泰國檸檬葉 - 乾燥

The citrusy aroma hit me the moment I opened the bag, and it’s so much more intense than the fresh ones I sometimes find. I crushed a leaf into my soup broth and the lemony bitterness really came through, even after simmering.

My Thai curry tasted so much closer to restaurant quality once I crumbled in a couple of these leaves during the simmer. The citrusy kick is really there, and they're dry enough that a small pinch goes a long way.

The moment I opened the bag, that unmistakable citrusy perfume hit me—exactly what my tom yum needed. Even dried, the flavor comes through bold and slightly bitter, just like fresh ones.