Kaffir Lime Peel Powder – Ground Makrut Lime Rind for Thai Curry Paste, Tom Yum & Marinades

Ground Kaffir Lime Rind Powder (Citrus hystrix) — made from the dried peel of the makrut lime, not the leaf. The peel is where the essential oils are most concentrated, giving an intensely aromatic, bright-yet-deep citrus character that leaf powder cannot reach.

It's the fragrant outer rind prized in authentic Thai cooking for the punch it brings to curry pastes, marinades and coconut dishes — and a beautiful finishing touch on fresh salads and seafood, where its bright citrus lift is hard to replace. A single pinch carries the unmistakable aroma of fresh makrut zest, with no need to source the fresh fruit.

RIND vs LEAF — WHY THE PEEL MATTERS
Most kaffir lime powder on the market is made from leaves. Ours is made from the rind — and the two are not interchangeable:

◦ LEAF — fresh, green, herbal notes. Best simmered in soups like Tom Yum, then removed.
◦ RIND (this product) — concentrated oils from the fruit peel. Deeper, sharper, more aromatic — the citrus backbone of curry pastes, marinades and spice rubs.

The rind is the harder ingredient to find, and the one that defines authentic paste-based dishes like green and Massaman curry.

WHY CHOOSE OURS
▸ 100% pure kaffir lime rind — no fillers, no additives
▸ Direct sourcing from Thailand, small-batch packed in Latvia
▸ Finely milled for smooth blending
▸ Resealable airtight eco pouch with moisture protection

FLAVOUR PROFILE
◦ Bright citrus aroma
◦ Fresh lime zest character
◦ Slightly bitter citrus peel notes

Pairs especially well with lemongrass, galangal, ginger, garlic, chilli and coconut milk.

HOW TO USE
◦ Stir into curry pastes and spice blends
◦ Mix into marinades for fish, prawns, chicken or tofu
◦ Sprinkle over fresh salads or grilled seafood as a finishing touch
◦ Stir into soups, broths and coconut sauces while cooking

A little goes a long way — adjust to taste.

PERFECT FOR
◦ Thai curries and curry pastes
◦ Seafood and fish dishes
◦ Fresh salads and citrus dressings
◦ Marinades and spice rubs
◦ Coconut milk dishes and soups

Our Kaffir Lime Rind pairs beautifully with our Galangal and Lemongrass powders — together they form the aromatic base of authentic Thai curry paste.

A NOTE ON NAMING
Traditionally known as "kaffir lime," this spice is increasingly called by its Thai name, makrut lime. We use both so it's easy to find, while honouring the name preferred in Thailand.


EXPLORE MORE FROM GREEN BOTANICA

Browse our Thai spices:
https://www.etsy.com/shop/GreenBotanicaShop?section_id=56466134

Pair with Galangal Root Powder for Thai soups, curries and curry pastes:
https://www.etsy.com/au/listing/4415343499/galangal-powder-alpinia-galanga-thai

Get lemongrass, galangal and makrut lime together in the Thai Spice Set:
https://www.etsy.com/au/listing/4487428893/thai-cooking-kit-lemongrass-galangal

STORAGE
Store in a cool, dry place away from direct sunlight. Reseal the pouch tightly after opening.

For preparation ideas and botanical background, visit our Instagram: @greenbotanicalv