Regency's herbs and spices are carefully selected amongst the best varieties in the world each season - only a single variety passes our rigorous testing, and we only sell this one variety. We only sell spices in whole form for fresh grinding to ensure the best flavour and aroma when it reaches your kitchens. As a result, everyone can inspect and admire the natural beauty achieved by us!
The makrut lime leaf (also commonly known as kaffir lime) is sometimes described as the bay leaf of Southeast Asian and Thai cooking. They both include a pointed oval shape, with the makrut’s double-leaf hourglass form mimicking two bay leaves connected at the pointy tip. Both leaves are used to infuse & deepen the flavors of dishes. They are rarely eaten themselves and are most commonly used in whole-leaf form. From the citrus tree that gives us the wrinkly, green, uber-tart makrut lime, the leaves are essential in creating the flavors that fundamentally define Southeast Asian and Thai cuisine. Sometimes called makrut lime leaves, these are the fragrant leaves of the wild lime tree and are used widely in Thai and South East Asian cuisine in the same way as bay leaves are used in the West.
These lime leaves can keep up to t7 to 10 days when stored fresh in an airtight container in the refrigerator.Why Should You Eat More Herbs and Spices? Herbs have been used since ancient times for their medicinal properties, mostly concentrated into teas and tinctures. More recently, their healthful value as a food ingredient has been realized.
They are as pure as spices can get, free from irradiation and other chemical preservation treatments - only possible due to our strict quality control standards at source. We can promise their flavours are fit for even the most royal and picky diners.All items can be returned back for full refund or exchange within 30 days, no questions asked. The kaffir lime is a beautiful small citrus fruit with bumps, belonging to the Rutaceae family like other citrus fruits such as lemon, orange, or grapefruit. The tree on which it grows is also called kaffir lime and offers these flavorful leaves. This tree, whose botanical name is Citrus hystrix, is native to Southeast Asia. It is simple to add makrut lime leaves to recipes as there is little preparation.
You can tell a makrut lime from its bumpy appearance compared to regular limes. The leaves are hourglass-shaped ‘double’ leaves, so each stem has two leaves at the end of it (this counts as two leaves if you are cooking with them!). You’ll notice the leaves are a lovely dark, glossy colour on one side, and paler and more porous on the other. With its fruity flavor and a touch of bitterness, combined with its freshness, kaffir lime leaves provide a delightful sensation in the mouth. Kaffir lime leaves have slightly milder flavors compared to kaffir lime powder. They offer an intense and refreshing fragrance, revealing notes of lime, verbena, and cinnamon
>Thai Panang curry uses both makrut lime zest and leaves to give flavour and depth. You might like to add whole leaves to things like curries to infuse a lovely citrussy flavour to the dish. Otherwise I like to finely shred leaves and use them as a fresh garnish to get more intensity. As the aroma can lose freshness in the heat, add the leaves at the end. Makrut lime leaves, lemongrass and galangal are called the ‘holy trinity’ of Thai cuisin
/>Produced in a socially responsible culture, Kaffir Lime Leaves meets the hygienic kitchen standards. The product is ready to use, since it is grown clean and hygienically. If you buy them fresh, store them in the fridge, and if you don't use them all within a few weeks, transfer them to the freezer. If your supply in the refrigerator starts to get yellow or brown spots, it's time to toss them. The dried variety won’t be as bold or bright a flavour, so you may want to increase the amount you us
/>Limeleaf Kitchen is a Cooking Studio and Restaurant located in a relaxing and quiet area south of Chiang Mai. At Limeleaf Kitchen Chef Chris Richards-Jones runs a restaurant and teaches Cooking Workshops. He trained in England and France, and worked on private yachts. We source our meat and poultry as much as possible in Thailand and try to avoid import. Our suppliers are chosen based on the quality of product and animal husbandry. Trikaya Agriculture Pvt Ltd are leading growers of exotic or less commonly grown vegetables, fruits and flower
/>If you’re slicing them, be sure to remove the centre vein from the leaves first – it’s pretty tough, so best to get rid of that bit. I like to roll up the leaves into a cylinder shape and finely slice with a kitchen knife, otherwise you can stack them flat and do that way instead. Kaffir Lime originally comes from areas in South East Asia such as Laos, Myanmar and in the Netherlands it is hardly available fresh.
