12 health benefits of kaffir lime that will surprise you

Citrus hstr Strix, called kaffir lime, makrut lime or papeda of Mauritius, is a citrus classified in the Rutaceae – Rue family. The plant is native to tropical Southeast Asia, including southern China, Malaysia, Indonesia, Thailand and the Philippines. It has also become widely naturalized in tropical areas, with the specific location of its initial distribution uncertain. Its fruits and leaves are used in the cuisine of Southeast Asia, and its essential oil is used in perfumery. Its rind and crushed leaves exude an intense citrus scent. The plant has several common names, including Mauritian Papeda, Makrut lime, papeda, leached lime, raw lemon, Indonesian lime leaves, limau purut, Mauritian bitter orange, Thai lime, Caffir lime, limeang lime, porcupine orange, porcupine lime, Thai Bai Makrut, lime wart, limeEruk sambal.
“Kaffir” comes from the German word “Kafer“, which means”insect”. This fruit is so called due to the fact that it slightly resembles an insect. Some controversy surrounds the use of the name “kaffir” for this fruit as this word is used by white Afrikaners as a pejorative for blacks, meaning “unfaithful”. This usage comes from the Arabic word “kafir”, which was used by Portuguese explorers to describe indigenous Africans. This word is considered a derogatory term that remains in use today, and as such, alternative names such as Thai, Makrut, Asian or Lime

In addition to its culinary uses, due to its unique sour and pleasant taste, kaffir lime is also highly respected in herbal medicine, due to its high content of beneficial organic compounds that can positively affect the body’s systems. The oil, leaves, fruits and zest of kaffir lime are all used for different purposes. Kaffir limes are used in soups and sauces, such as Tom zuppa The leaves and rind are so powerful, however, that they can often overwhelm the flavor of the dish.

Factory description

Kaffir lime is a spiny, multi-stemmed evergreen shrub or small tree growing to about 2-11 meters (6 to 35 feet) tall, often not straight, twisted with spiny, hairless branches. The plant thrives in acidic clay soils rich in organic matter, fertile and well drained, and requires sufficient watering in dry seasons for good growth and fruiting.


The leaves are alternate, unifoliate and broadly ovate to ovate-oblong, 7,5-10 cm long and 5 cm broad, dark green above, lighter below, very fragrant with a long petiole expanded into prominent wings. The leaf and the enlarged petiole appear to be a single pinched leaf. The base of the leaves is wedge-shaped or rounded, the apex obtuse or slightly sharpened or notched. They are very aromatic. The bright, aromatic, double (two-part) evergreen leaves of this tree are usually shredded for use as a flavoring in a variety of Southeast Asian dishes, including soups, curry The leaves can be harvested from locally grown plants or purchased fresh or dried from Asian or specialty grocery stores.

Flowers and fruits

Flowers are small, fragrant, white; 4-lobed cusp Calyx, white with a purple fringe. Petals are 4-5 in number, Oval-oblong, yellowish-white tinged with pink. Stamens are from 24 to 30 and are free. Fertile flowers are followed by large, warty, warty or bumpy, ovoid to elliptical fruits. They are initially green turning yellowish green when ripe. They measure from 5 to 7 cm in diameter; the bark is thick and the flesh yellowish, very acidic and bitter. So, juice and pulp are rarely used in cooking. Fruit peels have a sour taste, but are often used for flavoring diced or grated. Seeds are numerous, striated, ovoid-oblong. They measure 1.5-1.8 by 1-1. 2 cm, mono-embryonic with white cotyledons.