Kaffir lime: A valuable crop for medicinal and economic benefits

New Delhi: Kaffir lime is a tropical citrus fruit native to Southeast Asia; it is also known as makrut lime. The fruit grows as a small, thorny bush or tree and is known for its dark green, bumpy fruit and aromatic leaves. Meanwhile, the taste of the fruit is bitter. The actual value lies in its leaves and rind; some valuable oils are extracted from them.

This citrus plant has been used in different cuisines of Thailand, Indonesia, Cambodia, Laos, and parts of India. The leaves, either whole or shredded, add a fresh, citrusy flavor to dishes like Tom Yum soup, green curries, and spicy stir-fries. The rind is often used in curry pastes and pickles for its sharp, floral scent.

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Besides its use in cooking, makrut lime has traditional medicinal value. In Thai medicine, the fruit and peel are believed to help with digestion, oral health, and infections. Its juice has antibacterial qualities, and oil from the peel is used in shampoos and soaps.

Makrut lime leaves are commonly found fresh or frozen in Asian markets and can be stored in the freezer without losing flavor. The fruit is harder to find, but some specialty stores carry it fresh, dried, or preserved. Makrut lime has been gaining popularity worldwide, including in India. The fruit is packed with medicinal values, and it is a perfect blend of flavor, fragrance, and traditional healing.