<< These are kaffir limes: a bumpy, almost diseased-looking version of the citrus fruits we're familiar with. The difference is that the leaves and rind of the kaffir limes are more commonly used than the juice, which is typically reserved for medicinal and hair-softening purposes.
The double leaves (shown in the header) are a rich dark green and carry an amazingly complex and potent scent. They are found in Thai soups like Tom Yum (spicy & sour soup) and Tom Kha (spicy & sweet coconut milk soup) and in many curries and are also used extensively in Indonesian, Burmese, Lao & Cambodian cuisines.
Thais also take advantage of the strong-smelling limes to freshen up less than fresh places, e.g. the men's bathroom at Bangkok restaurant Cabbages & Condoms (thanks Fulbriters M & R!). >>
A little kaffir lime tree is growing on my balcony (thanks to my dad, gardener extraordinaire). Despite a complete lack of direct sunlight, it seems to be thriving, and last month it sprouted two white flowers, which promptly produced two tiny limes. The leaves have made a great addition to a number of standard Western dishes, from eggs to pasta. I recently found this most impressive recipe on the great blog Vanilla Garlic. Yum, too bad I am ovenless.
I'm also waging a fierce battle with the tiniest ants in the world, who are dead set on setting up a colony in the soil. So far, I am winning. Never underestimate the deadliness of Thai household products.
Thanks to Wikipedia.org for kaffir limes photo
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