Kaffir lime
A citrus fruit used in cuisine, perfumery, and traditional medicine.
Citrus hystrix goes by several common names: kaffir lime, Thai lime, or makrut lime. It comes from tropical Southeast Asia, where both the fruit and leaves are used in cooking, while the essential oil finds a place in perfumery. The rind and crushed leaves give off a strong citrus smell.
The name "kaffir lime" most likely traces back to the Kaffirs, an ethnic group in Sri Lanka partly descended from enslaved Bantu people. The earliest known written mention, spelled "caffre," appears in an 1888 book on cultivated oranges and lemons in India and Ceylon, which notes that plantation workers rubbed the juice on their feet to repel land leeches, giving it the local name "Leech Lime." Another early source from 1910 also calls it the "Kaffir Lime" in Ceylon. Some suggest the name came from Indian Muslims referring to the fruit's non-Muslim origins to convey otherness. Claims that the name derives from the South African ethnic slur "kaffir" are not well supported.
In its native regions, the plant has many local names. In Javanese it is *jêruk purut*, and in Malay *limau purut*, both meaning "warty lime" because of the bumpy skin. In Chinese it is *jiàn yè chéng* ("arrow-leaf lime"), in the Philippines *kabuyaw* or *kulubot* (the city of Cabuyao is named after it), and in Kongu Tamil *kolumichai*. Thai speakers call it *makrud* or *makrut* (also used for bergamot orange), while in Laos it is *mak khi hut*, in Vietnam *chúc* or *chanh Thái*, in Cambodia *kroch saech*, and on Réunion Island *combava*. There is a similar Philippine fruit called micrantha, ancestral to Key limes and Persian limes, which might be the same species as kaffir lime, but genomic studies are not detailed enough to confirm this.
In the Dutch Cape Colony (now part of South Africa), the Arabic word *kafir* was adopted by colonists as "kaffir," a slur against Bantu peoples. Because of this, some writers prefer the more neutral name "makrut lime." In South Africa, it is usually called "Thai lime."
The plant is a thorny shrub or small tree, reaching 2 to 11 meters tall. Its leaves are aromatic and distinctively shaped like hourglasses—the leaf blade plus a flattened, leaf-like stalk (a winged petiole). The fruit is rough, green, and ripens to yellow, with a bumpy exterior and small size (about 4 cm wide). The thick skin tastes very acidic and slightly bitter. Flowers have four to five white petals and are fragrant.
Pierre Sonnerat collected specimens in 1771–72, and the plant appears in Lamarck's *Encyclopédie Méthodique* from 1796. The name "kaffir lime" shows up in texts from 1868 in Ceylon, where rubbing the juice on legs and socks prevented leech bites—possibly the origin of the name "leech lime."
Culinary uses are widespread. The leaves are the most commonly used part, fresh, dried, or frozen. They appear in Thai dishes like tom yum, Cambodian paste *krueng*, Vietnamese chicken dishes and steamed snails (and even stir-fried silkworm pupae), Indonesian dishes such as soto ayam (often with Indonesian bay leaf for chicken or fish), and in Malaysian and Burmese cuisines. The rind is used in Lao and Thai curry paste for its aromatic, astringent flavor. On Mauritius, Réunion, and Madagascar, the zest (called *combava*) flavors infused rums and rougails. In Cambodia, the whole fruit is crystallized or candied.
Medicinally, the juice and rinds appear in traditional Asian remedies; the juice is used in shampoo and believed to kill head lice. Other uses include cleaning clothing and hair in Thailand and Cambodia, and lustral water with slices of the fruit is used in Cambodian religious ceremonies. Makrut lime oil serves as raw material in pharmaceuticals, agriculture, food, sanitation, cosmetics, and perfumery, and is popular in aromatherapy and beauty products.
The plant is grown worldwide in suitable climates as a garden shrub for home fruit production, and does well in containers on patios, terraces, and in conservatories.
