PRODUCT INFO Big Cucumber, fruit length 15 cm or more, fruit width more than 2.5 cm, thick flesh, small intestine. For varieties in Thailand, the bark is green to dark green. especially the part near the fruit pole and the end of the fruit has a light green or white dot There is a white stripe that extends to the tip of the fruit. foreign species The result will be a uniform dark green color. USES Big cucumbers are commonly consumed raw. Slice cucumbers and add to salads or a crudite plate. Marinate Cucumbers in oil, vinegar, and spices and serve with sugar snap peas and mint leaves. Shred big cucumbers into a cheesecloth and squeeze to remove as much moisture as possible and then mix with yogurt and dill for a tatziki sauce. It can also be sliced lengthwise, diced, and added to quinoa or bulgur wheat salad. Big cucumbers pair well with mint, dill, tuna fish, chicken salad, tomatoes, green peppers, and onions. Big cucumbers will keep for a few days when stored in the refrigerator. If only a portion of the Big cucumbers is used, wrap the remaining piece tightly in plastic and store in the refrigerator to prevent dehydration. SEASONS Big cucumbers are available year-round.
PRODUCT INFO Pomelo it's the largest and among the sweetest of the citrus fruits, with a thick rind and few seeds. Pomelos vary in color, from dark green to pale yellow. The inner fruit ranges in color from white to orange to pink, and can be eaten fresh or used as a finishing element in both sweet and savory dishes. SEASON Pomelos is available between Aug - Nov.
PRODUCT INFO Yardlong bean should be picked young while it is at its most crisp, sweet and tender. Young beans develop within sixty days of cultivation, and the long pods grow in pairs from the stem. Known for their extraordinary length beans can grow up to thirty inches in length but for best flavor and texture should be harvested when between twelve and eighteen inches. The bean pods have a spindly, cylindrical form with a smooth, grooved, firm texture and green-colored shell. The bean pod's flesh contains succulent, pale, lime green peas (the plant's seeds) with eyes similar in shape to black eyed peas. If beans are allowed to fully mature, they can be shelled and the seeds used as other shelled beans and peas. The flavor of China Long beans is grassy and slightly sweet with a more intense bean flavor than traditional green beans. Of all the China Long bean varieties the green is known to be the sweetest and most tender. Yardlong bean are an incredible vegetarian source for nutrition. They are rich in vitamin A, vitamin C, protein, fiber, folate, magnesium, thiamin, potassium, and iron. USES Yardlong bean should be very fresh when purchased. When young and tender they can be used raw and are a welcome addition to green and grain salads. Unlike conventional green beans China Long beans tend to get waterlogged when boiled or steamed so when preparing in this method be sure to only do so for a short duration. Their texture will be most favorable when they are stir-fried, sauted, grilled, dry-fried, or deep-fried. China Long beans can also be preserved and pickled. Pair with soy sauce, garlic, ginger, bitter or spicy Asian greens, Sichuan peppercorns, black bean sauce, hot peppers, oyster sauce, curry spice, beef, pork and chicken. China Long beans will keep, dry and refrigerated. For best flavor and texture use within three to four days before beans become wilted and floppy. SEASON Yardlong beans are available year-round with a peak season in the summer and fall months.
Name: Fresh Banana Origin : Vietnam Brand name: Vikafoods Grade: A Shape: Whole Taste: Natural Sweet Value: Rich Vitamins Standard: Exporting Packing: 13kg, 18.5kg, 20kg/Carton (Or as Customer's Request) MOQ: 1x40 feet Delivery term: 15-25 days Supply Ability: 200 Tons/month
HAF Agro Division Produces Peanut Hay Bales under strict quality controlled Agri Farming Conditions at Jamnagar. The Peanut is cultivated and harvested under the supervision of most qualified Agronomists working at HAF. No Pesticides or Artificial growth stimulants are administered or being used in peanut hay bale. Which makes the crop highly natural toxin and chemical-free. The size is (16 x 27 x 32 inch), where each bale weighs 50 Kgs net weight. Technical Specification : Protein: 7% to 13% Fat: 0.5% to 1.5% Fibre: 26% to 36% Ash: 2.5% to 5% Moisture: 9% to 12% The Peanut Hay will be free from Mud, Dust, Mold, Aflatoxin, Heavy Metals and Pesticides (tracing found below the level of computation). All hays will be double pressed square bales and a monotonous supply on fortnightly / monthly basis can be organised. Note: Transportation Shall be extra at actual, payable by the buyer.
