PRODUCT INFO Boiled cassia leaves are a vegetable and herb that can be easily found in the market. In addition to being used to make food to eat In the textbooks of Thai traditional medicine, there are also many uses of the cassia tree, such as to cure constipation, to nourish blood, to nourish bile, to improve appetite. help get rid of dandruff Clean hair, make me moisturized, shiny, etc. and in addition, Cassia also contains a substance "Barrachon" (Baracol) that has a sedative effect. and has the effect of being a mild sedative to make you sleep well But it's not that it will work as many people understand. Because in the cooking process to be safe, the water must be boiled first. USES Boiled cassia leaves are used as food in many countries such as Thailand, Burma, India and Malaysia, etc. In Thai traditional medicine textbooks have recorded the benefits of cassia in many areas, such as being used to relieve constipation. Used to cure insomnia use to clean hair Makes hair moist, shiny, no dandruff, helps appetite, nourishes bile and nourishes blood, etc. In addition, it is also popularly used for cooking, such as curry, cassia, a young leaf. which is a tree that grows well in every region of Thailand to cook In addition to eating in the household It is also popular to treat guests at various festivals such as ordination, weddings, funerals with a bitter taste of cassia. Before cooking, the water must be boiled and discarded first to help reduce toxic substances. and make it taste better when cooked. SEASON Boiled cassia leaves are available year-round.
PRODUCT INFO Cha plu leaves are another ingredient we are lucky to have available to us at Southeast Asian markets. It is a mild flavored leaf that is well-suited for making wraps, as it is generally enjoyed in Thailand and in Laos where it is known as cha plu leaf.Many mistake this for another leaf used by many in South and Southeast Asia to wrap the areca nut and called "betel leaf" are used as a wrapper in the dish 'Mieng Kham'. This is a traditional Thai dish, containing an assortment of fillings, like peanuts, shrimps, shallots with lime and raw ginger. Bai Cha Plu has been seen all over Asia, from South to the East. Similar to the Thai Betel edible leaf, but not as bitter. If you are making Mieng, substitute any mild flavour leaf for Fish Mint. Real Thai Recipes suggests to replace either the lettuce or Chinese Broccoli. Thai Bai Plu Cha is also shredded up as one of the vegetables in a Thai rice dish �¢??Kao Yum�¢??. Alternatively, for an Asian twist on a traditional English dish, use this leaf for meals like soups and salads. USES The leaves are used to wrap up as a snack, known as "Miang Kham" and are commonly used as vegetables in curry. (local food in the north) has properties as an expectorant, expels wind and helps moisten the throat. SEASON Chaplu leaves are available year-round.
PRODUCT INFO Dimocarpus longan (Lum Yai) , commonly known as the longan, is a tropical tree species that produces edible fruit. It is one of the better-known tropical members of the soapberry family Sapindaceae, to which the lychee and rambutan also belong. The fruit of the longan is similar to that of the lychee, but less aromatic in taste "Anecdotal uses of longan fruit as a natural remedy include: a general tonic to increase energy and boost the immune system. depression. reducing stress. decreasing fatigue. boosting memory. improving memory. snake bites as an anti-venom." SEASON Longan is available between June - August.
Durian is a tropical fruit distinguished by its large size and spiky, hard outer shell. It has a smelly, custard-like flesh with large seeds. There are several varieties, but the most common one is Durio zibethinus. The fruit's flesh can range in color. It's most commonly yellow or pale yellow, but can also be red or green. Durian grows in tropical regions around the world, particularly in the Southeast Asian countries of Malaysia, Indonesia, and Thailand. The most poppular variety for export is Monthong, Chanee, Kradum, Kanyao, Volcano and a few other. Frozen Peeled Durian use maturity / ripeness level to freeze at -18 degree celsius with this process the shelf life can be up to 2 years in the good condition. PRODUCT INFO Durian can be export as Whole Fresh Durian, size from 2-6kgs with at least 3 lobes to maximum 6 lobes. Depends on destinaton regulation on the chemical and pesticide restriction. Fresh Whole Durian can export both sea & air. The ripeness level is depending on transit time using for transport to destination plus shelf life for sell at destination. Durian can also be export as Peeled Fresh Durian in retail package. This is more convenient than Whole Fresh Durian which is sophisticated to whom that have less knowledge of how to notice the ripeness level (sotfness of the Durian meat). USES Durian can be consumed cooked or raw. It provides a distinctive taste to any dish and is often used in Asian cuisine to flavor ice cream, cakes, and other baked goods. Durian's outer shell must be removed before eating. Place durian stem side down on a sturdy counter. Then, slice into the spiny skin about 3â??4 inches deep. Use your hands to pull the skin apart and reveal the fruit. Durian is divided into pods. Each has a pit or a stone that should be removed prior to eating. SEASONS Durian can be produced all year round
Lemongrass also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some species (particularly Cymbopogon citratus) are commonly cultivated as culinary and medicinal herbs because of their scent, resembling that of lemons (Citrus limon). The name cymbopogon derives from the Greek words kymbe and pogon "which mean [that] in most species, the hairy spikelets project from boat-shaped spathes." PRODUCT INFO If using fresh lemongrass, use only the lower bulbous portion of the stem. It can be pounded and used whole or cut in slices. When using the ground powder (sereh) use one teaspoon as an equal to one stalk of fresh. It is advisable to soak dried sliced lemon grass for two hours before using. When wrapped in a paper bag, lemon grass stems can last 2 to 3 weeks in the refrigerator. The stems can also be frozen for several months. Always wrap and store separately, as lemon grass will impart its flavour to other foods. USES The stalks (leaf bases) of the plant are commonly used to flavor dishes in Southeast Asian cooking. The heart of young shoots may be cooked and consumed as a vegetable. The tougher leaves are used to flavor dishes but are typically removed before serving. Leaves may also be used to make lemon grass tea. The essential oil extracted from the leaves is commonly used in insect repellents, perfumes and soaps. SEASONS Lemongrass is available year-round.
