PRODUCT INFO Hog Plum grow in dangling bunches and are small fruits, averaging 3 to 6 centimeters in diameter and 6 to 9 centimeters in length, with an oval to oblong shape. The skin is thin, tough, and semi-smooth with some russeting, ripening from green to golden yellow when mature. Underneath the surface, the flesh is firm, dense, crunchy, and pale green when unripe, developing an aqueous, softer consistency with a darker yellow hue when ripe. Hog Plum also contain a central yellow pit with many elongated fibers that extend into the flesh, creating a fibrous texture. Hog Plum have a sweet-tart flavor with subtle notes of musk, turpentine, mango, and pineapple. Hog Plum are an excellent source of vitamin C, which is an antioxidant that can boost the immune system, repair tissues within the skin, and increase collagen production. The fruits also contain vitamin A, iron, calcium, phosphorus, and fiber, which can help regulate the digestive tract. USES Hog Plum are best suited for both raw and cooked applications such as boiling and baking. The green, unripe fruits are the preferred stage for consumption as the flesh is crunchy and has a neutral flavor. When young, the flesh can be sprinkled with salt, shrimp paste, chile powder, or sugar and eaten raw, blended into smoothies, pressed into juice, sliced and added into green salads, or chopped and mixed into salsa. The fruits can also be pressed into an herbaceous juice that is popularly made into an alcoholic drink similar to cider. When ripe and golden yellow, the fruits can be coated in sugar and eaten for a sweet-tart snack. In addition to raw preparations, Hog Plum can be cooked into jams, preserves, and jellies, tossed into soups, curries, and stews, pickled for extended use, or cooked in sugar water and mashed to create an applesauce-like consistency. They can also be baked into cakes, pies, and tarts, and the leaves are used in some countries as a salad green, lightly sauteed, or steamed. Hog Plum pair well with other fruits such as grapefruit, pineapple, and passion fruit, ginger, spices such as cinnamon, cardamom, and vanilla, almonds, salted fish, seafood, coconut milk, and herbs such as parsley, mint, and coriander. The fruits continue to ripen after harvest and should mature at room temperature. Once ripe, they can be stored in the refrigerator for an additional five days. Hog Plum can also be dehydrated or canned in syrup for extended use. Season Hog Plum are available in the fall through winter.
PRODUCT INFO Round and squat with a green yellow skin that is often speckled with brown spots. Extremely crispy and juicy these pears are prized not only for their texture but for their subtly sweet flavor as well. Asian pears are also non-climacteric, meaning they mostly won't continue to ripen after picking. USES The firm and crisp texture of Asian pears make them a popular addition to both fruit and green salads. Slice into sticks and serve with both sweet and savory dipping sauces. Try using with or as a substitute for apples in a pie or cake. Pair with aged gouda or your favorite cheese with bread or crackers for a quick and easy appetizer. Asian Pears are ripe at purchase, refrigerate to store. Season Asian Pears are available in the Fall.
PRODUCT INFO Avocado fruits are becoming more popular in Thailand. Apart from being consumed as fresh fruits for their palatability, food value with high protein, vitamin E and digestible fat content, their oil is used also in the cosmetic industry. USE Their rather neutral flavour profile allows the avocados to be paired with almost any ingredient and menu, both sweet and savoury. One of the proudly presented was ripe avocado chunks served with the refreshing coconut ice cream, with optional extra Japanese red bean topping. Season July marks the opening of the avocado season in Thailand and the best time of the year.
Yellow Mango, most popular variety for export is "Nam Dok Mai". When you see one popular desert from Thai menu "Mango sticky rice", that is "Nam Dok Mai". The fruit smells intense and delicious even before you cut into it; the skin exudes a little moisture and the dark-orange, fibre-free flesh of the fruit is so soft and tastes so sweet and delicate. PRODUCT INFO Yellow Mango (Nam Dok Mai) will be wrapped up by foam net, we use shreded paper to prevent the physical damage during transportation. Standard packing is between 3kg - 5kg per carton depending on destination market. Size A / 2-3pieces per kg, Size B 3-4 pieces per kg and so on. USE Yellow Mango (Nam Dok Mai) can be consumed cooked or raw. The famous menu is Mango sticky rice and many more Season Yellow Mango (Nam Dok Mai) can be produced nearly all 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 The coconut is a perennial plant belonging to the palm family ( Arecaceae ) and is the only living species of the genus Cocos. The coconut is a plant that can be used in a variety of ways, such as water and the pulp of young coconuts being eaten. The pulp of the mature fruit is grated and squeezed to make coconut milk. Coconut shells are used to invent things such as dippers, lanterns, etc. In addition, coconuts are classified as a kind of auspicious plant. According to the royal textbook of Brahmachat Has determined to plant coconuts in the east of the house. for prosperity. SEASON Coconuts are available year-round.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�?�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASONS Kaffir Lime Leaves 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.
