Thai Ground Coffee Suppliers and Manufacturers

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 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 Jackfruit spread through the rest of India and on to South-east Asia. The tree is large and the fruit itself grows not at the tip of limbs but rather out of the trunk. The jackfruit is the largest tree-born fruit in the world. A single pod can reach a length of nearly a meter and weigh close to 40 kilograms. USES The Jackfruit bulbs can be eaten fresh, frozen, cooked or pureed. Younger Jackfruit is added to curries and can be roasted or baked and eaten as a vegetable. It is often shredded and used as a meat substitute. Riper Jackfruit bulbs are added to salads. Make jam or ice cream from pureed bulbs. Boiling Jackfruit bulbs in milk and then straining off the liquid will result in a custard-like consistency once it has cooled. Jackfruit can be dried and then fried in oil, salted and eaten like potato chips. Jackfruit seeds can be roasted and eaten like chestnuts or dried and ground into flour. Jackfruit does not keep well once it is ripe. Unused portions of prepared fruit can be refrigerated for a few days or frozen for a few weeks. Jackfruit is very nutrient-dense. It is a great source of fiber, protein and vitamin B. It also contains potassium, iron and calcium. The deep yellow-orange color of the Jackfruit bulbs is the result of phytonutrients like beta-carotene, giving the fruit powerful antioxidant properties. SEASON Jackfruits can be produced nearly 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.

PRODUCT INFO Bai Yor is native to Polynesia. Countries in Oceania It is an archipelago in the South Pacific Ocean. That area is called "Nonu", Malay called "Megadu", has a language called or a common name in English, Great Morinda or Beach Mulbery or Indian Mulbery. The islanders, the islanders, are very popular to eat. when crossing to Asia The Hawaiian region is also abbreviated as "NONI" (NONI). Some people call it cheese balls. The rotten smell, the villagers call it "Nai Nui", but the general people who know how to use it for cooking and making medicine are called "Yor", Noni Leaf, Noni Tree, Noni Tree Bai Yor is useful as food. If you call it a vegetable It is a perennial vegetable that is large, medium-sized, about 3-8 meters tall. must use method or climbing the top of the leaves which the saplings will give their leaves as food all year round Noni fruit will be released during the winter. Young noni leaves are boiled or boiled as vegetables and dipped in chili paste. Cook red curry, curry with pork, fish, and chicken. The most popular is the bottom of the wrap or banana leaf Krathong wrapped in fish, Hom Mok pork, Hom Mok chicken, Hmong fruit, green fruit. Isan people bring papaya salad instead of papaya salad. Many yummy? have to ask the people of the northeast or those who know who used to pound noni papaya salad together. USES Fresh leaves are used to boil drinking water. Or bring it to dry ground and brew it as a tea to drink. help cure wasting Relieve aches and pains under the wrists, ankles, treat tuberculosis, diarrhea, reduce fever, cough, expectorant, relieve heartburn, diabetes, prevent heart disease and blood vessels, cure gout, help drive menstruation Relieve nausea and dizziness SEASON Bai Yor is available year-round with a peak season in the summer and fall months.

PRODUCT INFO Wing beans are lime green and elongated with a square shape and four feathery, winged accents running from tip to end like the tail of an arrow. The pods are straight or curved with a smooth and waxy surface. They can grow up to 30 centimeters long but are usually harvested at 10 and 15 centimeters, before the peas have fully developed. Wing beans are sweet, like many pea varieties, and offer an asparagus-like flavor and crunchy texture. Wing beans are an excellent source of copper, iron, manganese, tryptophan, and the essential amino acid isoleucine. They are also rich in protein, fiber, complex carbohydrates, all of the essential B-complex vitamins, calcium, phosphorus, magnesium, zinc, and potassium. The pods, leaves and roots all contain a similar nutrient makeup. USES Wing beans are most often cooked. Young pods can be eaten raw in salads, sliced very thinly, or lightly blanched. They are prepared like French beans or snap peas by pinching off the ends and cutting into bite-sized sections. Use in stir-frys, sautes or add to soups and stews towards the end of the cooking process. The delicate pods pick up the bold flavors of chiles, garlic and spices. Young pods can be pickled. Mature beans are halved, and their seeds prepared and eaten like soybeans. Dried seeds can be ground and used as a flour substitute. Store Wing beans in a bag or airtight container in the refrigerator for up to 5 days. SEASON Wing beans are available in the late spring and through the fall months.

