Scientific Name: Citrus hystrix
Plant Family: Rutaceae
Occurrence: Kaffir lime is native to Southeast Asia and is widely cultivated in tropical and subtropical regions, including Thailand, Indonesia, and parts of India. It thrives in warm climates with ample sunlight.
Description: Kaffir lime is a small, bumpy, dark green citrus fruit with highly aromatic leaves. The fruit is not typically eaten fresh due to its extreme tartness, but its zest and juice are prized for their intense flavor. The leaves, which are double-lobed and shiny, are a key ingredient in Southeast Asian cuisine.
Flavor Profile:
Kaffir lime has an intensely tangy and citrusy flavor with floral, herbal, and slightly bitter notes. The zest is concentrated with citrus oils, offering a complex aroma that is both refreshing and sharp. The leaves are highly fragrant, with a unique citrus and floral profile.
Culinary:
Kaffir lime leaves are a staple in Southeast Asian cooking, used to flavor soups, curries, and stir-fries, such as Thai tom yum and green curry. The zest is used in marinades, pastes, and desserts for its bold citrus flavor. Kaffir lime pairs well with ginger, lemongrass, and chili, and its juice is occasionally used to add tartness to beverages and sauces.
Background:
Kaffir lime has been used for centuries in culinary, medicinal, and ritualistic practices in Southeast Asia. Its leaves and fruit are often associated with cleansing and purification in traditional medicine and ceremonies. Despite its common name, some regions avoid the term “kaffir” due to its offensive connotations and instead use names like Makrut lime.
Chemical Components:
Kaffir lime contains several aromatic and bioactive compounds, including:
