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Kaffir lime (Citrus Hystrix) is a basic ingredient in Thai cuisine and Southeast Asian. Its origin is located in Indonesia and Malaysia, but its cultivation has spread even as a shrub or ornamental tree. The plant is very aromatic. Some people call it sambal part or jeruk among other names depending on the language. It is a lime-like fruit that we all know, green and small in size, but the skin is irregular.The kaffir lime is usually used for just the juice, only using the skin as a condiment. Kaffir has a strong citrus flavor.
Rich in Essential Oils
Kaffir lime leaves we can find fresh or dried and bagged. Incorporated into curries sauces such as teriyaki, sambal and many dishes, you will love it. This lime is rich in essential healing oils and usage has to be controlled, especially because a small amount adds much flavor and aroma, with one or two leaves, we get meat, fish, chutneys or other dishes, fragrant and characteristics resulting inimitable. However, it should not be confused with the common rough lemon since Lima makeup citrus is a very different kind, with unique botanical characteristics, especially in leaf morphology and plant formation.
Both the leaves and the fruit of the kaffir lime provide a powerful citrus flavor that applied in many dishes of Thai cuisine and Southeast Asia, including some cocktails and as a traditional medicine in Indonesia. It makes the best herbal tea. In the case of using the fruit, we should seek (and other citrus) peel careful not to take anything white, it is extremely bitter. The crushed green skin of the kaffir lime can be included in various sauces and condiments or infusion, as well as broths and soups.According to the etymological dictionary “French Creole” by Annegret Bollée, Combava or in Portuguese “Cumbava” is the name in ancient maritime charts of Sumbawa Island Indonesia (or Bima), part of the archipelago of the Sunda Islands, in the Maluku Sea. It is the latter, a passionate botanist good food, spices, and condiments are discovering this little citrus on the eponymous island before getting in Mauritius Islands between 1767 and 1772 in its ‘Domaine de Mon Plaisir,’ in the garden ‘Pamplemousses.’ He baptized the tree “Lemon of Combava Moluccas” and this name remains intact throughout inventories of botanical gardens in the Moluccas Islands and Reunion for nearly 70 years.