PRODUCT INFO Puffball mushrooms range from small to very large in size, averaging 10-70 centimeters in diameter, and are round, oblong, to oval in shape. Some species are small, golf-ball sized, while others can grow as large as soccer balls. The white fruiting body can be smooth or bear some small scales, warts, or spines and is firm, airy, and spongy. There is also a protective coating that helps keep debris and dirt from entering the flesh. When sliced, the flesh should be pure white and never have any color. Puffball mushrooms are white when young and transition to a yellow-brown when mature and are rendered inedible when they reach this state. There are little to non-existent stems, and the spores are produced internally in the fruiting body. When young, Puffball mushrooms have a mild, nutty, and earthy flavor. Puffball mushrooms contain some phosphorus, manganese, selenium, and clavacin. USES Puffball mushrooms are best suited for cooked applications such as sauteing, pan-frying, and baking. Referred to as the �¢??breakfast mushroom" Puffball mushrooms pair well with egg dishes and are enhanced when sauteing and browned in simple ingredients such as garlic and butter. They can be sliced thinly and rolled with meat and vegetables, chopped into stir-fries, or grilled with marinades. They can also be cut into slices, battered, and fried, sliced and used as noodles in lasagna or ravioli, used as the dough in pizza, chopped into croquettes, blended into hummus, pureed into gravies, or dried and ground into a powder to use as a flavoring agent. The rotund mushrooms can be substituted for tofu or eggplant in many recipes. The flesh readily absorbs accompanying flavors so oil should be used sparingly. Puffball mushrooms pair well with tomatoes, broccoli, beets, rutabagas, radishes, turnips, parmesan cheese, garlic, poultry, scallops, crab meat, and tuna. They do not store well and should be used immediately after harvest. They can also be frozen between sheets of plastic and stored for extended use. Season Puffball mushrooms are available in the late summer through fall.

PRODUCT INFO Pandan leaves are medium to large in size and are elongated, narrow, and oblong in shape. There are two distinct Pandan plant shapes. If the plant is left undisturbed and the leaves are not harvested, it will develop into a small tree with large, long, and thin green leaves that can reach up to two meters in length. If the leaves are continuously harvested, the plant will stay low to the ground forming a shrub-like appearance with smaller, narrow green leaves growing up to one meter in length. The upright green leaves taper to a point at the tip, and when attached to their stems, Pandan leaves resemble the top of a pineapple plant. Pandan leaves have a unique and distinct grassy aroma when first crushed that mellows out to a subtle, herbal, and floral aroma. When cooked, Pandan leaves have a nutty, almond, rose-like, and slightly sweet flavor. Pandan leaves are rich in essential oils, glycosides, and alkaloids, and also contain traces of tannin and isoprene esters. They are traditionally used to reduce symptoms of pain and fevers and are used as a laxative. USES Pandan leaves are best suited for cooked applications such as boiling, steaming, sauteing and frying. They are used in both sweet and savory dishes and are boiled, pounded, bruised, or raked to bring out the flavor. Pandan leaves are often used to wrap meats or sticky rice and are cooked to add a sweet and nutty flavor. They are also wrapped and deep fried to create a crunchy exterior. In addition to savory preparations, Pandan leaves are also used to make desserts and drinks. They can be made into a paste with the juice extracted to make the well-known chiffon cake, and they can be cooked to make Kaya, or pandan-flavored coconut egg jam, which is a traditional Pandan dish still found today in Malaysia and Singapore. Pandan leaves can also be cooked with coconut to make nasi lemak rice or are tied into knots and used for flavoring. Pandan leaves pair well with turmeric, lemongrass, brown sugar, milk, meats such as fish, chicken, beef, and pork, and rice. They will keep for a couple of days when stored unwashed, wrapped in a damp paper towel and sealed in a plastic bag in the refrigerator. Pandan leaves can also be frozen for up to two months. SEASON Pandan leaves are available year-round.

ICUMSA 1800-4500 Demerara Cane Sugar Origin: Thailand This is a type of cane sugar with a fairly large grain and a pale amber color. It has a pleasant toffee flavor and can be used in place of brown sugar. Demerara sugar is a type of unrefined sugar with a large grain and a pale to golden yellow color. It is suitable for a number of cooking and baking projects, and tends to be very popular as a sweetener for tea and coffee. Many grocers stock demerara sugar along with other specialty sugars, often in small packages for consumers who simply want to experiment with it. It is also ubiquitous in coffee houses, often in single serving packets along with other sweeteners.