Fingerroot, also known as Chinese ginger, Chinese key, Chinese-keys is the low herb which creeps in soil. It has rhizomes which is thick, aromatic and yellow brown of size 5-30 x 0.5-2 cm in size. The petiole of the plant is hairless, grooved and 7-16 cm long. Leaves are lanceolate and erect in shape with pointed tip and smooth surface. The leaves have light green color of 5-11 cm wide. The flowers are pink to yellow to white which is tubular and 50-52 mm. It grows in lowland tropical regions. The flowering time occurs in January to February and April to June. It grows well in humid and hot climate. Fingerroot is native to Southeast Asia and China but also cultivated in India, Cambodia, Indonesia, Sri Lanka, Myanmar, Vietnam and Thailand. PRODUCT INFO Fingerroot is a medicinal as well as culinary herb also called Chinese ginger that is native to China and Southeast Asia. As the shape of rhizome resembles fingers, it has got named as fingerroot. It is known as krachai in Thai. This plant belongs to Zingiberaceae family. This plant is either perennial or biennial that has tall leaves and pink to purple flowers. USES Fingerroot is a vital ingredient used in many Asian countries and also used as a condiment in food. Traditionally it is used for the treatment of various illnesses as a tonic for childbirth, preventive remedy for leucorrhea and beauty aid for teenage girls. Rhizomes are used for the treatment of inflammatory diseases. Leaves are used for alleviating poisoning and allergies. It is also used to cure infections. The study shows that the isolated bioactive compounds found in fingerroot helps to treat various diseases. It is used to accelerate the development of stronger drugs to counteract diseases in future. SEASONS Finger root is available 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.
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. PRODUCT INFO 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. USES Galangal is primarily used in Southeast Asian cooking, lightly crushed or pounded as an aromatic to add an earthy and pungent flavor. The rhizome can be thinly sliced and added to stir-fries, boiled into curries, cooked into satay, mixed in applesauce, lightly tossed into salads, or used to flavor soups such as tom kha gai, a Thai coconut soup, or samlor kor ko, which is a Cambodian vegetable soup. It can also be used in stews, rice, and noodle dishes. Galangal is often mixed into seafood dishes as it has a flavor that can mask fishiness and is also commonly boiled into a tea. The rhizome can be found fresh or in dried and powdered form, and when ground, the flavor becomes milder but earthier. Galangal root pairs well with meats such as poultry and fish, shellfish, garlic, onions, tamarind, chiles, lemongrass, bell peppers, and green onions. The fresh rhizome will keep 1-2 weeks when stored in the refrigerator, and ground Galangal will keep up to one year when stored in a cool, dry, and dark place. SEASONS Galangal is available year-round.
