Makrut (Kaffir)

The Makrut lime's leaves are prized for Asian cooking — one of the most important aromatics in Thai, Cambodian and Indonesian cuisines. The bumpy-skinned fruit is rarely used for its juice (which is very bitter and astringent), but the zest and dried rind are used in cooking and the fruit itself is valued for its intensely fragrant skin. Also known as Kaffir lime, though we prefer Makrut as the alternative name carries racial connotations. Fruit all year round under the right conditions, main crop in summer. Protect from frost.