Dwarf Kaffir lime trees are shrubby and are easily distinguished by their aromatic, jade-green, glossy leaves that looked like two conjoined leaves. The leaves can be either used fresh or dried to give a spicy-lemony taste to many dishes. The limes are acidic with a slightly bitter flavor and emit a fragrant smell.
The Dwarf Kaffir lime tree, botanically named Citrus hystrix, is a lavishly fragrant evergreen citrus tree that is generally 6 to 10 feet tall and mainly grown for use in Asian cuisine. The Kaffir Lime, otherwise known as makrut lime or papeda, is a small, thorny tree in the Papeda subgenus of the family Rutaceae that originated in Southeast Asia and widely cultivated in Sri Lanka, Cambodia, Thailand and Philippines.
This dwarf citrus tree thrives in potted environment but adapts well outdoors in USDA growing zones 9 to 11. This tropical lemon lime tree is cold sensitive and may wither when exposed to freezing weather, although if you live in colder areas you can still grow and enjoy this fruit tree indoors given you provide it with the right growing conditions.
Dwarf Kaffir lime trees are shrubby, have a sprawling habit and are easily distinguished by their aromatic, jade-green, glossy leaves that looked like two conjoined leaves caused by the winged petiole (leaf stem) that is almost the same size as the leaf itself. The prized leaves of Kaffir Lime trees are either used fresh or dried to give a spicy-lemony taste to salad, fries, curries, soups and other dishes.
Unlike the fruit of other lemon lime trees that are mostly leathery and have smooth surfaces, dwarf Kaffir Lime trees produce dark-green limes with mottled, bumpy, wart-like surface. The yellowish-green fleshed fruits are acidic with a slightly bitter flavor and emit a fragrant smell. The fruits have very little juice and are seldom used but the rind is used to flavor dishes when finely grated or zested.