Relative of Sichuan pepper, Makwen is a plant species belonging to the Rutaceae family. It is native to Southeast Asia and is commonly found in Thailand, Laos, and Cambodia. The plant prefers a warm and humid climate and can grow up to 10 meters or 30 feet tall. The plant is used in various cultures for its medicinal and culinary properties. The essential oil extracted from the plant has been found to possess antibacterial as well as antioxidant properties.
In Northern Thai cuisine, maken is a popular spice known for its aromatic properties and strong lemony complex fragrance due to the high content of limonene in its essential oils. The fruits grow on grape-like clusters and are picked when ripe and then dried in the sun.
Other names
- Zanthoxylum Limonella Alston (Scientific)
- Thai prickly ash
Culinary use
The dried husks are used whole or ground into a powder in northern Thai cuisine, including in the seasoning mix of northern laap (laab) dishes น้ำพริกลาบ, curries like Gaeng Kkae แกงแค, infused fish sauce มะแขว่นดองน้ำปลา and many other applications.
Thaifooding 