Kaffir Lime (leaves)

The kaffir lime (Citrus hystrix, Rutaceae) is a lime native to Indochinese and Malaysian ecoregions in Laos, Indonesia, Malaysia and Thailand, and adjacent countries. It is used in Southeast Asian cuisine.
Citrus hystrix is a thorny bush with aromatic and distinctively shaped “double” leaves. The kaffir lime is a rough, warty green fruit.

Culinary uses :
The leaves can be used fresh or dried, and can be stored frozen.
The leaves of this member of the citrus family are responsible for the distinctive lime-lemon aroma and flavour that are an indispensable part of Thai and, to a lesser extent, Indonesian cooking. Kaffir lime leaves are precious to many Thai dishes, from soups and salads to curries and stir-fried dishes

Medicinal uses :
The juice and rinds are used in traditional Indonesian medicine.
The juice is generally regarded as too acidic to use in food preparation, but finds use as a cleanser for clothing and hair in Thailand.

Flavour :
The smell and taste is like lime. There is a combined lemon/lime/madarin aroma but clearly an identity of its own

Other names :
Combava.
Kieffer lime.
Limau purut.
Jeruk purut.
Makrut lime.
Kabuyao (Cabuyao).

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