Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / Spain
🔖 Certification： EU Organic
🌱 About the Supplier：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Citrus hystrix
Chinese Name：泰國萊姆、卡菲爾青檸、泰國檸檬、痲瘋柑
C. hystrix is known by various names in its native areas:
- jêruk purut in Javanese and limau purut in Malay (respectively into Indonesian and Malaysian) both meaning "warty/rough-skinned lime" due to the fruit's bumpy texture.
- jiàn yè chéng (箭叶橙 "arrow-leaf lime") in Chinese.
- kabuyaw or kulubot in the Philippines. The city of Cabuyao in Laguna is named after the fruit.
- Kolumichai, கொலுமிச்சை in Kongu Tamil
- makrud or makrut (มะกรูด, /máʔ.krùːt/) in Thailand (a name also used for the bergamot orange).
- mak khi hut (ໝາກຂີ້ຫູດ, /ma᷆ːk.kʰi᷆ː.hu᷆ːt/) in Laos.
- chúc or chanh Thái in Vietnam.
- combava in Réunion Island
Disponibilità: Tutto l’anno
Provenienza: Brasile | Messico
Conservazione: 6° | 10°
Trasporto: via nave
泰國萊姆、卡菲爾青檸、泰國檸檬、痲瘋柑
Origin: Morocco
Culinary
C. hystrix leaves are used in Southeast Asian cuisines such as Indonesian, Laotian, Cambodian, and Thai. The leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in Thai cuisine[29][30] (for dishes such as tom yum) and Cambodian cuisine (for the base paste "krueng"). The leaves are used in Vietnamese cuisine to add fragrance to chicken dishes and to decrease the pungent odor when steaming snails. Also, in Vietnamese villages that harvest silkworms, the silkworms in the pupa stage are stir fried with the kaffir lime leaves. The leaves are used in Indonesian cuisine (especially Balinese cuisine and Javanese cuisine) for foods such as soto ayam and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines.
Storage Method：Store in the refrigerator for up to three weeks.
#Should Be / Avoided：
Appropriate: suitable for patients with hypertension, myocardial infarction, weak spleen and stomach, kidney stones, dry mouth and tongue.
Contraindications: In view of the extremely sour taste of lime, the acid can generate heat, so patients with fever, gastric ulcer, hyperacidity, peptic ulcer, dental caries, cholecystitis, gallstones and whooping cough should not eat it.
*Edible Compatibility：
appropriate:
1. Lime juice and seafood: Lime juice with strong acidity can kill most bacteria in seafood within 15 minutes, so it is suitable to be eaten with seafood.
2. Lime and honey: Eating together is very effective in treating bronchitis and nasopharyngitis.
3. Lime and sugar: When cooked together, they have the effects of promoting body fluids, quenching thirst, appetizing, and anti-abortive effects.
4. Lime and ginger: Decoction of the two together can regulate qi and vomiting.
Competing:
1. Lime juice and carrots: The vitamin C-decomposing enzyme in carrots can easily destroy the vitamin C in limes, thereby reducing its nutritional content.
2. Lime and milk: Lime contains fruit acid, which combines with the protein in milk to form a coagulated substance that is difficult to digest, irritating the gastrointestinal tract and easily causing diarrhea.
Cooking Skills：The fruit is small, about 3 to 6 cm in diameter. It is green and round, and the skin is thin and smooth. The pulp is pale green and has no seeds. Due to its sour taste, it is generally not eaten directly. Usually, it can be juiced and processed into special drinks, or processed into lime sorbet, cakes, etc. With its unique aroma.
Notes：The sour taste can easily cause nausea, and those with gastrointestinal problems should not eat more. It is said that lime can lower blood pressure and cholesterol, and help improve cardiovascular disease. In addition, lime, like grapefruit, contains an insulin-like ingredient that helps stabilize blood sugar levels.
Dish：
It can be used as a juice for amaranth or directly to food or drinks, such as the Vietnamese Tanghe.
This product is imported from foreign countries. The supply depends on the delivery situation. It may be insufficient or out of stock!
Suggested Serving Method：
The fruit is small, with a diameter of about 3 ~ 6 cm. It is green round, thin and smooth. The flesh is pale green and no seed. Due to taste acid, it is generally not consumed directly. Generally, juice processing can be prepared into special drinks, or it can be processed by its unique fragrance to make lime Xueba and cakes.
🥗 Product Category (English)：
Google Recipe 🔍 :
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