Makrut lime

Fat is the only carrier that holds citronellal through a long simmer.

Pine and camphor under a perfumed peel; the two build the whole curry paste floor.

Citral and citronellal stack rather than compete. Bruise both, never chop fine.

Perfume needs salt and funk under it or it just reads as bathroom cleaner.

Sharp heat gives an intensely aromatic peel something blunt to push against.

Bland protein takes perfume better than fish does; the peel does not fight it.

Caramel sweetness rounds off the bitter pith the zest inevitably brings.

Juniper and citronellal are both resin; the peel is a botanical the still forgot.

Cocoa butter holds the perfume and cancels the bitterness. A pastry trick.

Grate it raw over the sweet flesh; heat destroys exactly what you want here.

Shared green-floral terpenes; the berry starts tasting like a tropical fruit.

Lactic acid plus resin perfume. Infuse it cold and it reads as a herb, not citrus.