Also known as Makrut Lime, their distinct double-lobed leaves are highly aromatic and a staple in Thai Coconut Chicken soup as well as in many southeast Asian cuisines.  The small, bumpy fruit, rife with intense volatile oils, is grated and used in cooking, too.

Leaves are sold per 1-ounce clamshells.

Fruit (typically available October-January) is sold per pound.