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Citrus hystrix, called the kaffir lime, Thai lime [4] or makrut lime, [5] (US: / ˈ m æ k r ə t /, UK: / m ə k ˈ r uː t /) [6] is a citrus fruit native to tropical Southeast Asia. [7] [8] Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. [9] Its rind and crushed leaves emit an intense ...
A lime is a citrus fruit, which is typically round, lime green in colour, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles. [1] There are several species of citrus trees whose fruits are called limes, including the Key lime (Citrus aurantiifolia), Persian lime, kaffir lime, finger lime, blood lime, and desert lime.
Citrus longispina - winged lime (unresolved as to whether or not it is a hybrid, variety or species) A number of hybrids between this subgenus and the subgenus Citrus also exist: Ichandarins Yuzu (ichang papeda × mandarin) [4] Sudachi (ichang papeda × mandarin) [5] Ichang lemon (ichang papeda × pomelo) Hyuganatsu (yuzu × pomelo, or yuzu sport)
The entry for this is Kaffir Lime on Wikipedia. This is the name known worldwide. I get it had negative connotations especially in South Africa and that there are people who want to use Makrut Lime (which doesn't make sense since Makrut itself already refers to the whole Lime where the name is sourced from, so it's essentially calling it Lime ...
Citrus latipes, commonly called "Khasi papeda", [2] is sometimes mistakenly identified as Kaffir lime . [1] Native to Northeast India, the khasi papeda is a small, thorny tree that closely resembles both kaffir limes and ichang papedas (C. cavaleriei). Though rarely eaten, and extremely rare in cultivation, the fruit is edible.
Kaffir lime zest must be sliced into thin strips and Kaffir lime leaves require deveining and thinly chopping. The ingredients are then added to the mortar and pounded, usually lime zest/leaves first until smooth, then chili, lemongrass, galangal, and turmeric, until a deep red color is achieved. Lastly, the garlic and shallots are added.
Pa-O women selling vegetables. The following is a list of ingredients used in Burmese cuisine.Burmese cuisine utilizes a wide array of vegetables and fruits. Due to influences from India and China, most Burmese dishes use a much wider variety of ingredients than the Indian or Chinese cuisines.
Cam sành (Vietnamese: [kaːm ʂâjŋ̟]) [1] [2] or King orange (Citrus reticulata × sinensis) [1] is a citrus hybrid originating in Vietnam.. Cam sành is Vietnamese for "terracotta orange", although the fruit is more akin to a mandarin or tangerine.