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Kaffir Lime/ Makrut Lime, Peel (Citrus hystrix)
Peels of Kaffir lime, a fragrant tropical citrusfruit (Makrut lime), is indigenous to Southeast Asian cuisines.
This dried peels are aromatic and have an intense citrus-like strong fragrance, unlike other citrus peels. It gives a distinguished complexity of flavor to Thai & South Asian dishes. Often used in making Thai Curry Paste.
Peels are generally soaked in warm water to soften before using.Also be ground then added, in small quantities, to soups, stir-fries, poultry and seafood dishes.
This dried peels are aromatic and have an intense citrus-like strong fragrance, unlike other citrus peels. It gives a distinguished complexity of flavor to Thai & South Asian dishes. Often used in making Thai Curry Paste.
Peels are generally soaked in warm water to soften before using.Also be ground then added, in small quantities, to soups, stir-fries, poultry and seafood dishes.
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Kaffir Lime/ Makrut Lime, Peel (Citrus hystrix)
Kaffir Lime/ Makrut Lime, Peel (Citrus hystrix)
Peels of Kaffir lime, a fragrant tropical citrusfruit (Makrut lime), is indigenous to Southeast Asian cuisines.
This dried peels are aromatic and have an intense citrus-like strong fragrance, unlike other citrus peels. It gives a distinguished complexity of flavor to Thai & South Asian dishes. Often used in making Thai Curry Paste.
Peels are generally soaked in warm water to soften before using.Also be ground then added, in small quantities, to soups, stir-fries, poultry and seafood dishes.
This dried peels are aromatic and have an intense citrus-like strong fragrance, unlike other citrus peels. It gives a distinguished complexity of flavor to Thai & South Asian dishes. Often used in making Thai Curry Paste.
Peels are generally soaked in warm water to soften before using.Also be ground then added, in small quantities, to soups, stir-fries, poultry and seafood dishes.
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Original: $6.99
-65%Kaffir Lime/ Makrut Lime, Peel (Citrus hystrix)—
$6.99
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Description
Peels of Kaffir lime, a fragrant tropical citrusfruit (Makrut lime), is indigenous to Southeast Asian cuisines.
This dried peels are aromatic and have an intense citrus-like strong fragrance, unlike other citrus peels. It gives a distinguished complexity of flavor to Thai & South Asian dishes. Often used in making Thai Curry Paste.
Peels are generally soaked in warm water to soften before using.Also be ground then added, in small quantities, to soups, stir-fries, poultry and seafood dishes.
This dried peels are aromatic and have an intense citrus-like strong fragrance, unlike other citrus peels. It gives a distinguished complexity of flavor to Thai & South Asian dishes. Often used in making Thai Curry Paste.
Peels are generally soaked in warm water to soften before using.Also be ground then added, in small quantities, to soups, stir-fries, poultry and seafood dishes.
