The Makrut lime (Citrus hystrix), Negro Nectarine or Mauritius papeda, is a citrus fruit native to tropical Asia, including India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia, and the Philippines.
The leaves and the fruit have an intense flavour and both are used for cooking traditional Indonesian dishes, and are now used by chefs around the world in a variety of dishes.
I find the flavour much better than lemon for fish, and a lime butter is absolutely delicious on prawns.
This week I stuffed trout with sliced limes, lime leaves (use young ones), garlic and lemon thyme. Grated carrots made an ideal bed for the fish to sit on while they poached in a cup of white wine. Covered with foil they took about 20 minutes to cook in an oven set at 200 F.
It can be used to replace lemon in most recipes and is also a great change to that slice of lemon in your water.
Health benefits of Makrut lime are improving digestion, detoxifying the blood, oral health and an immune booster. You can use it hot water as a rinse for hair or in a foot bath. ,Crushing a few leaves is a good insect repellent