Kaffir lime is a very popular spice used in Southeast Asia foods, especially in Thai, Malaysia, Cambodia, and Balinese. Among citrus, kaffir lime had medium sensitivity to cold and will grow in coastal areas and protected location in central Florida.
Kaffir lime fruits
The kaffir lime is a rough, bumpy green fruit and greenish yellow when fully ripe. The green lime fruit is distinguished by its bumpy exterior and its small size (approx. 4 cm (2 in) wide).
They are used to prepare juice, pickles and as acidulant in curries. The leaves and the rind of the fruit are similar in taste except the leaves are more intense with the zesty pungent citrusy notes which Southeast Asian cultures enjoy.
Kaffir limes are used for treatments with the belief that these herbs and plant parts carry some medicinal properties that would be able to heal, rejuvenate and cure the recipients of these treatments from ailments. The fruit skin was traditionally used among the Malaysian folks for washing their hairs and other parts of the body and also the fruit juice is rubbed onto the skin to soften or mixed with bath water to control body odor.
Kaffir lime leaves
The leaves are used to enhance flavour. Typically kaffir lime leaves are added to liquid based dishes, such as curries, stews or soups, the leaves are tough and fibrous and can be unpleasant to eat. Kaffir lime leaves can be easily distinguished from other citrus leaves due to the presence of winged petiole forming a bifoliate leaf type.
Kaffir lime also has antibacterial activity. The volatile oil obtained from leaf, fruit peel and juice inhibited bacterial growth, which could be ascribed to the presence of citronellal.
Kaffir lime
