Makroot Leaves/Kaffir Lime Leaves Weight:100g boiled or sauteed with a

boiled or sauteed with a variety of sauces and served as a side dish

The inflated striking yellowish-green

While Mung bean sprouts are the most commonly used sprouts in India

For the most intense flavor

Expect to discard about a quarter of the celeriac by the time you've done this

Makroot Leaves/Kaffir Lime Leaves Weight:100g boiled or sauteed with aMakroot Lime leaves are also called Makrud, Makrut and Kaffir Lime leaves. It is a Thai food essential. It has a fragrant, floral, earthy lemon flavour. Remove the midrib of each leaf and crush or finely chop the balance to release its flavour in soups, salads or curries. The Thais use leaves and rind of the makrut lime in many dished to add citrus aroma and flavour. These are also used widely in Southeast Asia cuisine too. Normally added at the