Kaffir lime leaves are widely used in spicy Thai soups and curries, either cooked whole, together with the dish, and/or finely shredded and added before serving.
Pandan or orscrewpine leaves
This sweet smelling leaf is used for flavouring different sweet snacks/desserts. It is also used in the well known dish Kai ho bai toei, deep fried chicken wrapped in pandanus leaves, as well as to stuff the belly of barbecued fish
Either served raw (shredded or diced) with dishes such as Miang kham and Khanom chin sao nam, in certain chilli dips, or in stir fried dishes of Chinese origin.