Minced lemongrass can be added to soups and curries to lend these dishes a distinctive Asian flavour.

Kaffir lime leaves, also known as Makrut lime leaves, are indigenous to Southeast Asia. They have a citrus-like, floral aroma that is stronger when fresh. Dried leaves will still impart this unique flavour which is essential to tangy curries, salads, and soups of Thailand.

Thai green curry is one of Thailand's most famous dishes, the essence of which is captured perfectly in this blend of hot spices. Basil and lemon grass lend this meal a well-rounded, aromatic flavour that is sure to get the juices flowing. A versatile paste that can be used for all curries, including red meat, More Info »

Galangal, also known as blue ginger, or in Vietnamese, Riềng. It is a rhizome with culinary and medicinal uses, best known in the west for its appearance in Thai cuisine and other Southeast Asian cuisine. Though it resembles (and is related to) ginger in appearance, it tastes little like ginger. In its raw form, galangal More Info »