Fruit

Stem

Kaffir Lime stem is the plant’s structural stalk—edible when tender and peeled if stringy, or used for stock when fibrous. It carries mineral green flavour distinct from leaves or fruit. Trim dry ends, peel tough fibres, and cook until just tender for eating pieces. Woody cores go to the stock pot or compost. Match salt and fat to the stem’s mild bitterness or sweetness Keep cut stems cold and slightly damp until cooking.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDicedFreshPeeledSautéedSlicedStock

Traits

AromaticAromatic When YoungCrunchyFibrous Or TenderStalkTender Or Woody

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 57

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.09 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 5.02 mg
Salt 0.01 g
Total Carbohydrate 13.5 g
Dietary Fibre 2.09 g
Total Sugars 9.77 g
Complex / starch 1.04 g
Protein 0.77 g
Water 83.3 g

Detailed nutrients

Energy 57 kcal
Water 83.3 g
Carbohydrates 13.5 g
- Sugars 9.77 g
- Starch 1.04 g
- Fibre 2.09 g
Protein 0.77 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 37 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.38 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.7 µg
- Vitamin C 2 mg
- Vitamin E 0.27 mg
- Vitamin K 4.4 µg
Minerals 367 mg
- Major Minerals 365 mg
  - Calcium 65 mg
  - Sodium 5.02 mg
  - Potassium 295 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.38 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.7 · vitamin-e: 0.27 · vitamin-k: 4.4 ·

Minerals

Sodium: 5.02 · Potassium: 295 · Calcium: 65 · Iron: 1.5 ·

Stem of Kaffir Lime: composition reflects this culinary part relative to the whole ingredient.

History

5000 BCE

Market gardeners sold kaffir lime with stems intact so buyers could judge freshness at the cut end.

1900

Regional recipes learned when kaffir lime stems were tender enough to eat versus best for broth only.

1950

Prep kitchens portioned peeled kaffir lime stems for consistent braises, stir-fries and stocks.