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.
The fruits of the kaffir lime tree are rather insignificant looking compared to the fruit of other species of lime tree. They are approximately the size of a golf ball and have very lumpy, bumpy skin. The rind of these fruits can be used for a variety of culinary purposes such as being ground in a mortar and pestle along with other spices to make a green curry paste which is used in certain Asian style culinary recipes. The zest from the rind should be used fresh whenever possible as the preserved fruit rind has an inferior taste and aroma. The extremely bitter and sour juice of the fruit is generally not used for culinary purposes although it may be used in certain cosmetic preparations.
Cosmetic Uses of Kaffir Lime
The juice of the kaffir lime fruit is supposed to make an excellent hair tonic and can be used in shampoos as an anti-dandruff formula. A ¼ cup of the freshly squeezed juice can be mixed with two cups of spring water and used as a rinse to help prevent your hair from falling out. Another natural cosmetic use of the juice is as a tooth and gum cleanser which will help prevent gingivitis.
I’ve come across a few natural beauty aids containing kaffir lime such as a bath scrub and body lotion which both claim to have detoxifying properties. The other ingredients included in these personal spa items were lemon grass and mint. The lemon grass and kaffir lime were touted as being antibacterial to help cleanse and purify your skin while the mint would leave your skin with a fresh, clean scent. For an invigorating personal spa treatment you could try placing approximately ¼ cup of the bath scrub in a small bowl and adding just enough water to form a thick paste. Use this paste while taking a bath or shower and scrub it all over your body. Follow your bath treatment with a light application of the body lotion to impart a radiant, healthy glow to your skin.
In addition, the juice of the kaffir lime fruits can be used as a natural and mild bleach which helps to remove stains in clothing and other laundry items. Mix approximately ¼ cup of the juice with 1 cup of laundry detergent and store in a small, nonmetallic container. Use this mixture as a pretreatment stain remover whenever necessary.
Medicinal Uses of Kaffir Lime
The fruit of the kaffir lime is referred to as jeruk obat in Indonesia which can be translated as medicine citrus. The rind and juice of the fruits are used in a variety of traditional Indonesian medicine preparations. The fruit juice can be used internally as an expectorant and as the juice is high in vitamin C it can also help to prevent scurvy. Studies have been conducted on the internal use of the fruit peel as a carminative and for the general relief of stomach pains associated with indigestion.
Ongoing research is being conducted into the medicinal uses of the essential oil. The essential oil, which is known as Pettigrain Combava, is steam distilled from the kaffir lime leaves and twigs. The essential oil can be employed in a variety of aromatherapy applications such as in an essential oil diffuser to help relieve the symptoms of mild depression, anxiety and fatigue. Another aromatic and therapeutic use is to mix 4-6 drops of the essential oil along with ¼ cup of a base oil such as grape seed or sweet almond oil to make an invigorating and stimulating massage oil.
Cooking with Kaffir Lime
Kaffir lime is a widely used ingredient of Asian style cuisine especially in the countries of Indonesia, Malaysia and Thailand. Both the leaves and fruit rind appear in many Thai-style dishes such as curries, soups and stir-fries. For an authentic Thai-style culinary experience kaffir lime is often combined with other spices such as chilies, galangal, garlic, ginger, lemon grass and Thai basil.
I have been able to find small packages of fresh kaffir lime leaves in the produce section of my local health food store. I recently got a bundle of freshly picked leaves from a member of my local herb society. She had just trimmed the tree growing in her zone 10, sub-tropical, south Florida garden and brought them in for the societies annual herb auction.
The leaves have a tough central rib which must be removed and discarded prior to using. After removing this rib, stack a few leaves on top of one another and then cut them into very thin, needle-like strips. Or you can place the whole leaves into your dishes at the beginning of cooking and remove and discard the leaves prior to serving your meal just as you would use a bay leaf. Despite their name kaffir lime leaves have an aroma and flavor which more closely resembles lemon or lemon verbena than lime.
The following are my own original recipes.
Turkey Meatballs with Green Curry Sauce
I like to serve this dish on top of white or brown rice or noodles. A pot of lemon grass-ginger tea also makes a nice accompaniment to this meal.
