Kaffir Lime (Limau Purut)

Udah lama tak buat N3 tanam2 ni kan..

So this time is about Kaffir Lime, According to Cik Wiki  when i googling, kaffir lime is commonly used in Lao and Thaicurry paste, adding an aromatic, astringent flavor. The zest of the fruit is used in creole cuisine and to impart flavor to "arranged" rums in the Martinique, Réunion island and Madagascar.

The leaves can be used fresh or dried, and can be stored frozen. Its hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) are widely used in Thai and Lao cuisine (for dishes such as tom yum), and Cambodiancuisine (for the base paste "Krueng"). The leaves are used in Indonesian cuisine (especially Balinese and Javanese), for foods such as sayur asam, and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian^[3] and Burmese cuisines.

Citrus x hystrix is grown worldwide in suitable climates as a garden shrub for home fruit production. It is well suited to container gardens and large garden pots on patios, terraces, and in conservatories.

So i used the leaf to cook yom yam last night for our breakfasting meal. The aroma of the leaf was so nice. My Kids love to eat tom yam since they were young.

I went to my neighbour house to pick the leaves and found that the tree is getting bigger now and it is fruiting. Normally we use the fruit to wash our hair (to prevent dandruff) or can be used as deodorant under arm - cut it into two and rub it gently then rinse.     

The tree + fruit + leaves