What is Thai lime?
Thai lime, also known as kaffir lime, is a tropical fruit native to several regions in Asia, including Thailand, Indonesia, and the Philippines. Thai lime is highly prized in herbal medicine because it contains a large number of beneficial natural substances that may have beneficial effects on the body's systems. In addition, kaffir lime is used in cooking because of its unique sour and pleasant taste. The oil, leaves, fruit and peel of kaffir lime can be used for a variety of purposes. Kaffir lime leaves are often used in Thai cuisine, especially soups and sauces such as the famous tom yum soup. However, the leaves and peel are so potent that they often overpower the flavor of the dish.
Kaffir lime tree:
The kaffir lime tree is a thorny tropical Southeast Asian shrub that can reach 3-5 meters in height. Its cultivation has spread to neighboring areas through exporters and trade routes.
Lime leaves:
The leaves are thick, dark, glossy, grow in pairs, and have a figure-eight shape, ranging from 3 to 5 cm in diameter and 7 to 10 cm in length.
The leaves and peel of the kaffir lime are fragrant and are used as a condiment in a variety of condiments, such as seasoning and producing delicious curry pastes.
Kaffir lime fruit:
The fruit of the kaffir lime is an orange-sized citrus fruit with a thick, bumpy skin that grows on this shrub.
They are green when immature and turn yellow-green when mature. In Southeast Asian cuisine, they are used to make pickles, sherbets, and as an acidifying agent in curries.
Health Benefits of Kaffir Lime:
Kaffir lemon leaves and peel contain citronellal essential oil, which has a citrus aroma. Other important ingredients include limonene, nerol, and beta-pinene.
Kaffir lime leaves are used for cooking flavoring and contain many essential compounds, minerals and vitamins.
Fresh lime leaves are extremely low in calories. Nonetheless, they are rich in soluble and insoluble fiber, which helps reduce serum LDL cholesterol levels and promote regular gastrointestinal motility.
The fresh leaves and herbaceous parts of this plant are rich in folate. Folic acid is essential for DNA synthesis, and taking it during the periconception period can prevent neural tube defects in the fetus.
Kaffir limes are an exceptional source of antioxidants vitamin A, carotene and xanthin. Studies have found that eating natural foods rich in carotenoids and vitamin A can prevent lung and oral tumors.
The leaves are an excellent source of several vitamins, including thiamine, pantothenic acid, niacin, pyridoxine, and riboflavin. These B-complex vitamins aid in nervous system function, enzyme synthesis, and metabolic regulation.
Kaffir lemon leaves are rich in minerals such as calcium, copper, magnesium, sodium, potassium, zinc, manganese and selenium.
choose
Kaffir lime fruit and leaves are sold in fresh markets and specialty grocers in southern and eastern India, Southeast Asia and the African continent.
Kaffir lime trees are common and widely used in India, Myanmar, Sri Lanka, and Thailand; nearly all rural homes have lush trees in their backyards.
Choose leaves that are fresh, shiny, dark green, and have a citrus scent. Avoid yellow, wilted leaves.
The rind of a Makrut lime should appear a vibrant dark green color with a citrus aroma when you run your thumb over it.
storage
During preparation, fresh leaves are generally preferred. However, they will stay fresh in the refrigerator for up to two weeks.
Store lime fruit at room temperature for two to three days and in the refrigerator for up to four to five days. However, long-term storage can cause cold damage.
culinary use
In Thailand, Cambodia, Laos, and Malaysia, lime leaves and peel are used as spices in a variety of condiments, including flavoring and to produce delicious curry pastes.
To prepare lemon leaves, rinse them under running water and dry them with paper towels.
The thick leaves are not swallowed whole but are soaked and then removed, or sliced into thin slices.