Chilli is a fruit which belongs to Capsicum genus. It has many varieties which are differentiated on its pungency measured on Scoville Scale. Chilli fruit when ripened and dried becomes red chilli, which is further grounded to form red chilli powder. These are categorized as hot pepper. Red chilli became famous all around the world because of its characteristics like pungency, taste and flavor matched black pepper, which was very expensive during old times and thus it became one of the most important and integral spices. PRODUCT INFO They are an excellent source of vitamin C but excess use of red chillies may cause indigestion and heartburn. Capsaisin, the chemical that makes chillies hot is known to reduce the risk of skin and stomach cancer. They contain more vitamin C than an orange. It also acts as a remedy for cold and sinus symptoms. It does not contain any cholesterol. USES Red chili's are usually grounded into a powder and used as a spice. Red chili's are dried or pickled in order to store them for a long period of time. It is a popular ingredient in most Indian dishes and curries. Red chili's are also used extensively for making sauces which are used to add spice to other dishes. SEASONS Red Chili is available year-round.
PRODUCT INFO Also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some species (particularly Cymbopogon citratus) are commonly cultivated as culinary and medicinal herbs because of their scent, resembling that of lemons (Citrus limon). The name cymbopogon derives from the Greek words kymbe (�º�?�¼�²�·, 'boat') and pogon (�?�?�³�?�½, 'beard') "which mean [that] in most species, the hairy spikelets project from boat-shaped spathes. USES If using fresh lemongrass, use only the lower bulbous portion of the stem. It can be pounded and used whole or cut in slices. When using the ground powder (sereh) use one teaspoon as an equal to one stalk of fresh. It is advisable to soak dried sliced lemon grass for two hours before using. When wrapped in a paper bag, lemon grass stems can last 2 to 3 weeks in the refrigerator. The stems can also be frozen for several months. Always wrap and store separately, as lemon grass will impart its flavour to other foods. SEASON Lemongrass is available year-round.
PRODUCT INFO Galangal rhizomes widely vary in size and shape and have a cylindrical, branched appearance with many shoots and bulbous knobs. The semi-smooth skin is light brown to tan, firm, hard, and is covered in darker brown rings. Underneath the woody skin, the flesh is pale yellow to ivory and is fibrous, dense, and aqueous with a spicy, floral aroma. Galangal is crisp and has a pungent, earthy, woodsy, and mustard-like flavor with subtle citrus undertones. USES Galangal, botanically classified as Alpinia officinarum, is the underground rhizome of a tropical shrub that belongs to the Zingiberaceae family. Also known as Siamese ginger and Thai ginger, there are two main species of Galangal known as Greater Galangal and Lesser Galangal, varying in size, shape, and taste, but both species are used to flavor culinary dishes. Galangal has been utilized for its medicinal properties in Asia for thousands of years and is predominately used today to flavor Southeast Asian cuisine. Galangal adds a warm, sweet, and pungent flavor to dishes, similar to ginger but stronger in flavor, and can be found in fresh, dried, and powdered form. SEASONS Galangal is available year-round.
PRODUCT INFO Chinese Chive Leaves present a straw-like stem. It is tubular, have onion taste and a subtle taste of garlic, hollow and dark green with pointy end. Each stem can grow up to 20 inches (half a meter). Moreover, such stems are of a lighter green than its onion counterpart. The flowers are really small and altogether creates a spherical bunch at the top. Each tiny flower has 6 petals, and it is pink/purple. USES You'll mainly use the leaves of your Chinese chives, but if you don't cut too much, the plants will produce edible flowers too. Since they're perennial, you'll get harvests for years to come. Eat the leaves fresh, or add them to your cooking for a light garlic flavour. The clump-forming plants are quite attractive, so this perennial will look good in your flower garden too! And unlike many other edibles. SEASON Chinese Chive are available year-round.
