Red Limestone Paste, Product of Thailand, 3.5 oz

Red Limestone (bpoon daeng in Thai) is used to crisp vegetables and in batters for fried foods and pastries. To make slaked limewater mix 2 tablespoons of limestone paste with 5 cups of water in a container, stir well, and let stand until the lime crystals sink to the bottom. Pour the clear liquid out and use to soak young potatoes to make the flesh cripsy before cooking. According to Thai cookbook author and cooking instructor Kasma Loha-Unchit, "Pink limestone is also a main ingredient used in betal-nut chewing among traditional Southeast Asians. Betal-nut chewing used to be a social activity and daily ritual engaged by people of all classes of society and was equivalent to tea time in England." Get a recipe for Grilled Coconut Cake (Kanom Bah Bin) using limestone paste. Ingredients: Red lime and water. Product of Thailand.