Scientific name / local name : Citrus histrix
Origin : tropical Asia
Flower colour : White, great smell
Soil : Normal soil, clay
sun/shade : full sun to semi shade
watering : plenty, to half dry
Hardiness/ temp. ( C) : min 5 C
Height : max 10m
Overall information : https://en.wikipedia.org/wiki/Kaffir_lime
The rind of the kaffir/makrut lime is commonly used in Lao and Thai curry paste, adding an aromatic, astringent flavor. The zest of the fruit is used in creole cuisine to impart flavor in "arranged" rums in the Martinique, Réunion island and Madagascar. However, it is the hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) that are used most often in cooking. They can be used fresh or dried, and can be stored frozen. The leaves are widely used in Thai and Lao cuisine (for dishes such as tom yum), and Cambodian cuisine (for the base paste "Krueng"). Kaffir/Makrut lime leaves are used in Vietnamese cuisine with chicken to add fragrance. They are also used when steaming snails to decrease the pungent odor while cooking. The leaves are also used in Indonesian cuisine (especially Balinese cuisine andJavanese cuisine), for foods such as Soto ayam, and are used along with Indonesian bay leaf for chicken and fish. They are also found inMalaysian and Burmese cuisines. The juice is generally regarded as too acidic to use in food preparation. In Cambodia, the entire fruit is crystallized/candied for eating.
One package contains 1 plant . We ship only healthy (in pot) growing plants. We cut them back and ship them bare root in a strong cardboard box with Thai registered airmail. EMS is also possible but prices are on request.
In many cases we can provice different size and species. Please email us for more info.
More pictures can be found on our company face book page here ; https://www.facebook.com/Asian.seeds.tubers.plants