The makrut lime leaf (also commonly known as kaffir lime) is sometimes described as the bay leaf of Southeast Asian and Thai cooking. They both include a pointed oval shape, with the makrut’s double-leaf hourglass form mimicking two bay leaves connected at the pointy tip. Both leaves are used to infuse & deepen the flavors of dishes. They are rarely eaten themselves and are most commonly used in whole-leaf form. From the citrus tree that gives us the wrinkly, green, uber-tart makrut lime, the leaves are essential in creating the flavors that fundamentally define Southeast Asian and Thai cuisine. Sometimes called makrut lime leaves, these are the fragrant leaves of the wild lime tree and are used widely in Thai and South East Asian cuisine in the same way as bay leaves are used in the West.
These lime leaves can keep up to t7 to 10 days when stored fresh in an airtight container in the refrigerator.Why Should You Eat More Herbs and Spices? Herbs have been used since ancient times for their medicinal properties, mostly concentrated into teas and tinctures. More recently, their healthful value as a food ingredient has been realized.
They are as pure as spices can get, free from irradiation and other chemical preservation treatments - only possible due to our strict quality control standards at source. We can promise their flavours are fit for even the most royal and picky diners.All items can be returned back for full refund or exchange within 30 days, no questions asked. The kaffir lime is a beautiful small citrus fruit with bumps, belonging to the Rutaceae family like other citrus fruits such as lemon, orange, or grapefruit. The tree on which it grows is also called kaffir lime and offers these flavorful leaves. This tree, whose botanical name is Citrus hystrix, is native to Southeast Asia. It is simple to add makrut lime leaves to recipes as there is little preparation.
You can tell a makrut lime from its bumpy appearance compared to regular limes. The leaves are hourglass-shaped ‘double’ leaves, so each stem has two leaves at the end of it (this counts as two leaves if you are cooking with them!). You’ll notice the leaves are a lovely dark, glossy colour on one side, and paler and more porous on the other. With its fruity flavor and a touch of bitterness, combined with its freshness, kaffir lime leaves provide a delightful sensation in the mouth. Kaffir lime leaves have slightly milder flavors compared to kaffir lime powder. They offer an intense and refreshing fragrance, revealing notes of lime, verbena, and cinnamon
>Thai Panang curry uses both makrut lime zest and leaves to give flavour and depth. You might like to add whole leaves to things like curries to infuse a lovely citrussy flavour to the dish. Otherwise I like to finely shred leaves and use them as a fresh garnish to get more intensity. As the aroma can lose freshness in the heat, add the leaves at the end. Makrut lime leaves, lemongrass and galangal are called the ‘holy trinity’ of Thai cuisin
/>Produced in a socially responsible culture, Kaffir Lime Leaves meets the hygienic kitchen standards. The product is ready to use, since it is grown clean and hygienically. If you buy them fresh, store them in the fridge, and if you don't use them all within a few weeks, transfer them to the freezer. If your supply in the refrigerator starts to get yellow or brown spots, it's time to toss them. The dried variety won’t be as bold or bright a flavour, so you may want to increase the amount you us
/>Limeleaf Kitchen is a Cooking Studio and Restaurant located in a relaxing and quiet area south of Chiang Mai. At Limeleaf Kitchen Chef Chris Richards-Jones runs a restaurant and teaches Cooking Workshops. He trained in England and France, and worked on private yachts. We source our meat and poultry as much as possible in Thailand and try to avoid import. Our suppliers are chosen based on the quality of product and animal husbandry. Trikaya Agriculture Pvt Ltd are leading growers of exotic or less commonly grown vegetables, fruits and flower
/>If you’re slicing them, be sure to remove the centre vein from the leaves first – it’s pretty tough, so best to get rid of that bit. I like to roll up the leaves into a cylinder shape and finely slice with a kitchen knife, otherwise you can stack them flat and do that way instead. Kaffir Lime originally comes from areas in South East Asia such as Laos, Myanmar and in the Netherlands it is hardly available fresh.