The scientific name for the citrus fruit that is native to Southeast Asia and is commonly referred to as a "Kaffir Lime" is Citrus hystrix. Makrut lime and Thai lime are some of the alternative names for this fruit. Little green fruits with a noticeable bumpy texture are produced by the Kaffir Lime tree. The strong citrus flavor and fragrant fruit peel make it a popular ingredient in many recipes. Various culinary recipes, particularly those from Thai, Indonesian, and Malaysian cuisines, make use of both the leaves and the ...
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The scientific name for the citrus fruit that is native to Southeast Asia and is commonly referred to as a "Kaffir Lime" is Citrus hystrix. Makrut lime and Thai lime are some of the alternative names for this fruit. Little green fruits with a noticeable bumpy texture are produced by the Kaffir Lime tree. The strong citrus flavor and fragrant fruit peel make it a popular ingredient in many recipes. Various culinary recipes, particularly those from Thai, Indonesian, and Malaysian cuisines, make use of both the leaves and the peel of the Kaffir Lime. The leaves are commonly used to enhance the flavor of soups, curries, and other meals, and they have a distinctive double-lobed shape. Many sweet and savory meals benefit from the addition of fruit zest. Notably, the term "Kaffir" has a history of being used as a racial slur, which has made it offensive in some locations. Consequently, common terms like "Makrut Lime" are starting to replace more specific ones when describing this citrus fruit.
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