For the meatballs:
1 pound ground turkey
1 teaspoon grated fresh ginger root
1 tablespoon minced Thai or cinnamon basil
1 tablespoon minced cilantro
½ teaspoon ground cumin
½ teaspoon ground coriander
1 egg – beaten
1/2 cup dry, unseasoned bread crumbs
Preheat your oven to 350 degrees. In a large bowl add all the ingredients and mix well. Use a level tablespoon of the mixture and form into meatballs. Place the meatballs onto a baking sheet that has been coated with non-stick cooking spray. Place the sheet in the oven and bake for 20 minutes. Makes approximately 30 meatballs. While the meatballs are cooking prepare the sauce.
Green Curry Sauce:
2 tablespoons vegetable oil
2 cups chopped leeks
2 cups sliced mushrooms
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon salt
1 tablespoon thinly sliced fresh kaffir lime leaves
1 teaspoon grated fresh ginger root
2 teaspoons thinly sliced fresh curry leaves
1 tablespoon minced fresh, medium to hot chili pepper
One (13.5 ounce) can unsweetened coconut milk
½ cup water
Add the vegetable oil to a sauce pan and place it over medium heat. Add the leeks and cook for 5 minutes. Add the mushrooms, cumin, coriander and salt and cook for another 3 minutes. Add the kaffir lime leaves, ginger root, curry leaves and chili pepper and cook for 1 more minute. Add the coconut milk and water and stir until well blended. Cook for another minute or two until the sauce is nice and bubbly. When the meatballs are done place them in a large bowl or serving platter and immediately pour the sauce over them. Makes 5 servings of approximately 6 meatballs per serving.
Kaffir Lime Chili
I like to serve this chili over rice or noodles. This dish can also be used to fill tacos or burritos if desired. I’ve also offered this dish as an appetizer dip served along with lots of crisp corn chips and refreshing glasses of frosty limeade.
¼ cup olive oil
1 cup diced onions
1 pound lean ground beef
4 cloves minced garlic
One (28 Ounce) can diced tomatoes in sauce
1 tablespoon light brown sugar
¼(16 ounce) jar chunky salsa
One (15 ounce) can black beans – rinsed and drained
One (15 ½ ounce) can whole kernel corn – drained
1 tablespoon fresh kaffir lime leaves – sliced thin
1 tablespoon minced fresh oregano
1 tablespoon minced fresh marjoram
1 tablespoon fresh lemon thyme leaves
Juice and zest from 1 lime
Add the oil to a large stock pot placed over medium heat, stir in the onions and cook for 5 minutes. Add the ground beef and cook for 5 more minutes. Stir in the garlic and cook for 1 more minute. Stir in the tomatoes, brown sugar, hot pepper sauce, salt, black pepper and simmer over medium low heat for 10 minutes. Stir in the salsa, black beans, corn, kaffir lime leaves, oregano, marjoram and thyme and simmer for an additional 20 minutes. Remove the pan from the heat and stir in the lime juice and lime zest and serve immediately. Makes approximately 8-10 servings.
Kaffir Lime Resources
Here are a few sites I found on the Internet that sell fresh kaffir lime leaves. The leaves are shipped to ensure they arrive at your location within 2-3 days of their being picked. Import Food and Temple of Thai also include kaffir lime recipes on their sites which you can print out and try at your convenience.
Import Food
PO Box 2054
Issaquah, WA 98027
Phone: 888-618-8424
E-mail: [email protected]
Website: http://importfood.com
Temple of Thai
14525 SW Millikan Way
RCM #10102
Beaverton, OR 97005-2342
Phone: 877-811-8773
E-mail: [email protected]
Website: www.templeofthai.com
The Citrus Centre
West Mare Lane
Pulborough, West Sussex RH20 2EA
UNITED KINGDOM
E-mail: [email protected]
Website: www.citruscentre.co.uk
Sources
Bown, Deni. The Herb Society of America New Encyclopedia of Herbs & Their Uses. Dorling Kindersley Limited, 2001.
Norman, Jill. Herbs & Spices; The Cooks Reference. Dorling Kindersley Limited, 2002.
Hill, Tony. The Spice Lover’s Guide to Herbs & Spices. John Wiley & Sons, 2004.
Loha-unchit, Kasma. It Rains Fishes; Legends, Traditions & the Joys of Thai Cooking. Pomegranate Communications, 1995.