The compound responsible for its characteristic aroma is (–)-(S)-citronellal, making up to 80 percent of the leaf oil. Minor components include citronellol (10 percent), nerol, and limonene. Notably, makrut lime leaves contain only the (S) stereoisomer of citronellal, while its mirror image, (+)-(R)-citronellal, appears in lemon balm and (to a lesser degree) elsewhere.
- native_range
- tropical Southeast Asia
- height
- 2 to 11 metres (6 to 35 ft)
- fruit_size
- approximately 4 cm (2 in) wide
- key_aroma_compound
- (-)-(S)-citronellal (up to 80% in leaf oil)
- toxicity
- contains furanocoumarins causing phytophotodermatitis
Lore & Background
The most likely etymology of the primary common name 'kaffir lime' is through the Kaffirs, an ethnic group in Sri Lanka partly descended from enslaved Bantu. of India and Ceylon, which notes that Europeans called it 'Caffre Lime'. Another proposed etymology is from Indian Muslims of the imported fruit from non-Muslim lands to convey otherness. Claims that the name derives directly from the South African ethnic slur 'kaffir' are not well supported. In the Dutch Cape Colony (today part of South Africa), the Arabic kafir was adopted by Dutch colonists as 'kaffir', an ethnic slur for Bantu peoples. In reaction, some authors have favored 'makrut lime', a lesser known but more neutral name. In South Africa, it is usually referred to as 'Thai lime'. The fruit is known by various names in its native areas, including jêruk purut in Javanese, limau purut in Malay, makrud or makrut in Thailand, and combava in Réunion Island.
Reader's Guide
The kaffir lime is significant for its widespread culinary use across Southeast Asia, particularly its leaves in Thai, Cambodian, Indonesian, and Vietnamese cuisines, and its rind in Lao and Thai curry pastes. Its essential oil is used in perfumery, aromatherapy, and cosmetic products. The fruit's juice and rind are used in traditional medicine in some Asian countries, and the juice is employed as a cleanser for clothing and hair. The compound responsible for its characteristic aroma, (-)-(S)-citronellal, is found in leaf oil up to 80 percent. The fruit peel contains an essential oil comparable to lime fruit peel oil, with main components limonene and β-pinene. The plant contains furanocoumarins, which can cause phytophotodermatitis upon external use. The micrantha, a similar citrus fruit native to the Philippines, could represent the same species as C. hystrix, but genomic characterization has not been performed in sufficient detail for a definitive conclusion.
Did You Know?
- The compound responsible for the characteristic aroma, (-)-(S)-citronellal, is contained in the leaf oil up to 80 percent.
- The fruit contains furanocoumarins, which can cause phytophotodermatitis.
- The city of Cabuyao in the Philippines is named after the fruit, known locally as kabuyaw or kulubot.
Frequently Asked Questions
Who is Kaffir lime?
Kaffir lime (Citrus hystrix), also called Thai lime or makrut lime, is a citrus tree indigenous to tropical Southeast Asia. It grows to roughly 2–11 metres tall and bears small fruits about 4 cm wide.
What are Kaffir lime's powers or role?
Both the fruit and the intensely fragrant leaves are workhorses in Southeast Asian cooking, while the extracted essential oil feeds the perfumery trade. The leaf oil is dominated by (S)-citronellal, which can reach up to 80% of its composition and is responsible for that sharp citrus punch.
How does Kaffir lime's story end?
In a recipe, kaffir lime usually makes its final entrance at the very end—crushed leaves are tossed into a curry or soup just before it hits the table so the volatile oils don't cook away. As a living plant, it simply continues as a perennial tree in tropical gardens and wild groves.
Why is Kaffir lime important to the community?
It bridges three fields—cuisine, perfumery, and traditional medicine—making it one of the most multi-purpose citrus species in its native range. The fact that both fruit and leaf are used in cooking sets it apart from most other citrus varieties.
What should fans watch out for when handling Kaffir lime?
Its rind and leaves contain furanocoumarins, compounds that can cause phytophotodermatitis—painful blistering—once the exposed skin is hit by UV light. Wearing gloves while cutting or crushing the leaves is the standard safety tip in the fan community.
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