Lime Leaves, EACH

Lime leaves impart a bright and pleasantly tangy taste that you'd expect from any citrus. But they also have a complex, herbal depth of flavor that simply doesn't compare to anything else.

You may have tasted them in traditional dishes from Thailand and other Southeast Asian countries, where they're often used with other herbs and spices like ginger, chiles, lemongrass, and Thai basil. These little leaves have the power to synergize all of these flavorful ingredients and harmonize dishes with many distinct flavors.

Most commonly, fresh, whole leaves are added to flavor dishes like curries and soups, similar to how Bay leaves are used. But they can also be sliced very thinly and added raw to salads and other fresh dishes. There are also dried leaves in whole or powdered forms. But as with many ingredients, fresh is usually best.