The aromatic, double-lobed leaf of the makrut lime tree, used whole or torn to infuse Southeast Asian dishes with a bright, floral citrus flavor. Fresh leaves are bruised or torn to release their oils and added early in cooking to curries, soups, and stir-fries, then either left in or strained out before serving. Dried leaves are a workable substitute when fresh aren't available, though milder, so use a bit more. Also sold as kaffir lime leaves, a name increasingly replaced by "makrut" because "kaffir" is a slur in parts of southern Africa.