Kaffir lime is a Southeast Asian citrus variety used in many classic dishes from the region, particularly in Thai cuisine. The leaves and fruit can be found fresh or dried in Asian markets, and the tree can be grown indoors in USDA zones 10 and 11. The leaves are simmered in soups and curries for their citrus floral flavor, while the fruit can be peeled for its zest or juiced. The name “kaffir” has been controversial, and alternative names such as makrut or magrood lime are sometimes used.
Kieffer’s kaffir or lime is a Southeast Asian citrus variety that has a distinctive flavor that infuses many classic dishes from this region of the world. Thai food in particular uses a lot of kaffir lime and it also appears in foods from Indonesia, Cambodia, Sri Lanka, China and Malaysia, among others. Fresh kaffir lime leaves and fruit are sometimes available in Asian markets, and dried leaves are often readily available, especially in areas with large Thai populations. Kaffir limes can also be grown indoors in USDA zones 10 and 11.
Like many citrus trees, the kaffir lime is decorated with dense, sharp thorns which inspired the scientific name Citrus hystrix. The tree produces extremely voluminous pear-shaped fruit and distinctive hourglass-shaped leaves. Kaffir lime leaves look like two leaves stuck end to end, and are dark green and very glossy, with a hint of leathery. The fruits are bright green to yellow in color and their rinds contain a large amount of tasty oil.
The leaves are often simmered in soups and curries to impart a distinctive citrus floral flavor. The fruits can be peeled for their zest, which is often included in curry sauces such as Thai green curry, and the fruits can also be juiced. Kaffir lime juice is not usually used in cooking, although it does appear in cosmetics and hair rinses. Leaves, zest and juice all have an intense citrus aroma and a distinctive sour taste.
When fresh leaves are available, they are preferable, as they have more flavorful oils. Some markets also sell frozen leaves when fresh leaves aren’t convenient. Dried leaves should be used at a higher concentration and should be stored in a cool, dry, dark place. If you produce a lot of food in Southeast Asia and live in a subtropical area, it may be more cost-effective to grow a kaffir lime tree and harvest leaves and fruit as needed.
There has been some controversy over the name of the food, as ‘kaffir’ is a derogatory term in South Africa. Some people prefer to call it makrut or magrood lime, as the connection between the offensive slang and this delightful tree is unclear. It may also be called limau purut, odu dehi, shauk-nu, swangi or jeruk purut, depending on which region of Southeast Asia you are in.
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