Makrut lime, Citrus hystrix, is the knobbly lime whose glossy, hourglass-shaped double leaves give Thai curries, tom yum and many Southeast Asian dishes their bright, floral citrus aroma. It is grown in Kerala and north-east Indian gardens. The fruit has little juice, but its bumpy rind is grated into curry pastes. The older English name contains a slur, so makrut is preferred.
- Botanical name
- Citrus hystrix DC.
- Family
- Rutaceae
- Tamil
- Makrut elumichai
- Hindi
- Kaffir nimbu
- Parts used
- Leaf, Fruit rind
- Habit
- Double-leaf citrus; English lime is a shop word
- Last updated
- 2026-10-27
How to recognise Makrut lime
It is a small, thorny, evergreen tree or shrub.
Each leaf looks like two leaves joined end to end. That is a broad, winged leaf stalk below the true leaf blade, giving an hourglass shape.
Flowers are white and fragrant.
The fruit is small, green, round and very bumpy or wrinkled, with thick, aromatic rind and sparse, sour juice.
Traditional use of Makrut lime
Southeast Asian kitchen
Leaves are torn into curries, soups and stir-fries, and finely shredded into fish cakes. The rind goes into curry pastes.
Thai and Southeast Asian food practice
Household
In parts of Southeast Asia the fruit has been used to wash hair and clothes.
Southeast Asian household practice
Modern notes on Makrut lime
The leaf aroma comes mainly from citronellal, and the rind oil from limonene and other terpenes.
Leaves freeze well, which is how many cooks outside Asia keep them.
Makrut lime safety
Use leaves and rind as flavourings. The rind oil can make skin sensitive to sunlight.
Ecology and sourcing
It is native to Southeast Asia and grown throughout the tropics.
It grows well in pots and tolerates partial shade.
Citrus swallowtail caterpillars feed on its leaves.
In India it is grown mostly in home gardens in Kerala, the north-east and the Andamans, and in nurseries supplying Thai restaurants.
Related plants
Also in Rutaceae
Questions about Makrut lime
Why makrut and not the older name?
The older word is an ethnic slur in South Africa, so makrut is preferred.
Which part is used?
Mainly the leaves, and the grated rind.
Is Makrut lime a key lime?
No. Key lime is Citrus aurantiifolia.
Can I use the juice?
There is little, and it is very sour; Thai cooks rarely use it.
Sources
- Citrus hystrix DC. — Plants of the World Online, Kew (search) (accessed 2026)
- Wikidata item Q465934 (Citrus hystrix)
Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.