description Kaffir Lime Overview
The Kaffir lime, more commonly known as makrut lime (Citrus hystrix), is a citrus species native to tropical Southeast Asia. It is distinguished by its highly aromatic, double-lobed leaves and its distinctively rough, bumpy green rind. While the fruit itself contains highly bitter juice that is rarely used, both the rind and the leaves are essential aromatics in regional cuisines, particularly in Thai and Indonesian dishes.
insights Ranking position
Kaffir Lime ranks #24 of 152 in the Citrus Fruit ranking, behind Harumi, ahead of Moro Blood Orange.
help Kaffir Lime FAQ
Why is the Kaffir lime now called the makrut lime?
The term "kaffir" is considered highly offensive in some cultures, prompting a global shift to using the name "makrut lime" (Citrus hystrix) in culinary and agricultural contexts. This rebranding has been widely adopted by nurseries, chefs, and food writers over the last decade.
What part of the makrut lime is used in cooking?
The most prized part of the plant for cooking is the highly aromatic, double-lobed leaves, which are used whole or shredded in Southeast Asian curries and soups. The distinctively bumpy rind of the fruit is also finely grated into curry pastes like Thai green curry.
Can you eat the fruit of a makrut lime directly?
No, the actual fruit of the makrut lime is generally not eaten raw because its juice is incredibly bitter and highly acidic. Instead, the rind is zested for its intense floral fragrance, and the leaves are steeped in liquids and removed before eating.
Where do makrut limes grow natively?
The makrut lime tree (Citrus hystrix) is native to the tropical regions of Southeast Asia, including Thailand, Indonesia, and the Philippines. It grows as a thorny shrub or small tree and thrives in warm, humid climates.
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