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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.
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Kaffir lime, a variety of lime fruit native to Indonesia also known as a makrut lime; Kaffir lily (disambiguation), one of two flowers found in southern Africa: Clivia miniata; Hesperantha coccinea; Kafir, kaffir or kaffircorn, another name for the grain sorghum; Kaffir boom (Erythrina lysistemon), a species of tree in the family Fabaceae
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)
Citrus × aurantiifolia – Key lime Citrus × aurantium – Bitter orange Citrus × latifolia – Persian lime Citrus × limon – Lemon Citrus × limonia – Rangpur Citrus × paradisi – Grapefruit Citrus × sinensis – Sweet orange Citrus × tangerina – Tangerine See also List of citrus fruits. Synonyms [2] Aurantium Mill. Citreum Mill.
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.
Fresh kaffir lime leaves (bai makrut), fingerroot (krachai), or fresh herbs such as Thai basil (horapa) are often added to Thai curries. Kaffir lime leaves and krachai are often cooked along with the other ingredients but fresh herbs such as Thai basil are nearly always added at the last moment to preserve the full taste and serve as a ...