Kaffir Lime

Some 16 species of small, evergreen trees and shrubs comprise this genus, native to SE Asia and E Pacific islands. Most citruses have been cultivated for so long that their origins are obscure. The species are very closely related, with numerous hybrids and cultivars. Citruses were unknown in Europe in Classical times, through C. aurantium and C. bergamia were first mentioned in Chinese medicine in the first century CE. The first citrus to arrive in Europe was the bitter orange, C. aurantium, probably brought by the Portuguese from the East Indies. It was followed by C. limon, probably from China, somewhere between tthe 11th and 13th centuries. Medicinal uses of citruses are complex. Various parts of the tree are used, and also various parts of the fruit at different stages of ripeness. Commonly, the leaves, fruits, juice and bark are used, while in China several quite different drugs are prepared from the fruits alone - one of the most valuable being the peel of C. reticulata, which becomes more potent with age. The related Poncirus trifoliata (hardy orange, Japanese bitter orange) is used in identical ways to C. aurantium. Citruses are high in vitamin C, flavonoids, acids, and volatile oils. They also contain coumarins, such as bergapten, which sensitize the skin to sunlight. Bergapten is sometimes added to tanning preparations and may cause dermatitis or allergic responses. The most recent uses of citruses are anti-oxidants and chemical exfoliants in cosmetics.

Small tree with dark green, broadly ovate, flat leaves with winged stalks almost as large as the leaf blades. Small white flowers are followed by small, dark green fruits with warty skins.

Common Name:	Kaffir Lime
Other Names:	Leech lime, makrut
Botanical Name:	Citrus hystrix
Genus:	Citrus
Family:	Rutacea
Native Location:	SE Asia
Cultivation:	Well-drained, neutral to slightly acid soil in sun, with ample moisture during the growing season. Scale insects, mealybugs, and tortrix moth caterpillars may affect plants under cover. Citruses do not transplant well.
Propagation:	By seed sown when ripe or in spring at 16° C (61°F); by semi-ripe cuttings in summer. Cultivars do not come true from seed.
Harvest:	Flowers (C. aurantium, C. bergamia) are picked when first open and distilled for oil. Leaves (C. aurantiifolia, C. hystrix) are picked as required for flavoring and infusions. Oil is distilled from foliage, unripe fruits (C. aurantium) and ripe fruits (C. bergamia). Fruits are picked when unripe or ripe for culinary use, candying, or oil distillation, and either unripe or ripe (C. aurantium, C. reticulata) for use in Chinese medicine.
Height:	3-5m (10-15ft)
Width:	2.5-3m (8-10ft)
Hardiness:	Min. 7°C (45°F). Sometimes withstands short periods of 0°C (32°F)
Parts Used:	Leaves, fruits
Properties:	A bitter, aromatic herb
Culinary Uses:	Fresh or dried leaves are used to flavor soups, such as tom yam, curries, and kecap (Indonesian soy sauce), especially in SE Asian cooking. Fruit rind is candied or dried to flavor curry pastes.
Bibliography:	Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pp 171-172