Kaffir Lime Leaves: scientific name: Citrus hystrix

Kaffir lime leaves add a distinct slightly sweet citrus flavour descried as “rejuvenating,” “uplifting” for which there is no substitute. The flavor is due to high concentrations of alkaloids, citronellal, limonene and nerol. The aroma of kaffir lime leaves is primarily due to citronellal plus linalool. Kaffir lime leaves

(“makroot” in Thai) are an essential ingredient in many Thai soups, but are normally not ingested. The leaves flavor the dish, but are discarded rather than eaten. This may be largely due to the fact that they are fibrous and difficult to chew and digest.

Kaffir lime leaves aside from their culinary benefits have a high content of beneficial organic compounds that exert a positive effect on the human body.

Detoxification: Volatile compounds in the kaffir lime eliminate foreign agents and pathogens in the blood as well as supporting the liver and lymphatic system which cleanse the blood.

Anti-inflammatory compounds stimulate the digestive system and help to relieve indigestion and constipation. Bowel regulation helps prevent more serious gastrointestinal problems such as hemorrhoids, gastric ulcers and colorectal cancer.

Stress reduction: used aromatically to sooth and calm the body and mind

Oral health: rubbed on the teeth and gums Kaffir lime helps to eliminate harmful bacteria that grow in the mouth. That instant “fresh” feeling is clear.

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