These kaffir lime leaves reveal bitterness and freshness. To infuse urgently with your creamy sauces for langoustines, prawns and other crustaceans!
Weight : 5g
Kaffir Lime Leaves
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Grows in the primary forests of Terai west of Kathmandu. Once dried, these leaves release fruity flavours and notes of cumin. Add a few leaves to a bouquet garni, or add them whole to your stews.
Weight : 5g
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The distinctive notes of camphor which are so characteristic of rosemary will prompt you to add it to your pan-fried summer vegetables, pork or poultry skewers or a delicious dish of lamb or rabbit. Rosemary is used in the famous “herbes de provence” mix.
Weight : 20g
