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Widely used in savoury dishes and meat, poultry, seafood and vegetable curries. It harmonizes well with coconut milk, especially with chicken or seafood, and there are countless Thai and Sri Lankan recipes exploiting this combination. The stems are also used in teas or used in pickles and in flavoring marinades.

ORIGIN: Thailand
MEDICINAL: It promotes good digestion and induces perspiration to cool the body and reduce fevers.

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