Makrut lime leaf

Coconut fat is the solvent; without it the citronellal never leaves the leaf.

Pine root under a perfumed leaf. Lemongrass makes the third, and Thai soup wants all three.

Citral and citronellal, same citrus family, different halves of the note.

Salt-funk needs a perfumed lid rather than another savoury layer.

The leaf gives a cool citrus ceiling for capsaicin to burn underneath.

Sweet shellfish plus perfumed citrus; the shells go in the stock too.

Poached in coconut broth, the leaf does what a marinade never could.

Leaf gives aroma, fruit gives acid. Neither one covers for the other.

Shred it into the steamer basket. The oils travel on water vapour.

Delicate brown meat is fatty and sweet; shredded leaf is the only cut needed.

Sharp esters and a perfumed leaf; the fruit stops tasting like a tin.

Ionone and citronellal both read floral. Pastry kitchens, not home kitchens.

A lime-leaf infusion is what most botanical gins are unsuccessfully faking.

Cocoa butter fat plus citronellal: the lactones make the leaf read like perfume.