Kaffir lime | |
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Fruit on tree | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Sapindales |
Family: | Rutaceae |
Genus: | Citrus |
Species: | C. hystrix |
Binomial name | |
Citrus hystrix | |
Map of inferred original wild ranges of the main Citrus cultivars, with C. hystrix in pale green [2] | |
Synonyms [3] | |
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Citrus hystrix, called the kaffir lime, Thai lime [4] or makrut lime, [5] ( US: /ˈmækrət/ , UK: /məkˈruːt/ ) [6] is a citrus fruit native to tropical Southeast Asia. [7] [8]
Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. [9] Its rind and crushed leaves emit an intense citrus fragrance.
"Kaffir" is thought to ultimately derive from the Arabic kafir , meaning infidel, though the mechanism by which it came to be applied to the lime is uncertain. Following the takeover of the Swahili coast, Muslims used the term to refer to the non-Muslim indigenous Africans, who were increasingly abducted for the Indian Ocean slave trade, which reached a height in the fifteenth and sixteenth century.[ citation needed ]
The most likely etymology is through the Kaffirs, an ethnic group in Sri Lanka partly descended from enslaved Bantu. [10] The earliest known reference, under the alternative spelling "caffre" is in the 1888 book The Cultivated Oranges, Lemons Etc. of India and Ceylon by Emanuel Bonavia, who notes, "The plantation coolies also smear it over their feet and legs, to keep off land leeches; and therefore in Ceylon [Sri Lanka] it has also got the name of Kudalu dchi, or Leech Lime. Europeans call it Caffre Lime." [10] [11] Similarly, H.F. MacMillan's 1910 book A Handbook of Tropical Gardening and Planting notes, "The 'Kaffir Lime' in Ceylon." [10] [12]
Another proposed etymology is directly by Indian Muslims of the imported fruit from the non-Muslim lands to the east to "convey otherness and exotic provenance." [10] Claims that the name of the fruit derives directly from the South African ethnic slur "kaffir" (see "South Africa" below) are not well supported. [10]
C. hystrix is known by various names in its native areas:
The micrantha, a similar citrus fruit native to the Philippines that is ancestral to several hybrid limes, such as the Key lime and Persian lime, may represent the same species as C. hystrix, but the genomic characterization of the kaffir lime has not been performed in sufficient detail to allow a definitive conclusion. [18]
In South Africa, the Arabic kafir was adopted by White colonialists as "kaffir," [10] an ethnic slur for black African people. [19] Consequently, some authors favour switching from "kaffir lime" to "makrut lime," a less well-known name, while in South Africa, it is usually referred to as "Thai lime". [20] [21] [22]
C. hystrix is a thorny shrub or small tree, 2 to 11 metres (6 to 35 ft) tall, with aromatic and distinctively shaped "double" leaves. [23] [24] These hourglass-shaped leaves comprise the leaf blade plus a flattened, leaf-like stalk (botanically, a winged petiole). The fruit is rough and green and ripens to yellow; it is distinguished by its bumpy exterior and small size, approximately 4 cm (2 in) wide. [24] The fruits have thick skins (pericarps) and taste very acidic and slightly bitter. [25] Flowers can have four to five petals that are white in color and are fragrant. [4]
Pierre Sonnerat (1748–1814) collected specimens of it in 1771-72, and it appears in Lamarck's Encyclopédie Méthodique (1796). [26] [27]
Makrut lime appears in texts under the name of kaffir lime in 1868, in Ceylon, where rubbing the juice onto legs and socks prevents leech bites. [28] This could be a possible origin of the name leech lime.
C. hystrix leaves are used in Southeast Asian cuisines such as Indonesian, Laotian, Cambodian, and Thai.[ citation needed ] The leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in Thai cuisine [29] [30] (for dishes such as tom yum) and Cambodian cuisine (for the base paste "krueng"). [31] 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. [32] The leaves are used in Indonesian cuisine (especially Balinese cuisine and Javanese cuisine) for foods such as soto ayam and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines. [33]
The rind (peel) is commonly used in Lao and Thai curry paste, adding an aromatic, astringent flavor. [29] The zest of the fruit, referred to as combava,[ citation needed ] is used in creole cuisine to impart flavor in infused rums and rougails in Mauritius, Réunion, and Madagascar. [34] In Cambodia, the entire fruit is crystallized/candied for eating. [35]
The juice and rinds of the peel are used in traditional medicine in some Asian countries; the fruit's juice is often used in shampoo and is believed to kill head lice. [24]
The juice is used as a cleanser for clothing and hair in Thailand [30] and occasionally in Cambodia. Lustral water mixed with slices of the fruit is used in religious ceremonies in Cambodia.
Makrut lime oil is used as raw material in many fields, including pharmaceutical, agronomic, food, sanitary, cosmetic, and perfume industries. It is also used extensively in aromatherapy and as an essential ingredient in various cosmetic and beauty products. [36]
C. hystrix is grown worldwide in suitable climates as a garden shrub for home fruit production. It is well suited to container gardens and for large garden pots on patios, terraces, and in conservatories.
The compound responsible for the characteristic aroma was identified as (–)-(S)-citronellal, which is contained in the leaf oil up to 80 percent; minor components include citronellol (10 percent), nerol and limonene.
From a stereochemical point of view, it is remarkable that makrut lime leaves contain only the (S) stereoisomer of citronellal, whereas its enantiomer, (+)-(R)-citronellal is found in both lemon balm and (to a lesser degree) lemon grass, (however, citronellal is only a trace component in the latter's essential oil).
