Kaffir lime: Difference between revisions

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'''''Citrus hystrix''''', called the '''kaffir lime''', '''Thai lime'''~~<ref name=":0" />~~ or '''makrut lime''', is a [[citrus fruit]] native to [[tropical Asia|tropical]] [[Southeast Asia]].

'''''Citrus hystrix''''', called the '''kaffir lime''', '''Thai lime''' or '''makrut lime''', is a [[citrus fruit]] native to [[tropical Asia|tropical]] [[Southeast Asia]].

Its fruit and leaves are used in [[Southeast Asian cuisine]], and its [[Petitgrain|essential oil]] is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance.

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''C. hystrix'' leaves are used in Southeast Asian cuisines such as [[Indonesian cuisine|Indonesian]], [[Laotian cuisine|Laotian]], [[Cambodian cuisine|Cambodian]], and [[Thai cuisine|Thai]]. The leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in [[Thai cuisine]] (for dishes such as [[tom yum]]) and [[Cambodian cuisine]] (for the base paste "[[Kroeung|krueng]]"). The leaves are used in [[Vietnamese cuisine]] to add fragrance to chicken dishes and to decrease the pungent odor when steaming snails. Also, in Vietnamese villages that harvest [[silkworms]], the silkworms in the [[pupa]] stage are [[stir-fried]] with the kaffir lime leaves. The leaves are used in [[Cuisine of Indonesia|Indonesian cuisine]] (especially [[Balinese cuisine]] and [[Javanese cuisine]]) for foods such as [[soto ayam]] and are used along with [[Syzygium polyanthum|Indonesian bay leaf]] for chicken and fish. They are also found in [[Cuisine of Malaysia|Malaysian]] and [[Cuisine of Myanmar|Burmese]] cuisines.

The [[Peel (fruit)|rind]] (peel) is commonly used in Lao and [[Thai curry]] paste, adding an aromatic, astringent flavor. The [[Zest (ingredient)|zest]] of the fruit, referred to as combava,~~{{citation needed|date=December 2016}}~~ is used in [[creole cuisine]] to impart flavor in [[Flavored liquor|infused rums]] and [[rougails]] in [[Mauritius]], [[Réunion]], and [[Madagascar]]. In Cambodia, the entire fruit is [[candied fruit|crystallized or candied]] for eating.

The [[Peel (fruit)|rind]] (peel) is commonly used in Lao and [[Thai curry]] paste, adding an aromatic, astringent flavor. The [[Zest (ingredient)|zest]] of the fruit, referred to as combava, is used in [[creole cuisine]] to impart flavor in [[Flavored liquor|infused rums]] and [[rougails]] in [[Mauritius]], [[Réunion]], and [[Madagascar]]. In Cambodia, the entire fruit is [[candied fruit|crystallized or candied]] for eating.

===Medicinal===

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 }}
-'''''Citrus hystrix''''', called the '''kaffir lime''', '''Thai lime'''<ref name=":0" /> or '''makrut lime''', is a [[citrus fruit]] native to [[tropical Asia|tropical]] [[Southeast Asia]].
+'''''Citrus hystrix''''', called the '''kaffir lime''', '''Thai lime''' or '''makrut lime''', is a [[citrus fruit]] native to [[tropical Asia|tropical]] [[Southeast Asia]].
 Its fruit and leaves are used in [[Southeast Asian cuisine]], and its [[Petitgrain|essential oil]] is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance.
@@ Line 75: / Line 75: @@
 ''C. hystrix'' leaves are used in Southeast Asian cuisines such as [[Indonesian cuisine|Indonesian]], [[Laotian cuisine|Laotian]], [[Cambodian cuisine|Cambodian]], and [[Thai cuisine|Thai]]. The leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in [[Thai cuisine]] (for dishes such as [[tom yum]]) and [[Cambodian cuisine]] (for the base paste "[[Kroeung|krueng]]"). The leaves are used in [[Vietnamese cuisine]] to add fragrance to chicken dishes and to decrease the pungent odor when steaming snails. Also, in Vietnamese villages that harvest [[silkworms]], the silkworms in the [[pupa]] stage are [[stir-fried]] with the kaffir lime leaves. The leaves are used in [[Cuisine of Indonesia|Indonesian cuisine]] (especially [[Balinese cuisine]] and [[Javanese cuisine]]) for foods such as [[soto ayam]] and are used along with [[Syzygium polyanthum|Indonesian bay leaf]] for chicken and fish. They are also found in [[Cuisine of Malaysia|Malaysian]] and [[Cuisine of Myanmar|Burmese]] cuisines.
-The [[Peel (fruit)|rind]] (peel) is commonly used in Lao and [[Thai curry]] paste, adding an aromatic, astringent flavor. The [[Zest (ingredient)|zest]] of the fruit, referred to as combava,{{citation needed|date=December 2016}} is used in [[creole cuisine]] to impart flavor in [[Flavored liquor|infused rums]] and [[rougails]] in [[Mauritius]], [[Réunion]], and [[Madagascar]]. In Cambodia, the entire fruit is [[candied fruit|crystallized or candied]] for eating.
+The [[Peel (fruit)|rind]] (peel) is commonly used in Lao and [[Thai curry]] paste, adding an aromatic, astringent flavor. The [[Zest (ingredient)|zest]] of the fruit, referred to as combava, is used in [[creole cuisine]] to impart flavor in [[Flavored liquor|infused rums]] and [[rougails]] in [[Mauritius]], [[Réunion]], and [[Madagascar]]. In Cambodia, the entire fruit is [[candied fruit|crystallized or candied]] for eating.
 ===Medicinal===