Features : Thai Name : Puak Scientific Name : Colocasia Esculenta Season Availability : All around the year Wild taro root grows on the banks of streams in Thailand and is particularly popular in the north of the country. The swollen tuber is full of starch and is eaten in the same manner as potatoes. This is primarily used in making Thai deserts. Taro root is inedible raw and must be cooked thoroughly to leach out the calcium oxalate. Taro has a mild nutty flavor. Taro is nutritious, and an excellent source of potassium, which is an essential mineral body for many functions.
Features : Thai Name : Ka Na Phak Scientific Name : Oleracea Brassica Broccoli, cabbage family is a member of the green-green to purple in color and has tightly clustered flowers or florets, borne on sturdy stalks. The florets are the most tender part. The stems, if peeled, can also be used. It has a slightly sweet and bitter taste. Delicious stir fried, steamed, or boiled but never eaten raw. Choose firm stalks and closed heads with deep color and no yellow areas. Refrigerate in a plastic bag for up to 4 days.
Features : Thai Name: Chomphu Scientific name: Syzygium Samarangense Season Availability : All around the year Peak Period: January - March Shape : Big bell shaped fruit Colour : Shiny and pale green skin, white thick firm and crispy flesh, no seed Taste : Sweet with a touch of flavor the rose apple is native to east India and Malaysia. The fruit has the shape of big bell and the size of a small pear. Unripe rose apples have a bright green color. If ripe the skin is rose-pink and waxy. The fruit is crispy, has a woolly texture and taste like an apple. It is remarkably refreshing and juicy.
Features : Thai Name: Ha Wai Malakor Scientific Name : Carica Papaya Season Availability : All around the year Colour: Reddish skin orange, red flesh Shape : Cylindrical shape with a pointed tip Taste : Sweet and fragrant the papaya fruit is eaten as a when ripe. Its fruit has a good taste and is nutritious. It is a popular fruit for both the rich and the poor because of its taste, nourishment and inexpensiveness. Both ripe and unripe papaya are also made into processed food in several ways. Contains high in fiber, vitamins A, C and potassium.
Features : Thai Name : Phak Kwang Tung Scientific Name : Brassica Pekinensis Season Availability : All around the year Pak choi is an Asian vegetable with white stem and green leaves, each bouquet has 5 to 6 stems clustered around the center. This is the most popular variety of. Cabbage eaten in Thailand. Despite its other name Chinese white cabbage pak choi is not uniformly white. Ribbed a beautiful greenish stems are the white, which stands out starkly against the lush dark green leaves. In Thailand cabbage is often eaten raw with a chilli dipping sauce and is also cooked in stir-fries and soups. Pak choi is usually either thinly sliced or cut into squares and is best cooked briefly.
Features : Thai Name: Kra Jeab Scientific Name : Abelmoschus Esculentus Season Availability : all around the year One of the popular nutritious vegetables of north east African origin, the plant bears okra pods measuring numerous colored dark green about 5 - 15 cm in length. Internally, the pods feature small, round, mucilaginous white colored seeds arranged in vertical rows, the pods are one of the rich sources of mucilage substance that help in smooth peristalsis of digested food through the gut and ease constipation condition. The pods are also good source of important many minerals such as iron, calcium, manganese and magnesium.
Fruits and vegetables, fresh orchids flowers, rambutan, mangosteen, dragon fruit red, dragon fruit white, papaya, red chilly, green chilly, baby corn, pomelo, longan, jack fruit, rambutan, durian, bok choy, chinese cabbage, mustard greens, chinese broccoli or kai-lan, pineapple, guava, rose apple, custard apple, langsat, lychee, sapodilla, coconut, banana, snake fruit, watermelon.
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