Limestone or slaked lime solution is traditionally used in quite a few Thai recipes. The limestone paste comes in Red or White. The Red Lime Stone paste is made of limestone and mixed with Turmeric, and was part of the betel chewing culture in the olden days and, therefore, a household ingredient. This tinted limestone paste (pun daeng or ปูนแดง) is mixed with water and left undisturbed to allow the limestone particles to settle at the bottom thereby creating a clear separation between the limestone itself and the translucent solution. Only the clear water is used. 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. It's also used in a few Thai desserts to firm up the texture of the flour used in the desserts such as Lod Chong and Khanom Piak Poon. Once used, add more water and keep it tight closed in a jar or container with lid. This limestone water can be used for a very long time. You know when the limestone solution has lost its potency when these happened. After a vigorous shake, the limestone paste sink to the bottom immediately. Another clue is when not in use, limestone solution should have tiny white flakes floating on the surface. The absence of these white flakes means that the limestone is no longer suitable to use.

• The Red Lime Stone paste is made of limestone and mixed with Turmeric.
• This tinted limestone paste (pun daeng or ปูนแดง) is mixed with water and left undisturbed to allow the limestone particles to settle at the bottom thereby creating a clear separation between the limestone itself and the translucent solution. Only the clear water is used.
• Use it to extra crispiness in batters, add crunchy texture to pickled or candies fruits or vegetables.
• Use it Thai desserts such as Lod Chong and Khanom Piak Poon.
• Product of Thailand