Combava (Citrus Hystrix), also known as kaffir lime or kaffir lime, is a tropical citrus fruit renowned for its intense aroma and aromatic leaves, particularly popular in Asian cuisines.
Native to South-East Asia, combava is typical of the tropical areas of Indonesia, Thailand and Malaysia. It is widely cultivated in these regions due to its unique characteristics and culinary uses.
The combava plant is a shrub or small evergreen tree that can reach heights of between 2 and 10 metres. It has thorny branches and bright green, elliptical and very aromatic leaves. The fruits are small and round, with a wrinkled green skin.
Combava prefers warm, humid climates and requires well-drained soil to thrive. It needs plenty of sunlight and must be protected from cold temperatures, which can damage the plant.
Aroma and Taste: Combava leaves are particularly prized for their distinctive aroma, reminiscent of lime but with more herbaceous and spicy notes. The skin of the fruit is also very aromatic, while the pulp, extremely sour and bitter, is rarely eaten directly.
Thai cooking: combava leaves are an essential ingredient in many Thai recipes, such as the famous Tom Yum (spicy soup) and various curries. They are used fresh, dried or frozen to add flavour to dishes.
Indonesian cuisine: In Indonesia, combava leaves are used to flavour fish, chicken and rice dishes, adding a distinctive flavour profile.
Use of the Peel: The grated peel of the fruit is used in various culinary preparations to impart an intense citrus flavour.
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Very fragrant fruit rich in essential oils |
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Sensitive to cold, avoid heat shock |
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Water regularly without excess |
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Blow several times a year, very fragrant |
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Fertilize with specific fertilizer for citrus |