PRODUCT INFO Bird's Eye Chili (Prik Kee Noo) are small, thin, pointy peppers that are red when mature. They are green when unripe but can still be eaten, and are sometimes orange or purple depending on maturity. In the case of Thai cuisine, green peppers are typically used in green curries, while hotter, mature red peppers are used in red curries. When fresh, they often have a stem still attached and contain loose, edible seeds that are especially spicy. The peppers are affordable thanks to their low weight and can be used whole, sliced, or seeded and diced. SEASONS Bird's Eye Chili are available year-round.
PRODUCT INFO Parsley, or garden parsley is widely cultivated as a herb, and a vegetable. used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. SEASON Parsley is available year-round.
PRODUCT INFO People use cilantro as a flavorsome addition to soups, salads, curries, and other dishes. In some parts of the world, cilantro refers to the leaves, and coriander refers to the seeds. Its nutritional content may provide a range of health benefits. It is a good source of antioxidants. Using cilantro to flavor food may encourage people to use less salt and reduce their sodium intake. All parts of the plant are edible, but people most commonly use the fresh leaves and dried seeds in cooking. SEASONS Coriander is available year-round.
PRODUCT INFO Coriander Root (Rak Phak Chi) is the root of the herb coriander, which is sometimes called cilantro. While many English-speaking countries discard the roots, they form an important part of many Asian cuisines. Coriander root is the fresh roots of the herb. Ground coriander is a mellow spice with a subtle, slightly earthy hint. Coriander root tastes more pungent and peppery and has a strong, pleasant aroma. In Thai food, coriander root is used as a critical component in many curry pastes and dips. Thais often crush coriander root in a pestle and mortar along with garlic and chilis to form the basis of chili dips. SEASON Coriander root is available year-round. USES The root is also a vitally important ingredient for creating the famous marinade that characterizes Thai grilled chicken. Thais are very against letting good food go to waste, and they quickly recognized that the roots taste great when they form the base of famous curry pastes, soups, dips, and marinades. SEASONS Coriander root is available year-round.
PRODUCT INFO Red Chilli is a fruit which belongs to Capsicum genus. It has many varieties which are differentiated on its pungency measured on Scoville Scale. Chilli fruit when ripened and dried becomes red chilli, which is further grounded to form red chilli powder. These are categorized as hot pepper. Red chilli became famous all around the world because of its characteristics like pungency, taste and flavor matched black pepper, which was very expensive during old times and thus it became one of the most important and integral spices. SEASONS Red Chili is available year-round.
PRODUCT INFO With their attractive brightly coloured, smooth, shiny skins, chillies range from mildly hot to scorchingly fiery. Popular as an everyday ingredient in a variety of cuisines, including Thai, Indian, Mexican and Chinese, chillies can add just a subtle flavour or a real kick to a wide selection of savoury dishes. As a general rule the smaller the chilli the hotter it is but the colour is no guide to heat. SEASONS Mixed Chili are available year-round.
PRODUCT INFO Holy, or Sacred basil, is a stiff, leafy, perennial herb. The plant can reach up to 18 inches in height, and develops small pink, fragrant blossoms when mature. With thicker stems, ranging in color from green to a dark purple, Holy basil has a bushy appearance and can grow quite large. Holy basil's narrow, oval leaves range from a light green to deep purple color and are very aromatic. The taste does vary between types, however, it is often likened to cloves (anise) or licorice with a hint of mint and a bit of peppery spice. The pungent pink flowers are also edible. USES Holy basil in Thailand, it is a very popular culinary ingredient. Holy basil is an important ingredient in one of the more famous Thai street dishes, chicken with Holy basil or 'gai pad grapow'. In many Thai stir fry dishes, Holy basil is used as an aromatic with garlic, fish sauce and chilies to impart flavor into meat, fish, or chicken. Holy basil is best used fresh, as its leaves cannot maintain their aroma after a few days in the refrigerator. SEASONS Holy basil is available year-round.
PRODUCT INFO Yam Bean is a legume. The appearance of the yam tree is a creeping vine. The plump head extends from the taproot. solid conan Square shape, flattened, 1 yam, with only one head. The part used to eat is the tapioca root. USES The head of the yam bean part used for eating Appearance is light brown, inside is white. When chewed, it feels crispy like a fresh pear fruit. It also has a flour-like flavor but is sweet. It is generally eaten fresh. or dipped in salt and pepper It can also be used to cook both savory and sweet dishes as well, such as kaeng som, wild curry, sweet and sour stir-fry, and egg stir-fry. It is a mixture of steamed buns. and Ruby Krob. SEASON Yam beans are available year-round.
