A bumpy-skinned citrus fruit native to Southeast Asia whose fragrant leaves and zest, rather than its sour, sparse flesh, are the prized culinary part. It's a staple aromatic in Thai, Lao, Cambodian, and Indonesian cooking, where the leaves flavor curries, soups, and curry pastes, and the zest brightens dressings and dips. The tree's distinctive double-lobed leaves make it easy to identify. It's also known as kaffir lime, though many cooks and retailers now use "makrut," since "kaffir" is considered a slur in parts of southern Africa.