Most consumers, and chefs for that matter, are not aware of the racist slur behind the kaffir lime. The k-word is akin to the n-word in South Africa and some other African countries.

When the country hosted the 2010 World Cup, the organizing committee chairperson created a storm when he told a journalist to “stop thinking like a kaffir” when he was questioned about infighting within the committee.

The word is derived from Arabic, meaning non-believers who reject the Islamic faith; it was misinterpreted to mean black Africans by Portuguese explorers involved in the slave trade in East Africa and the word evolved to become a hate word. Today, in South Africa, the word is actionable in court.

In South Africa, the lime is referred to as a k-lime.

Veronica Vinje, a master’s student in Intercultural and International Communications at Royal Roads University in Victoria, began a social media campaign to change the name of the southeast Asian fruit to makrut, the Thai word for the gnarly southeast Asian lime. She’d like people to post photos of menus, recipes and signs with the k-word to @KaffirNoMore, tagging the businesses and asking them to change the name to makrut.

“We pride ourselves on our multiculturalism and inclusiveness, but what kind of message are we sending to visitors and new Canadians from that region (South Africa) when they see this racial slur being used for a trendy ingredient with no thought as to how hurtful it might be to a segment of our own population?”

At Vij’s restaurant, co-owner and chef Meeru Dhalwala became aware of the slur and ceased using the term on her menus. “I say lemon leaves or lemon curry,” she says. “Using that word is offensive. A lot of people would be offended by it.” (It is not the lime itself so much as the leaves that are prized for cooking.)

Roger Mooking, star of several food shows (Chopped Canada, Everyday Exotic, Man Fire Food, Heat Seekers) and recording artist, has tried for years to raise awareness.

“I’ve been telling chefs about this since I learned about it myself,” he said in an interview. He’s often met by disbelief. “I recently explained this to a very accomplished and extremely knowledgeable food media mogul friend and was met with shock and disbelief. She asked why other chefs don’t know about it and why it’s still on menus. I still don’t think she believes me.

“I’m baffled by how this word is accepted as a common culinary term and at the same time, not baffled at all, knowing how racism is such a deeply rooted part of North American culture. My duty as a food person in the media is to present ideas for people to draw their own conclusion.”

In his cookbook, Everyday Exotic, he made a point of featuring the lime and simply calling it lime leaf. He uses the makrut leaf in soups, infusions, sauces, broths, and as a garnish.

Says Vinje: “I live in Vancouver and have been shocked at places like Whole Foods. They had a box of ‘kaffir limes’ right beside a sign about supporting women who weave baskets in Africa. I’m just a foodie and I’m offended.”

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