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10 Best Substitutes For Makrut Lime Leaves

If you are in the process of preparing a recipe that calls for the use of Makrut lime leaves, then you will absolutely need to have this list of the 10 Best substitutes for Makrut lime leaves in mind at all times.

1. Lime Zest 

Lime Zest
Lime Zest

Grated Makrut lime leaves are an essential component of any baked item including these leaves.

In the event that one does not have any graters available, lime zest is an excellent substitute.

When you add one tablespoon of lime zest to your recipe, it will provide a subtle citrus flavor that works well with many different kinds of food.

Because of this, you are able to use this alternative ingredient even if you do not have access to Makrut lime leaves.

You won’t require any additional effort to achieve the same delicious flavor.

It is essential, on the other hand, that you do not make excessive use of it.

Only one teaspoon of lime zest should be used for every two teaspoons of lime juice if you are using this to replace genuine lime juice.

2. Lime Leaves 

Lime Leaves
Lime Leaves

The traditional lime leaves are extremely different. It is best to avoid ingesting them raw, and even if you do, the food that you prepare will only be able to pick up a faint citrus aroma from them. In addition to that, you might notice that they have a little bitter taste.

3. Lime Juice 

Lime Juice
Lime Juice

If you are creating Thai curry paste, then this is the only time that you may use it as a substitute for Makrut lime leaves. Lime juice accents have the potential to make or destroy the Thai cuisine that you are intending to create.

4. Lemon Thyme 

Lemon Thyme
Lemon Thyme

This Lemon Thyme is quite similar to the classic thyme herb, but it has a flavor that is reminiscent of citrus. Citrus thyme is characterized by its intense aroma of lemon and a strong flavor. It is an adequate substitute for the Makrut lime leaves, despite the fact that it is not an exact match for those leaves.

Additionally, lemon thyme is not as pungent as regular thyme, so feel free to use a greater quantity of this herb than you would with regular thyme.

5. Lemon Zest 

Lemon Zest
Lemon Zest

A viable substitute for Makrut lime leaves is lemon zest, which may be used instead. On the other hand, the use of lime zest as a substitute might be more appropriate in Asian cooking. In either scenario, you may flavor rice dishes with the zest of lemons instead. One of my favorite ways to use it is in Thai pineapple fried rice.

6. Curry Leaves 

Curry Leaves
Curry Leaves

Be careful, as these spices are best utilized in Indian cuisine. The flavor of citrus is not present in curry leaves, which makes them less intense. Therefore, I suggest making use of this in Indian curries or in Indian rice dishes.

7. Mix Of Herbs 

Mix Of Herbs
Mix Of Herbs

This is perhaps the most effective substitute option. It comes as near as is humanly feasible to recreating the flavor of Makrut lime leaves. Mix one bay leaf, one entire lime, and three or four sprigs of fresh lemon thyme. Mix everything together, and you should have a very good substitute-in!

8. Dill and Bay Leaves 

Dill and Bay Leaves
Dill and Bay Leaves

When cooking with Makrut lime leaves, you may add more intensity to the dish by using dill and bay leaves, which are two types of leafy greens.

The robust flavor of dill is particularly suited for use in preparations including fish, game meat, or vegetables.

It can also be utilized in the production of pickles.

It’s common practice to include bay leaves in robust stews and soups like gumbo and beef stew.

In addition, they lend a delicious taste to braised meats and poultry dishes.

When it comes to bay leaves, the most essential thing to keep in mind is to take them out of the dish right before serving it.

When someone is eating, you don’t want them to accidentally bite on a bay leaf and hurt themselves.

If you only have dried dill or bay leaves on hand, you can substitute one teaspoon of the dried herb for each tablespoon of the fresh herb that is asked for in the recipe. Bay leaves are also an alternative.

This change will result in a less intense flavor, but it will still have some tang to it.

9. Basil, Mint, or Coriander (Cilantro) 

Basil, Mint, or Coriander (Cilantro)
Basil, Mint, or Coriander (Cilantro)

You might also omit the Makrut lime leaves but garnish the completed meal with additional fresh herbs such as basil, mint, or coriander instead. This is another alternative (cilantro). If you can find Thai basil, it would be ideal. Even though the flavor will be different, you won’t miss the lime leaves because of the additional aromatics provided by the herbs.

10. Leave it Out 

If your recipe calls for a large number of other highly flavored components, such as is typically the case in Thai cooking, eliminating the leaves will not affect the taste of the dish.

Can You Use Curry Leaves Instead Of Makrut Lime Leaves?

yes, You can absolutely Use Curry Leaves Instead Of Makrut Lime Leaves in soups or in any recipes.

Where Can I Get Makrut Lime Leaves?

You may get your hands on some Makrut lime leaves at any shop that sells Vietnamese or Asian cuisine. These leaves may also be purchased at certain shops that specialize in Chinese cuisine. These leaves are often located in the same aisle as other dried herbs, in the freezer area, or with other fresh food, and you may find them there.

Isn’t It Possible to Use Regular Lime Leaves Instead?

Yes, you can use regular lime leaves instead of Makrut lime leaves. When I compare the flavor of lime leaves from my conventional lime tree with my makrut lime tree, I find that there is not a significant difference in flavor. 

Even if they wouldn’t harm you, it would be best for you to use one of the solutions that were given before.