Kaffir Lime

About

The kaffir lime (Citrus hystrix DC., Rutaceae), also known as kieffer lime, limau purut or makrut lime is a lime native to Laos, Indonesia, Malaysia and Thailand, used in Southeast Asian cuisine, but grown worldwide as a backyard shrub.
A profusely fragrant tropical citrus, kaffir lime is indispensable in Thai cooking and cannot be substituted with other kinds of citrus. The valued parts are the leaves (bai magrood) and the peel (pew magrood) or zest of the limes. The juice is not generally used in cooking since its perfumy quality can overpower light dishes.

Information

Other names: limau purut, Kieffer lime, makrut lime

Translations: Kaferis Lime, Juoda kalkių, Djeroek, Kaffir निम्बुड़ा, Combava, Каффер Лайм, Καφρός Lime, كافر الجير, 카피르 라임, Kaffir citrusové, Jeruk Kapur, Kaffir dayap, 卡菲尔石灰, Lima Kaffer, Kombava, Kaffir citrusové, Kaffir ליים, Kaffer Lime, Каффир Лиме, カファイアライム, Lime kaffir, Kaffir, Lima kaffir, Каффер Лайм, Limetin, Kaffir лайм

Physical Description

The kaffir lime is a rough, warty green fruit that grows on thorny bush with aromatic and distinctively shaped "double" leaves. It is well suited to container growing. The green lime fruit is distinguished by its bumpy exterior and its small size

Colors: Bright medium green

Tasting Notes

Flavors: tart, citrus, sour

Mouthfeel: Sharp, Citrusy

Food complements: Coconut milk, Curry, Shallots, Garlic

Wine complements: Plum wine, White wine

Beverage complements: Tea, Green tea

Substitutes: Kaffir lime leave, Limes

Selecting and Buying

Choosing: Look for firm, bright fruit without blemishes.

Buying: Available at specialty retailers.

Procuring: If possible, start with a better-established five-gallon size. If you do not live in a frost-free area, grow it in a planter that you can wheel indoors for the winter. During the warm months, give it plenty of water, citrus fertilizer and sunshine. Prune to a bushy shape, and when established, harvest leaves in the summer to freeze for the cold months when growth slows.