Kaffir Lime

The juice and rinds are used in traditional Indonesian medicine; for this reason the fruit is referred to in Indonesia as jeruk obat ("medicine citrus"). The oil from the rind has strong insecticidal properties. The juice is generally regarded as too acidic to use in food preparation, but finds use as a cleanser for clothing and hair in Thailand.

Citrus x hystrix is grown worldwide in suitable climates as a garden shrub for home fruit production. It is well suited to container gardens and large garden pots on patios, terraces, and in conservatories.

The rind of the kaffir lime is commonly used in Laotian and Thai curry paste, adding an aromatic, astringent flavor. The zest of the fruit is used in creole cuisine and to impart flavor to "arranged" rums in the Martinique, RĂ©union island and Madagascar.
The leaves can be used fresh or dried, and can be stored frozen. Its hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) are widely used in Thai and Laotian cuisine (for dishes such as tom yum), and Cambodian cuisine (for the base paste "Krueng"). The leaves are used in Indonesian cuisine (especially Balinese and Javanese), for foods such as sayur asam, and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines.

The kaffir lime, Citrus × hystrix, Rutaceae), is also known as combava, kieffer lime, limau purut, jeruk purut or makrut lime, Kabuyao (Cabuyao). It is a lime native to Indochinese and Malesian ecoregions in Laos, Indonesia, Malaysia and Thailand, and adjacent countries. It is used in Southeast Asian cuisine.