Topi Hill Organics - Freshly harvested 8-10 Makrut Lime Leaves.

These leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. The leaves are a key ingredient in Thai and Lao cuisine (for dishes such as tom yum) and Cambodian cuisine (for the base paste “krueng”). Makrut Lime Leaves are used in Vietnamese cuisine to add fragrance to chicken dishes and to decrease the pungent odour when steaming snails. The leaves are used in Indonesian cuisine (especially Balinese cuisine and Javanese cuisine) for foods such as soto ayam and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines.