Kaffir Lime

Kaffir Lime, also known as “Citrus hystrix”, is a citrus fruit native to Southeast Asia, particularly Thailand, Indonesia, and Malaysia. It is valued for both its fruit and its leaves, which are widely used in Southeast Asian cuisine for their distinctive flavor and aroma.
The fruit of the Kaffir Lime is small and wrinkled, with a bumpy exterior. It has a sour taste and is not typically eaten on its own but is instead used primarily for its zest and juice in cooking. The zest of the Kaffir Lime is highly aromatic and is often used to flavor dishes such as curries, soups, stir-fries, and salads.
In addition to its fruit, the leaves of the Kaffir Lime tree are highly prized in cooking. The leaves are dark green, glossy, and double-lobed, resembling an hourglass. They have a strong, citrusy aroma and flavor, with floral and herbal notes. Kaffir Lime leaves are used whole or shredded in various dishes to infuse them with their distinctive fragrance and flavor. They are commonly used in Thai, Indonesian, and Malaysian cuisines, particularly in dishes like Tom Yum soup, Green Curry, and Rendang.
Beyond their culinary uses, Kaffir Lime leaves are also valued for their potential health benefits. They are rich in antioxidants and essential oils, which are believed to have antibacterial, anti-inflammatory, and digestive properties. In traditional medicine, Kaffir Lime leaves are sometimes used to treat a variety of ailments, including digestive issues and respiratory problems.
Kaffir Lime is a versatile and aromatic ingredient that adds depth and complexity to Southeast Asian dishes, contributing both flavor and fragrance to a wide range of culinary creations.