PRODUCT INFO Bitter melons are small to medium gourds, averaging 6 to 30 centimeters in length, and have a long and slender, oblong shape with slightly tapered ends. The gourd's surface will vary depending on the specific type, ranging from deeply creased, smooth, pale green, and ridged to rough, dark green, and heavily textured with warts and bumps. The gourd's skin may also exhibit a waxy layer, and some rarer types of Bitter melon showcase a white hue. Underneath the thin skin, the flesh is crisp, watery, and pale green, encasing a central cavity filled with spongy pith and large, cream-colored seeds. Bitter melons are harvested when they are young and green, containing a sharp, astringent, and vegetal flavor. The gourds are also selected when they display a green coloring with a faint yellow hue, an indication of further maturity, rumored to contain a slightly milder, bitter, and acidic flavor. USES Bitter melons have an astringent, bitter flavor well suited for cooked preparations, including stir-frying, baking, saut�©ing, steaming, boiling, braising, and stewing. The melon's sharp flavor complements rich, fatty, and spicy ingredients and is often utilized in different culinary styles found within Asian cuisine. Bitter melons can be consumed raw, but the gourds should be deseeded, salted, and left for approximately 30 to 45 minutes to draw excess moisture and bitterness. Once the bitter flavor is lessened, the melons can be sliced for salads, chopped into dips and spreads, or blended into juices. Bitter melons are also traditionally blanched before use or salted to tame the astringent notes before cooking. The melons can be stirred into soups and curries, stuffed and baked as a main dish, stir-fried with vegetables and meat, or cooked and coated in rich sauces. Bitter melons can also be sliced and roasted as a simple side dish, cut and fried as a rice accompaniment, or pieces of the flesh can be dried and steeped as a healing and cleansing tea. In addition to the melons, the young leaves and shoots of the plants are edible and share the characteristic bitter flavor, used as an accent in salads and soups. Bitter melon pairs well with coconut milk, aromatics including lemongrass, ginger, garlic, and onions, chile peppers, tomatoes, green beans, eggplant, black beans, yogurt, pork, beef, and poultry, and seafood including fish, shrimp, crab, and scallops. Whole, unwashed Bitter melons will keep 3 to 5 days when wrapped in plastic or placed in a sealed container in the refrigerator's crisper drawer. SEASONS Bitter melons are available year-round, with a peak season in the summer.
PRODUCT INFO Banana flowers have a starchy, fibrous consistency and a neutral, subtly bitter, and fruity flavor well suited for fresh and cooked preparations. The outer, dark-hued bracts should not be consumed, but they can be used as a decorative serving vessel. As each bract is removed, the small florets can be separated from their tough stamens and set aside for use with the flower's heart. Once the bracts have been peeled away to reveal a yellow-white hue, the heart can be sliced into pieces and incorporated into recipes. It is recommended to immerse slices of the Banana flower in salted lemon water or vinegar water for at least 20 to 30 minutes to extract some of the bitterness. Banana flowers can be added to fresh fruit and green salads, and younger flowers will have a sweeter flavor for raw preparations. They can also be minced into dips, dumplings, and pastes. USES Beyond fresh preparations, Banana flowers can be lightly steamed and served with dips, similar to an artichoke, boiled in coconut water and stir-fried, or incorporated into curries and soups. The flowers can also be fried into patties, soaked in flavoring, cooked like fish fillets, or sauteed into vegetable, rice, and noodle dishes. In Thailand, young Banana flowers are commonly served raw on the side with pad Thai. In Indonesian cuisine, Banana flowers are mixed with pork and hot sambal, cooked in a section of bamboo, and served as a festival or wake appetizer. In Brazil, Banana flowers are incorporated into pies, quiches, and cooked into various sweet and savory goods. There is also a famous pastry in the Brazilian state of Minas Gerais known as pastel de agnu that has its own festival. The festival annually occurs in the city of Itabirito and features food vendors, local growers, restaurants, and arts and crafts vendors, all centered around the famous pastry of the region. Pastel de agnu is comprised of Banana flowers stewed with meat and then fried into a dough-like puff. Banana flowers pair well with spices such as turmeric, curry powder, mustard seeds, cumin, and chile powder, aromatics including garlic, shallots, onions, lemongrass, and galangal, coconut milk, macadamia nuts, lime leaves, papaya, and carrots. Whole, raw Banana flowers should be immediately consumed for the best quality and flavor. The flowers can also be wrapped in plastic and stored in the refrigerator, or cut pieces can be placed in a sealed container in the fridge for 2 to 3 days. In addition to fresh Banana flowers, the buds can also be found canned or frozen for extended use. SEASONS Banana flowers are found year-round, varying in availability depending on climate, region, and hemisphere.