Envoy at 07:31, 16 October 2007

2007-10-16T07:31:25Z

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{{Taxobox
| color = lightgreen
| name = ''Citrus x hystrix''
| image = Citrus_hystrix_dsc07772.jpg
| image_width = 240px
| image_caption = ''Citrus hystrix'' on sale
| regnum = [[Plant]]ae
| divisio = [[flowering plant|Magnoliophyta]]
| classis = [[dicotyledon|Magnoliopsida]]
| subclassis = [[Rosidae]]
| ordo = [[Sapindales]]
| familia = [[Rutaceae]]
| genus = [[Citrus]]
| species = '''''C. x'''''
| binomial = ''Citrus x hystrix''
| binomial_authority = [[Carolus Linnaeus|L.]]
}}

The '''Kaffir lime''' (''Citrus hystrix DC.'', [[Rutaceae]]), also known as '''kieffer lime''', '''makrut''', or '''magrood''', is native to [[Indonesia]] but widely grown worldwide as a backyard shrub.

Other names for ''Citrus x hystrix'':
* Burma: shauk-nu, shauk-waing
* Cambodia: krauch soeuch
* China: fatt-fung-kam
* Malaysia: limau purut
* Indonesia: jeruk purut, jeruik limo, jeruk [[sambal]]
* Philippines: swangi
* Sri Lanka: kahpiri dehi, odu dehi, kudala-dehi
* Thailand: makrut, som makrut

A very thorny bush with aromatic leaves. The oil from the rind of the rough, bumpy fruit has strong insecticidal properties. Well suited to container growing. The green lime fruits are distinguished by their bumpy exterior and their small size (approx. 4 cm wide), and the hourglass-shaped leaves (actually, the leaf and the leaf-shaped stem or phyllode) are widely used in Cambodian, Thai, and Lao Cuisine.

''Citrus x hystrix'' leaves are also popular in [[Cambodia]] and [[Cuisine of Indonesia|Indonesian]] (especially, Balinese and Javanese, but less so in [[Vietnam]]. [[Cuisine of Malaysia|Malay]], and [[Cuisine of Myanmar|Burmese]]. In [[Cuisine of Indonesia|Indonesian cuisine]] itself, kaffir lime leaves use along with Indonesian [[bay leaf]]) for [[chicken]] and [[fish]].

The leaves can be used fresh or dried, and can be stored frozen.

Although the most common product of the ''Citrus x hystrix'' tree is its leaves (which impart a sharp [[Lime (fruit)|lime]]/[[neroli]] flavour to Cambodian base paste known as "Krueng", Thai dishes such as [[tom yum]], and to Indonesian food such as [[sayur assam]] - literally ''sour vegetables''), the juice and rinds of the small, dark green gnarled fruit (known as jeruk obat - literally ''medicine citrus'') are used in traditional Indonesian medicine.

As for the zest, it is widely used in creole cuisine and to impart flavor to "arranged" [[rum]]s in the [[Réunion]] island and [[Madagascar]].

For other types of lime, see ''[[lime (fruit)]]''.
==Terminology==
''The Oxford Companion to Food'' (ISBN 0-19-211579-0) recommends that the name ''kaffir lime'' should be avoided in favor of ''makrut lime'' because ''[[Kaffir (ethnic slur)|Kaffir]]'' is an offensive term in some cultures, and also has no clear reason for being attached to this plant. However, ''kaffir lime'' appears to be much more common.

[[Image:Thai-keffir-galangal.jpg|thumb|225px|left|''Citrus hystrix'' fruit (left), used in Southeast asian cooking, with [[galangal]] root.]]
[[Image:Kaffir lime leaf.jpg|thumb|225px|right|Kaffir lime leaves are also a popular ingredient in South East Asian cooking, such as Indonesian, and Thai.]]
{{commons|Citrus hystrix}}

[[Category:Citrus]]
[[Category:Herbs]]
[[Category:Spices]]
[[Category:Thai cuisine]]
[[Category:Lao cuisine]]
[[Category:Flora of Indonesia]]

Kaffir lime - Revision history

Envoy at 07:31, 16 October 2007