Character
The Story of Kaffir lime
Kaffir lime delivers a sharp, green citrus burst, its leaf oil brightening blends with a whisper of earthy zest. The note captures the tropical vigor of Southeast Asian groves in a single, vivid breath.
Heritage
Ancient Egyptian texts mention a citrus oil used in temple baths, and Greek scholars recorded a sour fruit from India that refreshed the senses. By the 12th century Arab traders carried the plant across the Indian Ocean, introducing it to the Malay archipelago where it flourished in humid lowlands. Local cooks prized the leaves for their sharp flavor, while healers extracted the oil for its antiseptic qualities. European explorers encountered the plant in the 1500s, noting its pungent aroma in their journals. The first commercial distillation of kaffir lime leaf oil began in Thailand in the early 1900s, aligning with the rise of modern perfumery. Today, the note bridges culinary heritage and fine fragrance, honoring a lineage that spans continents and centuries.
At a Glance
3
Feature this note
Thailand
Primary source region
Ingredient Details
Steam distillation
Fresh leaves
Did You Know
"Kaffir lime leaves contain up to 78% citronellal, a compound also prized for its natural insect‑repellent properties, making the oil both aromatic and functional."