Lemongrass · Makrut Lime · Thai Chile
About this blend
The collection's real heat, and the one blend that knowingly leaves the classic-tiki playbook — built on Thai flavor architecture.
Ingredient panel
Ingredients listed in descending order by weight.
Four ways to use it
Lime juice, fish sauce, palm sugar, Verdant Siam, garlic, Thai chile, cilantro. Serve with cucumber spears.
Canned lentils simmered with coconut milk, fish sauce, and Verdant Siam; finish with lime. Optional shrimp.
Chicken thighs marinated in Verdant Siam, coconut milk, lime, fish sauce, ginger, garlic; roasted crisp, served with coconut sticky rice and charred pineapple.
A whole grilled fish stuffed with lemongrass, makrut lime leaf, and galangal, coated in Verdant Siam, wrapped in a salt crust, cracked open tableside with nam jim and a wrap platter.