Kaffir Lime

Sometimes called “makrut” or “wild lime,” this I½- to 2-inch diameter lime has an unmistakeably gnarly/ bumpy skin. The outer green zest of this lime is used in Thai and Vietnamese dishes, but the juice is very bitter and rarely part of cooking. Although it’s used throughout the region, the Thais rely on it most strongly. It is in almost all Thai curry pastes. The whole fruits freeze well. When zest is needed, it can be shorn off the frozen limes using a grater/ rasp. The rest of the lime can be refrozen in a tightly sealed bag for later use. Thai: luuk makrut; Malay: limau purut; Vietnamese: chanh kafir