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Staff Tips & Tricks
- Whole leaves release their citrusy flavors to mingle with the crushed ginger, garlic, and chiles in curries.
- Rich coconut milk-based soups have an amazing way of drawing piquant, floral flavors out of whole dried leaves
- Stews, especially fish stews, take on aromatic depth as they simmer. Add 2-3 whole leaves or break in half to infuse more flavor.
- Add whole or break into marinades to give grilled chicken and shrimp a vibrant freshness.
- Rehydrate the leaves with warm water, then slice to remove the center stems, chiffonade lengthwise, and add to salads & fresh veggies.
- Lay 2 or 3 dried leaves on top as your rice cooks to add an aromatic dimension to your dishes.
About This Spice
Ingredients
Makrut leavesSpice Highlights
Processing
Dried
Taste Notes
Citrusy, floral, vibrant
Perfect For
Curries, soups, rice
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