The item is seeds for planting.

It's prized primarily for its intensely aromatic, double-lobed leaves and the fruits have bumpy, wrinkled rinds.

Leaves: An indispensable staple in Thai, Lao, Cambodian, and Indonesian cooking. Used whole, sliced, or bruised in dishes like Tom Yum soup, curry pastes (red, green, and massaman), and rendang.

Rind: The gnarled outer zest is grated into spice pastes, relishes, and traditional Southeast Asian dishes for a powerful citrus punch.