Makrut (Kaffir) lime leaves are widely used in Southeast Asian cooking. They are an essential ingredient in Cambodian Lemongrass Paste "Kroeung'' and a must have garnish for Cambodian favorites such as “Amok” and Prahok Ktiss. In traditional Cambodian chicken and lime soup (Sgow Chrouk Moan) the leaves are used whole and removed from the broth before serving. Their rich and pungent characteristics bring out the distinctive flavor and fragrance that Cambodian cuisine is known for. Our whole Makrut lime leaves are dried flat with care to retain their distinctive double lobed shape and rich green color.

• Dried with care to retain freshness, shape and color
• Grown by Cambodian refugee farmers in California’s San Joaquin valley
• No chemical treatment, including ETO
• Packaged in a reusable glass spice jar

INGREDIENTS: Pure Whole Makrut Lime Leaves