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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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Cholesterol 0 mg
- Sodium 5.18 mg
- Salt 0.01 g
- Total Carbohydrate 12.9 g
- Dietary Fibre 2.06 g
- Total Sugars 9.58 g
- Complex / starch 1.05 g
- Protein 0.84 g
- Water 78.8 g
- Energy 58.3 kcal
- Water 78.8 g
- Carbohydrates 12.9 g
- Sugars 9.58 g
- Monosaccharides 6.7 g
- Disaccharides 2.88 g
- Starch 1.05 g
- Amylose 0.26 g
- Amylopectin 0.79 g
- Digestible Starch 0.89 g
- Resistant Starch 0.11 g
- Fibre 2.06 g
- Soluble Fibre 0.72 g
- Insoluble Fibre 1.34 g
- Protein 0.84 g
- Plant Protein 0.8 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Vitamins 84.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.4 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.3 µg
- Vitamin C 44 mg
- Vitamin E 0.28 mg
- Vitamin K 4.6 µg
- Minerals 510 mg
- Major Minerals 503 mg
- Trace Minerals 6.8 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 44 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.4 · vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.3 · vitamin-e: 0.28 · vitamin-k: 4.6 ·
Minerals
Sodium: 5.18 · Potassium: 439 · Calcium: 59 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
In the kitchen
Culinary partners and combinations that usually underperform with Kaffir Lime.
Pairs well with
Classic and complementary matches
- Chilli
- Coconut
- Fish Sauce
- Ginger
- LemongrassThai curries
- PrawnTom yum
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.