Kaffir Lime Leaves
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Kaffir Lime Leaves

  • MOQ : Upon buyer’s request; fully negotiable for confirmed clients.
  • FOB PRICE (Laem Chabang, TH) : contact us for quotation.
  • LEAD TIME (from artwork approval / payment received) : Approx. 10–20 days depending on quantity and packaging.
  • OEM/ODM + SAMPLES : Available upon request
  • SUPPLY ABILITY : Continuous supply based on monthly export plan.
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Description
Glossy double leaves with intense citrus perfume. Used whole, torn, or finely sliced to finish soups, curries, and salads.

Key Features & Benefits

  • Potent Citrus Aroma: Instantly brightens savory and sweet dishes.

  • Hand-Selected Pairs: Attractive, intact leaves for garnish.

  • Versatile Format: Use whole, chiffonade, or ground in pastes.

  • Freeze-Friendly: Retains aroma when stored frozen.

Suggested Uses

  • Curries & Soups: Tear into green/red curry or tom yum.

  • Stir-Fries: Fine ribbons at the finish for aroma.

  • Salads (Larb/Yum): Thinly sliced leaves for fragrance.

  • Infusions: Flavor syrups, custards, or cocktails.

Packaging & Delivery

Packaging Options

  • Products are selected and graded prior to packing for consistent quality.

  • Each item is packed in export-grade corrugated cartons with food-safe liners to retain freshness.

  • Typical net weights: 5–10 kg for vegetables and 8–15 kg for fruits.

  • Retail packs (250 g–1 kg) available for market programs.

Carton & Palletization

  • Carton Spec: Export-grade double-wall corrugated; typical 40×30×18 cm.

  • Typical Carton Size: 40×30×18 cm or 50×30×20 cm (varies by item).

  • Pallet Type: 120×80 cm or 120×100 cm; stretch-wrapped and strapped for stability.

  • Container Loads: 20’ RF ≈ 10–12 MT; 40’ RF ≈ 20–24 MT (indicative; depends on product/pack).

Temperature & Handling

  • Leafy & Herbs: 1–4 °C, high humidity.

  • Firm Veg & Citrus: 2–6 °C, moderate–high humidity.

  • Tropical Fruits: 10–13 °C — avoid chilling below 10 °C.

  • Maintain an unbroken cold chain from packhouse to receipt.

Shelf Life (Guidance)

  • Leafy & Tender Vegetables: 7–12 days at recommended temp/RH.

  • Firm Vegetables & Citrus: 2–4 weeks, depending on variety.

  • Tropical & Climacteric Fruits: 10–21 days; ripening stage set to buyer’s requirement.
    (Actual shelf life varies by variety, harvest maturity, and pack format.)

Labeling

  • English/Thai or customer language. Includes: product name, variety, grade, net weight, lot/production date, best-before, origin (Thailand), handling, and company name if required. Private label accepted.

Certificates & Compliance

  • Compliance :Complies with Thailand’s export regulations and plant quarantine standards for fresh produce.

  • Documents Provided

    • Export Pack List & Invoice: Full carton and pallet breakdown.

    • Phyto/Health Certificate: Issued as required by destination authority.

    • Certificate of Origin: Chambers or relevant authority, upon request.

Commercial Terms

  • PORT : Laem Chabang, Thailand

  • Incoterms : FOB Laem Chabang (Thailand); EXW/CIF upon request.

  • Payment : 100% T/T in advance against Proforma Invoice. Bank charges borne by buyer.

          *FOB excludes international freight, import duties, and optional third-party lab tests*

Type

Fresh Produce
Product Type

Vegetables / Fruits / Edible Pods (as per PO)
Variety

Commercial cultivar (export-preferred)
Cultivation Type

Conventional
Processing Type

Raw / Unprocessed (no additives)
Edible Form

Whole / trimmed / de-stemmed (per PO)
Grade

Export Grade (Class I–II per program)
Maturity

Commercial maturity for eating quality
Color

True-to-type; uniform within carton
Shape

As per variety; free from major deformities
Size (cm)

S / M / L / XL or size range (±5% tolerance)
Piece Weight

As per variety (by count or average piece weight if required)
Peel / Skin

Intact; no artificial coating unless declared
Allergens

None (naturally allergen-free)
GMO Status

Non-GMO; no irradiation
Ethylene Class

Climacteric / Non-climacteric (guidance available)
Storage Type

Cool place / Fresh rack (per product guideline)
Shelf Life (at recommended conditions)

Indicative 7–21 days depending on item
Place of Origin

Thailand (farm & packhouse traceable)
Texture

Crisp/tender as appropriate; no mealiness or excessive fibre
Seasonality

Year-round supply with Thai regional peaks (program calendar available)

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