Kaffir lime (Citrus hystrix)

Scientific name: Cirrus hysteric.   Family: Rutaceae (citrus family).

Kaffir lime is a very popular spice used in Southeast Asia foods, especially in Thai, Malaysia, Cambodia, and Balinese. Limes vary in size depending on variety and growing condition, begin anywhere from the size of a large cumquat with some Southeast variety, to the size of a lemon in the case of tropically grown Tahitian limes.

Among citrus, kaffir lime had medium sensitivity to cold and will grow in coastal areas and protected location in central Florida.

Kaffir lime fruits

The leaves and the rind of the fruit are similar in taste except the leaves are more intense with the zesty pungent citrusy notes which Southeast Asian cultures enjoy.

Kaffir limes are used for treatments with the belief that these herbs and plant parts carry some medicinal properties that would be able to heal, rejuvenate and cure the recipients of these treatments from ailments.

Kaffir lime leaves

The leaves are used to enhance flavour. Typically kaffir lime leaves are added to liquid based dishes, such as curries, stews or soups, the leaves are tough and fibrous and can be unpleasant to eat. This is why they are usually used whole but brushed or torn to release their fragrance.

Kaffir lime also has antibacterial activity. The volatile oil obtained from leaf, fruit peel and juice inhibited bacterial growth, which could be ascribed to the presence of citronellal.
Kaffir lime (Citrus hystrix)