Citrus macroptera

Citrus macroptera, natively known as shatkora or (সাতকরা, ) cabuyao, Melanesian papeda, or wild orange, is a semi-wild species of citrus native to the Sylhet region (South Asia) of Bangladesh and the Barak Valley Division of the Indian state of Assam.

Some authorities consider C. macroptera to be a taxonomic synonym of C. hystrix (kaffir lime), while others consider C. macroptera var. annamensis to be a synonym of C. hystrix, but not C. macroptera var. macroptera.

Description
Citrus macroptera is so-named because of the large "wings" (-ptera) on the petiole, which is as large as the blade of the leaf. The tree, which has thorns, can reach 5 m in height. Its fruit is about 6 – in diameter, has a fairly smooth, moderately thick rind, and is yellow when ripe. The pulp of the fruit is greenish-yellow and dry (does not produce much juice). The juice is very bitter, and somewhat sour.

Varieties
The species is sometimes divided into four varieties, or alternatively into three separate species, as follows:
 * C. macroptera var. macroptera
 * C. macroptera var. annamensis Tanaka -> C. combara Raf.
 * C. macroptera var. combara (Raf.) Tanaka -> C. combara Raf.
 * C. macroptera var. kerrii Swingle -> C. kerrii (Swingle) Tanaka

Cultivation
Citrus macroptera is cultivated on a small scale in home gardens in the northeast Indian states of Mizoram, Tripura, and Meghalaya, where its fruit is used for various purposes. A cultivar of C. macroptera var. annamensis is grown in the Sylhet Division of northeastern Bangladesh.

Citrus macroptera is also commercially cultivated in South Africa, Spain, and Tonga. In Spain the plant serves as a rootstock for other Citrus species.

Culinary uses
In Bangladesh, especially Sylhet, the thick fleshy rind of Citrus macroptera is eaten as a vegetable, while the pulp is usually discarded because of its bitter-sour taste. The thick rind is cut into small pieces and cooked (either green or ripe) in beef, mutton, and fish curries, it is also used in Dal. The rind is often sun-dried for later cooking and consumption. The fruit is also pickled.

Perfumery
The oil of the annamensis cultivar is used in the perfume industry.