Makrut lime fruit peel contains an essential oil comparable to lime fruit peel oil; its main components are limonene and β-pinene. [9] [37]
C. hystrix contains significant quantities of furanocoumarins, in both the peel and the pulp. [38] Furanocoumarins are known to cause phytophotodermatitis, [39] a potentially severe skin inflammation. Cases of phytophotodermatitis induced by external use of C. hystrix have been reported. [40]
Kumquats, or cumquats in Australian English, are a group of small, angiosperm, fruit-bearing trees in the family Rutaceae. Their taxonomy is disputed. They were previously classified as forming the now-historical genus Fortunella or placed within Citrus, sensu lato. Different classifications have alternatively assigned them to anywhere from a single species, Citrus japonica, to numerous species representing each cultivar. Recent genomic analysis defines three pure species, Citrus hindsii, C. margarita and C. crassifolia, with C. × japonica being a hybrid of the last two.
Citrus is a genus of flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including crops such as oranges, lemons, grapefruits, pomelos, and limes. The genus Citrus is native to South Asia, East Asia, Southeast Asia, Melanesia, and Australia. Various citrus species have been used and domesticated by indigenous cultures in these areas since ancient times. From there its cultivation spread into Micronesia and Polynesia by the Austronesian expansion ; and to the Middle East and the Mediterranean via the incense trade route, and onwards to Europe and the Americas.
Calamansi, also known as calamondin, Philippine lime, or Philippine lemon, is a citrus hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia, Malaysia, and Brunei, as well as parts of southern China and Taiwan.
A lime is a citrus fruit, which is typically round, green in color, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles.
The citron, historically cedrate, is a large fragrant citrus fruit with a thick rind. It is said to resemble a 'huge, rough lemon'. It is one of the original citrus fruits from which all other citrus types developed through natural hybrid speciation or artificial hybridization. Though citron cultivars take on a wide variety of physical forms, they are all closely related genetically. It is used in Asian and Mediterranean cuisine, traditional medicines, perfume, and religious rituals and offerings. Hybrids of citrons with other citrus are commercially more prominent, notably lemons and many limes.
Yuzu is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East Asia, though recently also in New Zealand, Australia, Spain, Italy, and France.
Citrus bergamia, the bergamot orange, is a fragrant citrus fruit the size of an orange, with a yellow or green colour similar to a lime, depending on ripeness.
The Key lime or acid lime is a citrus hybrid native to tropical Southeast Asia. It has a spherical fruit, 2.5–5 centimetres in diameter. The Key lime is usually picked while it is still green, but it becomes yellow when ripe.
Papeda or papaeda is the common name for a group of Citrus species and varieties native to tropical Asia that are hardy and slow-growing, and produce unpalatable fruit. Walter Tennyson Swingle segregated these species into a separate subgenus, Papeda, that included the Ichang lemon, yuzu, kaffir lime, kabosu, sudachi, and a number of wild and uncultivated species and hybrids. Recent genetic analysis shows the papedas to be distributed among distinct branches of the Citrus phylogenetic tree, and hence Swingle's proposed subgenus is polyphyletic and not a valid taxonomic grouping, but the term persists as a common name.
Phytophotodermatitis, also known as berloque dermatitis, margarita photodermatitis, lime disease or lime phytodermatitis is a cutaneous phototoxic inflammatory reaction resulting from contact with a light-sensitizing botanical agent followed by exposure to ultraviolet A (UV-A) light. Symptoms include erythema, edema, blisters, and delayed hyperpigmentation. Heat and moisture tend to exacerbate the reaction.
Bergapten (5-methoxypsoralen) is a naturally-occurring organic chemical compound produced by numerous plant species, especially from the carrot family Apiaceae and the citrus family Rutaceae. For example, bergapten has been extracted from 24 species of the genus Heracleum in the family Apiaceae. In the family Rutaceae, various Citrus species contain significant amounts of bergapten, especially the bergamot orange, the micrantha, and certain varieties of lime and bitter orange.
Citrus macroptera, natively known as hatkhora or cabuyao, Melanesian papeda, or wild orange, is a semi-wild species of citrus native to the Sylhet region of Bangladesh and the Barak Valley Division of the Indian state of Assam.
The lemon is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar, and China.
The micrantha is a wild citrus from the papeda group, native to southern Philippines, particularly islands of Cebu and Bohol. Two varieties are recognized: small-flowered papeda, locally known as biasong, and small-fruited papeda or samuyao.
Bergamot essential oil is a cold-pressed essential oil produced by cells inside the rind of a bergamot orange fruit. It is a common flavoring and top note in perfumes. The scent of bergamot essential oil is similar to a sweet light orange peel oil with a floral note.
Citrus taxonomy refers to the botanical classification of the species, varieties, cultivars, and graft hybrids within the genus Citrus and related genera, found in cultivation and in the wild.
Mi krop, also spelled mee krob, is a Thai dish consisting of deep-fried rice vermicelli noodles with a sweet and sour sauce. Mi krop means "crisp noodles". The citrusy, sour note in the sauce often comes from the peel of som sa, a Thai citrus fruit similar to citron.
Citrus × amblycarpa is an artificial hybrid species of citrus lime. It has the hybrid formula Citrus daoxianensis × Citrus hystrix.
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