Makrut Lime Leaves (sometimes known as "Kaffir")
Makrut Lime leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in Thai and Lao cuisine (for dishes such as tom yum) and Cambodian cuisine (for the base paste "krueng"). The leaves are used in Vietnamese cuisine to add fragrance to chicken dishes and to decrease the pungent odor when steaming snails. The leaves are used in Indonesian cuisine (especially Balinese cuisine and Javanese cuisine) for foods such as soto ayam and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines. It is used widely in South Indian cuisine.
The k-word ”“ a term that comes from the Arabic word kafir, meaning non-believer or infidel ”“ is a highly offensive, even legally actionable racial slur in South Africa. However, as Vinje states on the Twitter account, the @KaffirNoMore campaign is not about the history of the term, but removing the word from our vocabulary before it becomes totally engrained.
- packaged in zip lock
- sold in 3 gram portions (very light product)