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Ground Spices
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Authentic Thai Curries: An indispensable ingredient for Green, Red, and Panang Curries. The leaves provide a bright, high-note contrast to rich coconut milk and spicy chili pastes.
Iconic Soups: The secret to a perfect Tom Yum or Tom Kha Gai. Adding whole leaves to the boiling broth releases a refreshing, zesty perfume that defines these classic dishes.
Fragrant Rice & Broths: Drop a few leaves into your Jasmine rice water or vegetable stocks to infuse them with a subtle, exotic citrus aroma.
Gourmet Stir-Fries: Finely slivered and added to stir-fries, these leaves bring a sophisticated crunch and a burst of flavor to poultry, seafood, and tofu dishes.
Aromatic Steamers: Place a few leaves in the water when steaming fish or dumplings to gently permeate the food with a delicate lime fragrance.
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