Boh Kruet (Kaffir Lime) spice plants the origin of Asia.

safar01 (67)in #science • 8 years ago

Hallo steemian's today I tried a scientific yet still post on the beauty of nature on Earth very we love this.

This morning my topic is "Boh Kruet" that International trading in so-called "Kaffir lime" This plant is widely used in asia, especially in the area of sumtra thailand, Cambodia and malaysia.

Why is it so important in the Asian community? Yes, it does refer to the cuisine or its distinctive aroma and flavour in the packed community who are in asia. almost all of the Asian region, the public often use "Boh Kruet". of course in sports in many forms to the scent of the food.

Well, in some areas in sumatra "Boh Krut" is synonymous with a life of the shaman is often used as a medium to communicate with invisibility, whether how, I don't know maybe it's their expertise in studying the science of invisibility was.

Scientifically speaking Boh Kruet (Kaffir lime) also has a different name in the Asian region such as in thailand called "ma-kruet, krauch soeuch (Cambodia), ' Genghis ' hout (Laos), pote-shouk (Burma), kabuyau, kulubut, kolobot (the Philippines), truc (Viet Nam) and limes kuwit (Banjar).

According to the Wikipedia source I quoted this spice Orange belong to the Papeda subgenus, in contrast to other types of citrus market, so recognizable appearance. The foliage is shaped small tree (shrubs). A thorny twig. The peculiar-shaped leaves, like two strands that are arranged vertically due to its extreme slope; thick and its surface is slippery, slightly layered evening. The young leaves can be a strong purple. The fruit is a small, usually never more than 2 cm in diameter, with a rounded bulge-bulge and the surface of his skin rough; the thick rind. Duplication is done by seed or by grafting.

In the world of food of Southeast Asia, its use often enough and taste the sour fruit cider is usually used as a fishy odor neutralizer meat or fish to prevent nausea, such as dumplings. A fish that's been cleaned normally ditetesi the juice of the fruit to reduce the fishy aroma. Kaffir lime leaves are also widely used. Amply cut mixed salad or seasoning on the hodgepodge to scent.

Similarly, in the manufacture of rempeyek, pieces of leaves mixed in the batter then fried flour. In Thailand, the leaves of the Kaffir lime is very popular in the cuisine. Tom yam and tom khaa, two popular food soups, use it. Menu from Cambodia, the Malay Peninsula, Sumatra, Java, and Bali also uses Kaffir lime leaves as deodorizers cuisine.

As a condiment Cook, leaves or Kaffir lime fruit is hard to look for a successor. Lemon skin can be used when forced to. The leaves can be dried for use in the future but only survive less than a year. How other more durable preservation is to be frozen.