Following is an extract from my book The Spice & Herb Bible 3rd Edition.
Makrut lime trees (Citrus hystrix, also known as C. papedia) are not to be confused with the common fruit-producing varieties such as Mexican, Tahitian or West Indian limes, nor the lime or linden trees (Tilia curopaca) of Europe and North America. Makrut lime trees are small, shrubby trees, 10–16 feet (3–5 m) tall with numerous needle-sharp spikes and unusual double leaves. Each pair of citrus-looking leaves, joined head to tail, is 31⁄4–6 inches (8–15 cm) long and 1–2 inches (2.5–5 cm) wide. Dark green, leathery and glossy on top, they are pale green and matte underneath. When torn or cut, makrut lime leaves emit a most heavenly scent that is a cross between lime, orange and lemon, but not like any one of these on their own. The taste of makrut lime leaves is similarly citrus-like and reminds one of the zest of a mandarin, yet it is lacking in the acid tones usually associated with members of this family. The fruit is larger than a Tahitian lime and has an incredibly rough, knobbly surface and thick skin, the outer rind of which is generally the only part used, as these lime fruits yield very little juice.
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