Thai Rose Wood Suppliers and Manufacturers

- Auto spare part, Genuine, After market - Mitsubishi, Toyota, Nisan, Honda, Ford. We also can supply O.E.M spare part from Thailand, China, Korea

100% cloth like with Velcro diapers in bales and all are EE and elastic ears.

Get it before it's gone!! Over production wallpaper. Made in Germany, brand new with no defect. Limited quantity up for order. Loading port Germany. Wallpaper size: 53cm X 10m , *** 20" container get in 6000 rolls , 1.80$ per roll Ex-Germany including Euro1 Certificate. *** 40" container get in 15000 rolls , 1.60$ per roll Ex-Germany including Euro1 Certificate *** more than 400 different designs

PRODUCT INFO Fresh bamboo shoots vary from an inch up to seven inches wide at their base. They consist of several fibrous layers tightly bound and overlapping one another to form a conical point. Their color is plantain yellow with brown markings throughout. The bamboo shoot's flavor is mild and sweet, similar to that of baby corn. USES Fresh bamboo shoots must be cooked before eating as raw shoots are bitter and texturally hard to digest. The outer leaves are tough and will not be edible regardless of cooking, thus they should be removed prior to cooking. It is recommended to boil or steam for 20 minutes prior to actually utilizing them further. Bamboo shoots can be stir fried, grilled, roasted, marinated and pickled. SEASONS Fresh bamboo shoots are available throughout the year with a peak season from late Spring to early Summer.

PRODUCT INFO The lychee fruit has a sweet, aromatic taste to it. Some people say it tastes like a grape with a hint of rose, while others claim it tastes more like a pear or watermelon. The combination of sweet and tart means the lychee pairs well with other tropical flavors. SEASON Lychee are available year-round.

PRODUCT INFO Thai garlic (Kratiem) produces petite bulbs with six to eight cloves that grow surrounding the central scape. The outer wrappers are tight and firm with many beige layers varying with stripes and flushing of purple and tan. The inner wrappers are a dusty rose, and these encase the creamy ivory cloves. Thai garlic has a bold, pungent flavor with an aroma equally strong. The fiery flavor increases in intensity after the initial taste and will linger on the palate. When cooked, the heat will mellow to a medium spice. SEASON Thai garlic are available year-round.

PRODUCT INFO Young kratin can be classified as vegetables, herbs, and economic plants. Because the tops, flowers and pods can be eaten as food. used in medicinal used as a feed ingredient including wood that can be used as a raw material for paper production in the industry Making crutches, used wood, and used as fuel USES Young kratin, young pods and seeds are edible as vegetables. The top leaves are eaten with chili paste, papaya salad or oyster salad. The young Isan seeds are used to mix in papaya salad or eat with papaya salad. Southerners use young seeds and young leaves to eat with oysters. Season Young kratin is available year-round.

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.

PRODUCT INFO Ear mushrooms are small to medium in size, averaging 3-8 centimeters in diameter, and are curved and wavy with an ear-like or cup-like shape. The fruiting bodies are brown to dark brown with a slippery or gelatinous texture and can be made up of smooth, wavy edges or many folds and wrinkles with some veining. With age, the gill-less and stemless fungus darkens, and the spores range in color from yellow, cream, to white. When cooked, Wood Ear mushrooms are firm, crunchy, and toothsome with a mild, musty flavor. Ear mushrooms contain iron, protein, fiber, and vitamins B1 and B2 USES Ear mushrooms are best suited for cooked applications such as boiling, stir-frying, and sauteing. Before cooking, the fungus should be rinsed, and any tough patches should be removed. Used for their chewy and toothsome texture, they can be added to soups, salads, or stir-fries and readily absorb accompanying flavors. Ear mushrooms are commonly added to Chinese hot and sour soup and to Szechwan and Hunan cuisine to soak up the spicier flavors. Outside of China, ear mushrooms are most commonly found in dried form and can easily be reconstituted. To rehydrate, the fungus should be soaked in water for at least half an hour. Ear mushrooms pair well with potatoes, fermented black beans, green onions, onions, ginger, soy sauce, red wine vinegar, sesame oil, cilantro, parsley, bay leaves, allspice, snow thistle, cucumber, bamboo shoots, green peas, tofu, pork, ham, shrimp, and crab. They should be used immediately and will only keep for a couple of days when wrapped in paper towels and stored in the refrigerator. Season Ear mushrooms are available from early summer through early winter, while the cultivated versions are available year-round.

Wooden Back Scratcher (Tembusu Wood)