Fruit
Kaffir Lime
Kaffir lime (makrut lime, Citrus hystrix) is a Southeast Asian citrus grown for intensely aromatic double-lobed leaves, bumpy fruit rind, and juice. Leaves are torn or finely sliced into Thai, Lao, Cambodian, and Indonesian soups, curries, and salads; zest and fruit flavour pastes and drinks. Fresh or frozen leaves keep more perfume than dried. The plant is distinct from Persian or key lime even though all are citrus: leaf, rind, and fruit each have different culinary roles on the same tree.
Also known as: Makrut, Makrut, Krouch soeuch, Jeruk Purut, Limau Purut, Makrut Lime, Kaffir Lime
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History
Makrut lime was established in mainland Southeast Asia for aromatic leaf, rind, and traditional use.
Thai, Khmer, and Malay cookery fixed the leaf and rind in curry pastes, broths, and salads.
Colonial botanical exchange spread Citrus hystrix cultivation beyond its core range.
Global Thai restaurants drove supermarket demand for fresh and frozen kaffir lime leaves and fruit.