In northeastern Thai cooking, yanang leaves are traditionally crushed or pounded with water and strained to create a naturally green liquid. This is commonly added to bamboo shoot curry, mushroom curry and soup nor mai, bringing the leaf’s distinctive character into some of Isan’s most familiar dishes.
In our skincare, we transform the leaf into a certified-organic distillate. This creates a delicate botanical water that works alongside five other Thai leaves to refresh and hydrate the complexion without the weight of a concentrated extract or oil.
