How to reduce the smell of Acacia leaves before cooking

• Acacia leaves have a potent smell to them. To help reduce some of the smell, soak the leaves in a bowl with water, then cover the bowl with a plate to retain the smell within the bowl.
• Here are some top kitchen tricks I use to deal with the strong smell of Cha Om. I choose one or two aromatic herbs and soak them with the Cha Om, depending on the recipe. This infuses the leaves with the same flavors I'll use in my dish.
• I like to smash the herbs to release their oils for an extra fragrance boost.
• For example, I smash garlic cloves and soak them in a water bowl with the Cha Om. If I'm making Gaeng Som, I do the same with Kra Chai. I use those if my curries or soups call for shallots or onions.
• You can also try other aromatics like Kaffir lime leaves, lemongrass, galangal, ginger, chives, or cilantro to help mask the smell. Read more about Thai herbs here.
• Don't be afraid to use your favorite spices if your recipes call for them!

These are just my personal tips to tackle the pungent aroma of Cha Om. Feel free to experiment and find what works for you!