Description

Limestone paste is made from cockleshells that are baked to a high temperature to produce unslaked lime, to which water is added. It is then pounded into an edible paste.

Limestone paste is traditionally used in quite a few Thai recipes. It’s the alkalinity of the clear limestone solution that Thai cooks have used to create enduring crispness in fried batter or pastry/dough as well as firm, crunchy texture in pickled or candied fruits or vegetables.

The same limestone paste with a curiously pink hue was part of the betel chewing culture in the olden days and, therefore, a household ingredient. Betel Leaves, if mixed together with limestone paste and betel nut, is an age-old chew that acts as a natural & addictive stimulant.