Citrus

kaffir lime

Note Profile

Natural 2 perfumes

About

Kaffir lime, also known as makrut lime (Citrus hystrix), is a distinctive citrus note prized for its intensely aromatic leaves and zesty, slightly woody rind. In perfumery it delivers a vivid, green citrus brightness that feels sharper and more herbaceous than conventional lime. The material is used to bring a modern, Southeast Asian inflection to fresh and citrus compositions.

Scent Profile

The scent of kaffir lime in perfumery leans strongly toward the **leaf oil**: sharp, green‑herbaceous, and aldehydic, with a lemony‑floral citronella facet rather than a purely juicy lime character. It combines sparkling citrus lift with nuances of lemongrass, petitgrain and a faint woodiness, creating an impression that is both bright and slightly spicy. As it dries down, the juicy top fizz softens and the rosy‑green and lightly woody undertones become more apparent.

ScentWheel

Breadthfocused

EnvelopeTop · ~1h lasting

Origin

Kaffir lime comes from Citrus hystrix, a small, thorny citrus tree native to tropical Southeast Asia and widely cultivated in Thailand, Indonesia and Malaysia. In perfumery, the main material is the leaf and twig oil, commercially known as petitgrain combava, produced by steam distillation and rich in (S)-citronellal; peel oil, cold‑pressed from the bumpy rind, is also used but less character‑defining. The high citronellal content gives the leaf oil its distinctive lemony‑green profile, setting it apart from other lime and lemon oils dominated by limonene.

Usage in Perfumery

Perfumers typically place kaffir lime in the **top notes** to provide an immediate burst of bright, modern citrus freshness with a green, culinary twist. It pairs well with other citruses (bergamot, grapefruit), green notes (basil, galbanum, tea), and transparent florals, and can also cut through denser woods or musks to add lift. The note is especially popular in niche, cologne‑style, and Southeast Asia‑inspired compositions where it can evoke lime leaves, herbs and fresh cuisine without relying on conventional lemon‑lime accords.

A variety of