Makrut (Kaffir) lime leaves are widely used in Cambodian cooking. They are an essential ingredient in “Kroeung” and a must have garnish for Cambodian favorites such as Amok and Prahok Ktis. 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.

• 1 teaspoon of Makrut lime flakes is roughly equivalent to 2 teaspoons of fresh minced Makrut lime leaves, or 2 whole medium leaves
• Grown in California.
• Packaged in a standard size, reusable glass spice jar.

Use Makrut lime leaf flakes in spice mixes and rubs, or sprinkle over sautéed meat dishes. They add flavor, color and texture to dishes.

Makrut lime leaf recipes are available on AngkorChef.com

INGREDIENTS: Makrut Lime Leaves