Citrus hystrix DC.(Jeruk Purut -Ind.) or citrus papeda or torosa Blanco) is a bush plant which is used mainly it’s fruit and leaves as food flavorings, in international trade known as the Kaffir Lime. The other name ma kruut (Thailand), Krauch soeuch (Cambodia), 'khi' Hout (Laos), shouk-Pote (Burma), kabuyau, kulubut, kolobot (Philippines), and truc (Vietnam).
It’s leaves, used as fragrances in cooking.
This citrus fruit belonging to the Subgenus Papeda, unlike other types of citrus , so easily recognizable appearance. It has small tree (shrubs), thorny branches, typical leaf shape, like two pieces arranged vertically from the extreme edges of indetation; thick and slippery surface, slightly layered of wax. It’s young leaves can be a strong purple. It has oval shape flowers , small fruit, usually not more than 2cm in diameter, round with bumps and rough skin surface; thick rind and very fragrant. Propagation is by seed or by transplant.
In the culinary world of Southeast Asia that is usually used as a neutralizing the stench of meat or fish to prevent feel queasy. Fish that had been cleaned normally dropped or smeared with fruit juice to reduce the fishy smell. Kaffir lime leaves are also used for a lot of purpose. For example, the pieces mixed with pecel spices for the fragrant (pecel is salad made of blanched vegetables served with peanut sauce); similarly, in making peanut brittle, pieces of leaves mixed with flour batter and then fried. In Thailand, lime leaves, very popular in cooking. Tom yum and tom khaa, two popular gravy food, use it. Menu from Cambodia, the Malay Peninsula, Sumatra, Java, and Bali islands also use citrus hystrix / kaffir lime leaves as food fragrances.
For spices, kaffir lime leaves and fruit hard to find a replacement, lime fruit skin can be used when forced to. The leaves can be dried for use in the future but only lasted less than a year. Another way of preserving a more durable is to be frozen.
