ginger), chiles and makrut lime leaves.