PRODUCT INFO Cowslip Creeper flowers grow on long and slender, vining plants that bear dark green, heart-shaped leaves averaging 4 to 8 centimeters in diameter. The vines are tough, maturing from green to brown, and alongside each leaf node, a cluster of 10 to 20 flowers appear seasonally. Each flower averages 1 to 2 centimeters in diameter and bears five angular petals, forming a star shape. When young, the flowers are green, eventually developing a yellow-green hue at the base with solid yellow petals once the bud opens. The flowers also emit a strong and pleasant, citrus-like fragrance that is especially pungent in the evening when in bloom. Cowslip Creeper flowers are crisp, succulent, and tender with a mild, vegetal, subtly sweet, and earthy flavor. USES Cowslip Creeper flowers are a seasonal ingredient used in Filipino, Vietnamese, Chinese, Thai, and Indian cuisine. The flowers can be consumed raw, incorporated into salads for added texture, or utilized as an edible garnish to decorate cakes, desserts, and main dishes. In addition to fresh preparations, Cowslip Creeper flowers can withstand cooking and readily absorb accompanying flavors, providing a mild earthiness and subtle crisp consistency to dishes. The flowers can be battered and fried, tossed into soups and curries, or stir-fried with oyster sauce. In Thailand, Cowslip Creeper flowers are popularly boiled and dipped in chile paste. In the Philippines, the flowers are cooked into a vegetable dish known as pinakbet and frequently mixed into omelets. Cowslip Creeper flowers pair well with noodles, rice, meats such as pork, beef, and fish, shrimp, eggs, tofu, aromatics such as garlic, ginger, and holy basil, pandan juice, coconut, and vegetables such as mushrooms, long beans, squash, eggplant, and mung beans. The flowers should be immediately consumed for the best quality and flavor. SEASONS Cowslip Creeper flowers are available in the late spring through early fall.
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 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 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 Sadao leaves are small to medium in size and are elongated and oval to lanceolate in shape. The green leaves are thin and tear easily and have a smooth texture. The edges of the leaf can vary with some jagged spots mixed with flat sides. The leaves grow on small, but thick stems and each stem can grow 5-15 leaflets. Sadao leaves are tender and have a very bitter taste. The sadao plant also bears fragrant white flowers that are edible and offer a bitter, green flavor when cooked. Sadao leaves are an excellent source of antioxidants such as rutin and quercetin. USES Sadao leaves are best suited for cooked applications such as boiling, sauteing or stir-frying. The young leaves are often parboiled or pickled and eaten as an accompaniment to other dishes. Sadao leaves are also traditionally served with Nam Pla Wan, which is a Thai dipping sauce that uses tamarind juice, fish sauce, dried chilis, shallots, and palm sugar. This sweet sauce helps cut the bitterness of the Sadao leaves to create a sweet and sour, savory combination. Sadao leaves pair well with meats such as chicken, pork, beef, and white fish, tomatoes, aromatics such as garlic, ginger, and onions, fish sauce, and other sweet dipping sauces. Sadao leaves will keep up to a week when stored fresh in the refrigerator. SEASON Young neem plant are available year-round.
PRODUCT INFO Coconut shoots are one of the most useful things. They also contain less fat and energy. Therefore, it is popular to make a menu of coconut shoots for weight loss. Because it has a sweet, crispy, delicious taste, plus it helps to lose weight well, not allergic to spinach for weight loss. USES If eating in each meal will have a special to eat deliciously, we would like to suggest a menu that includes coconut shoots with a delicious taste when used as an ingredient in curry, and then adds more crunch to the crunch. excellent food The more you chew, the more crunchy it becomes, and the more it makes people eat it without getting bored. The menu that we will recommend is a variety of styles of coconut shoots that are put into each menu. Because the taste is different, but even if it's different, there is a perfect balance that is not normal at all. The young coconut shoots are stir-fried with spicy flavor, adding more flavor to the coconut shoots that are so delicious that you can't stop eating them. With the colorful curry paste and the spicy flavor of the curry paste, when the coconut shoots are mixed together, it's perfect. SEASONS Coconut shoot 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 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.
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.
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
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.
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 Hairy Basil leaves are small to medium in size, averaging five centimeters in length, and have an elliptical to elongated, oval shape tapering to a distinct point on the non-stem end. The leaves are smooth, flat, and green, containing some veining across the surface with lightly serrated edges. The leaves also grow in pairs on either side of the square, fuzzy stalks, and have a crisp and succulent consistency with a sweet, citrus-forward aroma. Hairy Basil has a unique herbal, sweet, and tangy flavor with notes of lemon mixed with anise. In the late summer, the plants also produce lemon-scented, small white flowers that bloom on long, light green bracts. SEASONS Hairy Basil is available year-round.
PRODUCT INFO Leeks look like scallions (or green onions), but they're a lot larger. And their mild flavor and ease of preparation make the vegetable a favorite addition to soups, stews, pastas and more. Generally, the taste of leeks can be described as a mild onion that is slightly sweet. The younger the leek, the more delicate its flavor and texture. These are preferred for raw preparations.are a bulbous vegetable with white flesh and leafy green tops. The bulb, however, is not round, but just slightly larger than the stem nearest the roots. The more rounded the bulb, the older the leek. SEASONS Leeks are 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 Finger Root, 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. USES Finger Root 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. SEASONS Finger root 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 The Asiatic pennywort is a sleek, herbaceous plant. It is widespread throughout tropical and subtropical countries worldwide - Madagascar, Vietnam, India, China and Africa. It prefers wet to marshy sites, up to an altitude of 700 meters. In Thailand a refreshing drink is made from the slightly bitter tasting leaves and stems the juice is diluted with water and some sugar can be added. Mostly the whole plant is eaten as a vegetable, cooked or raw, with Jeo or Paa Dek. Phak Nok has multiple medicinal applications, being used to treat fever and constipation, to purify the blood, and to cure nervous conditions. USES The plant's leaves are used against skin complaints and it has a considerable reputation for treating ulcers, eczema, hepatitis, cancer and leprosy. Phak Nok is said to be 'good for the eyes' and for hair growth and is also used psychologically to treat epilepsy, senility and the mentally retarded. SEASONS Asiatic pennywort 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.