Would you like to submit yours?
The kaffir lime's fruit, rind and leaves are used in Southeast Asian cuisine and its essential oil is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance. The leaves are the most frequently used part of the plant, fresh, dried, or frozen. The leaves are widely used in Thai and Lao cuisine for dishes such as tom yum.
Guava fruits, usually 4 to 12 centimeters long, are round or oval depending on the species. They have a pronounced and typical fragrance, similar to lemon rind but less sharp. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe. The pulp inside may be sweet or sour and off-white (“white” guavas) to deep pink (“red” guavas). In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple, whereas in other countries it is eaten with a pinch of salt and pepper, cayenne powder or a mix of spices (masala).
Ripe mangoes in Thailand are primarily yellow-orange in color and are green before they ripen. Both ripe and green mangoes are used in different Thai dishes such as salads and desserts among others.