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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 ...
Citrus australasica, the finger lime or caviar lime, is a thorny understorey shrub or small tree of lowland subtropical rainforest in the coastal border region of Queensland and New South Wales, Australia. It has edible fruits which are grown as a commercial crop.
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.
The finger lime has been recently popularised as a gourmet bushfood. Finger lime is thought to have the widest range of colour variation within any Citrus species. Ginger lime Adajamir Citrus assamensis: Citrus assamensis, the adajamir or ginger lime, is a species of flowering plant in the family Rutaceae, native to Assam and Bangladesh. It is ...
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 Key lime or acid lime (Citrus × aurantiifolia or C. aurantifolia) is a citrus hybrid (C. hystrix × C. medica) native to tropical Southeast Asia. It has a spherical fruit, 2.5–5 centimetres (1–2 inches) in diameter. The Key lime is usually picked while it is still green, but it becomes yellow when ripe.
Kaffir lime leaves, Makrud lime leaves (Citrus hystrix) (Southeast Asia) Kala zeera, kala jira, black cumin (Bunium persicum) Keluak, kluwak, kepayang (Pangium edule) Kencur, galangal, kentjur (Kaempferia galanga) (Java, Bali) Kinh gioi, Vietnamese balm (Elsholtzia ciliata) Kokum seed (Garcinia indica) (Indian confectionery)
Spices include Kaempferia galanga (galangal), shallots, garlic, turmeric, ginger and Kaffir lime are used in Balinese cuisine. Balinese 8-spice is made with white pepper, black pepper, coriander, cumin, clove, nutmeg, sesame seed, and candlenut. Palm sugar, fish paste, and basa gede (a spice paste) are used. [5]