SKU: 364215375135191 Turmeric is the rhizome, or root stem, of a tropical blade-leafed plant. The rhizome has an abstract finger-like shape with a rough skin marked with knobs and rings. Turmeric rhizomes often grow up to 3-4 inches long and one-half to one inch in diameter. Its skin's color is a combination of pale earth and orange. The flesh is a vibrant carrot orange color and its flavor warm and peppery with very distinct bitter undertones. It is most often boiled and then dried for powdered form, in which it turns its trademark color. PRODUCT INFO Turmeric, scientifically known as Curcuma longa, is a tropical flowering perennial that falls within the same family as ginger and is one of two rhizomes with an appearance similar to the spicy root. It's cultivated and harvested for its roots, though its leaves are also used in some cultures. USES Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications. It adds freshness to curries and soups, and can be pickled or fried. Its vibrant color is a wonderful addition to any dish, but can also stain clothing and porous surfaces. SEASONS Turmeric is available year-round
SKU: 217537123517253 Morning glory, is a hollow-stemmed semi-aquatic plant with long lance-like leaves. It's used throughout Asia but is perhaps best known by visitors to SE Asia who've seen theatrical street vendors cook it, then throw it across the street to be served up to goggled eyed and gasping tourists! PRODUCT INFO Chinese Morning Glory, botanically classified as Ipomoea aquatica, grow on an herbaceous, trailing vine that is found in humid, tropical lowlands and belongs to the Convolvulaceae, or morning glory family. Also known as Kangkung, Kankun, Chinese spinach, Water spinach, River spinach, and Swamp cabbage, Chinese Morning Glory are a popular leaf vegetable prized for its crunchy stems and tender leaves and can be found in most Southeast Asian cuisines. USES Chinese Morning Glory can be consumed raw or in cooked applications such as steaming, boiling, or stir-frying. Young shoots can be made into a salad and served with green papaya, but the fragile leaves need to be washed thoroughly before use. Chinese Morning Glory are commonly stir-fried in oil and served as a side dish or combined with other vegetables and meats to make a complete meal. They can also be used in curries, soups, and coated in a batter and fried to make a crispy appetizer. Chinese Morning Glory pair well with aromatics such as ginger, garlic, and onions, chili peppers, bay leaves, nam phrik, vinegar, soy sauce, fish sauce, sesame oil, peanut sauces, cuttlefish, and meats such as chicken, pork, and beef. They are highly perishable when fresh and will keep up to 1-2 days in the refrigerator. SEASONS Chinese Morning Glory is available year-round.
The kaffir lime tree is native to tropical Southeast Asia and was spread to neighboring regions via exporters and trade routes. Today Kaffir lime leaves are available in fresh markets and frozen in specialty grocers in Asia, Southeast Asia, Africa, the United States. PRODUCT INFO Kaffir limes are widely used in Thailand as a household ingredient. Essential oils are extracted from the fruit's peel and are used for cleaning products, shampoos, and as a method to kill lice. The fruit's zest is used to flavor curries and soups, and the leaves are also crushed and used as potpourri or placed in a hot bath for a citrus aroma. Kaffir lime plants are so common and frequently used in Thailand that the majority of rural households have their own trees growing in their backyards. Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. USES Kaffir lime leaves contain some antioxidants. They also contain limonene and citronella, which both contribute to the flavor and fragrance of the leaves and have been shown to have antimicrobial properties. Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASON Kaffir Lime Leaves is available year-round.
PRODUCT INFO Water chestnuts is "Heaw" in Thai. Water chestnuts is high in fibre and help decreasing the absorption of fat and cholesterol. It can help maintaining blood sugar level, increasing dietary fibre and lower risk of cancer, as well as improving digestive system and relieving constipation. They have a crisp, white flesh that can be enjoyed raw or cooked and are a common addition to Asian dishes such as stir-fries, chop suey, curries and salads. SEASON Water Chestnut are available all season January-December.
PRODUCT INFO Star Gooseberry is a type of fruit. There are both sour and sweet varieties. They are often pickled, welded or preserved. USES Star Gooseberry is eaten fresh, and is occasionally used as flavoring for other dishes. It is candied in sugar or pickled in salt or preserves. it is used to make vinegar as well as eaten raw, soaked in salt or vinegar-salt solution. SEASON Star Gooseberry is available between June-August.
PRODUCT INFO Sweet Tamarind (Makam Wan) is a tropical fruit that comes from the Tamarind tree. The fruit grows in seed pods. When fresh out of the pod, tamarind exists as a sticky pulp. This pulp is high in tartaric acid, which gives it a range of sweet and sour taste. The taste of the tamarind fruit ranges from sweet and tangy to a sour and tarty flavour. The wide range in taste is owed to how ripe the tamarind. Sweet Tamarind may be used as a condiment or to add tartness to dishes like curry or soup. There are many different ways to prepare tamarind, including making a paste or sauce by boiling it down with sugar and salt. Tamarind can be also be dried into tamarind candies. SEASON Sweet Tamarind is available between Nov - Feb.
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 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.