The Exotic Kaffir Lime

Used for a Variety of Things - From Beauty to Cooking

Kaffir lime (Citrus hystrix) which is also referred to as wild lime, porcupine orange or makrut lime is a small, evergreen tree which is native to SE Asia. This tree is now cultivated for commercial use in parts of the United States including Hawaii, California, and Florida. In colder climates the kaffir lime tree, which only reaches 10 to 15 feet in height, can be grown in a large container which should be brought indoors during cooler weather or whenever the temperature drops below 45 degrees Fahrenheit. The species name hystrix comes from a Greek word meaning porcupine in reference to the sharp thorns present on the stems of the plant. These thorny stems make picking the leaves rather precarious and add to the high cost of harvesting the leaves which must be carefully picked by hand.

The leaves of the kaffir lime tree are dark green and glossy and have an unique shape due to the presence of winged petioles which look similar to the leaves themselves. The presence of the petioles make each leaf look like a double leaf and distinguish it from other species of lime leaves. Kaffir lime leaves can be used fresh, frozen or dried in a variety of culinary creations. Although the fresh leaves will last a few weeks when stored in the refrigerator I prefer to use them within a few days of picking them for the best flavor. If you have an over abundance of fresh leaves you can store them in a resealable plastic bag in the freezer for a few months. Just remove whatever quantity of leaves needed for your recipe and use as you would the fresh leaves. You can sometimes find small packages or bottles of the dried leaves available for sale but as they are not very aromatic try to use the fresh or frozen leaves whenever possible.