Makrut limes are known for their intensely fragrant rind and zest and are used as a finishing element in savory dishes. The zest and pieces of its rind can be finely chopped and then mashed with other ingredients using a mortar and pestle to make curry paste to be added to soups such as tom yum, curries, and stews. The zest can also be used in stir-fries, dressings, salads, or sprinkled over cocktails, infused into vodka, or sliced and floated in beer. Makrut limes pair well with meats such as poultry, pork, beef, and seafood, herbs and spices such as cumin, cardamom, galangal, ginger, lemongrass, cilantro, curry leaves, basil, mint, tamarind, and turmeric, coconut milk, mushrooms, noodles, and rice. Makrut limes will store in the refrigerator for up to two weeks.