Peanut Hay Pellets are produced from Sun Cured Peanut Hay of Indian Origin. The Hay is passed through a Complex Process of Production, wherein required Steam and Cooking of the Hay is done. Removal of Toxic and Hazardous Contents is done to maximum possible extent. Being an Agro-Based Derivative, the nutritional value of the Hay Pellets is highly volatile in Nature. Due to efficient Production System the Volume of the Hay is densified to a maximum possible extent. The final product is absolutely� suitable for feeding Dairy and Meat Livestock and other Domestic Farm Animals. Product Details: Crude Protein : 12% to 16% Crude Fat : 1.5% to 3% Crude Fibre : 15% to 20% Ash : 3.5 to 5% Moisture : 12% Maximum GENERAL DETAILS� � Ingredients : Sun Cured Peanut Hay of Indian Origin Ingredient Profile : 100% Vegetarian Moisture (% Maximum) : 12 Product Form : Pellet Form Product Branding : HAF�® Net Weight : 39 Kgs When Packed Product Pricing : On Unit Basis (for each 39 Kgs Packing) Factory Visit : Not Permissible Fumigation : Aluminum Phosphide or Methyl Bromide (or any as per buyer specification) Clinical Test Methodology : As per IS:2052 Proximate Analysis on Dry Matter Basis
PRODUCT INFO Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked. USES Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn't shrink much when it's cooked. It's great sauteed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week. SEASONS Kale is available year-round with a peak season in winter.
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.
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.
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. 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.
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
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 Finger grass is a branching herb comprised of straight, hollow stems and elongated lanceolate to elliptical leaves that grow in an opposite formation around the cylindrical stems. The leaves are slender, tapering to a point, and average 2 to 6 centimeters in length and .5 to 1 centimeter in width. The grey-green leaves are also smooth to the touch, thin, and pliable with finely serrated edges. The stems are thick in appearance but have a hollow center, creating a smooth, crisp, and watery texture. The pale green stems also have a light, succulent, and spongy consistency, lightly coated in fine hairs. Finger grass emits a refreshing, citrus, and herbal aroma and the stems and leaves have a vegetal, citrusy, and earthy, spice-filled flavor. Some consumers recognize the leaves as having a bright and acidic quality, filled with undertones of sweet cumin and curry flavor mixed with notes of lemon and dill. In addition to the leaves and stems, Finger grass seasonally produces tubular flowers that showcase pale pink, purple, to light blue hues. USES Finger grass has a bright, complex flavoring mainly used as a fresh finishing element on savory main dishes. The leaves should be washed and gently torn, chopped, or crushed to release their flavor, and they can be sprinkled into salads, minced into dips and marinades, or used as an edible garnish for roasted meats, light sauces, or grain dishes. In Southeast Asia, finger grass is frequently used in Vietnamese cuisine and Cambodian and Thai cuisine on a smaller scale. The leaves are traditionally served fresh in the center of the dinner table, along with other herbs and raw vegetables. These accompaniments are added to curries, stews, and soups such as pho, and each guest can determine how much of each herb is incorporated into their dish for custom flavor combinations. Finger grass can also be sauteed or steamed as a simple side dish or the stems can be roughly chopped and added to stir-fries. While more untraditional, some mixologists in Southeast Asia have begun muddling finger grass into a refreshing cocktail to modernize the herb. In Cambodia, finger grass is placed on the roof of houses and dehydrated for extended use as a dried herb. Finger grass pairs well with meats including poultry, beef, pork, and fish, other herbs such as lemongrass, basil, and mint, steamed rice, lemon, lime, bell peppers, peas, broccoli, water spinach, carrots, and peanuts. Whole, unwashed Finger grass is highly perishable and will only keep for a few days in the refrigerator when loosely wrapped in plastic or a damp paper towel. The herb should be used immediately for the best quality and flavor. Season Finger grass are available year-round in Southeast Asia.
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 Green Thai papayas widely vary in size, ranging from 15-50 centimeters in length and 10-20 centimeters in diameter, and are oval and elongated in shape. The thin skin is smooth, slightly waxy, firm, and green. Underneath the surface, the flesh is crisp, white with pale green edging, and dense with a central seed cavity filled with white pith and many inedible seeds. When raw, Green Thai papayas are crunchy with a very mild and neutral taste similar to the flavor of jicama or cucumber. Green Thai papayas are a good source of vitamins A and C and also contain folate, magnesium, manganese, and potassium. Green Thai papayas are best suited for both raw and cooked applications such as boiling or sauteing. The fruits are most well-known for their use in som tan, which is a Thai salad that mixes Green Thai papaya with fish sauce, lime, chile, garlic, and varying vegetables. Green Thai papaya can also be added to stews, pickled for extended use, grated, fried, and mixed with small shrimp to make okoy, or cooked into sour curries such as gaeng som. In Thailand, Green papaya is also blended into soups and is heavily spiced with chiles as the fruit has minimal flavor and showcases other spices. Green Thai papaya pairs well with long beans, carrots, daikon radish, chiles, cherry tomatoes, cilantro, green onions, shallots, turmeric, and peanuts. The unripe fruits will keep for a couple of days at room temperature but will then begin to ripen. Once ripe, papayas will keep up to one week when stored in the refrigerator. USES In Thailand, papaya is believed to have anti-inflammatory properties and is used medicinally to help cleanse the digestive system. The leaves and sap are also used in traditional medicine to reduce the itchiness of insect bites and general swelling in the body. In addition to topical use, dried leaves are commonly steeped into a tea and are believed to stimulate digestion. Elongated papaya varieties are often seen in markets sold in slender pieces, stored over ice, so locals can buy the pieces daily as needed. Many Thai families also grow papaya in their home gardens to utilize the fruits, leaves, and sap year-round in medicinal and culinary applications. Season Green Thai papayas are available year-round in tropical climates.
PRODUCT INFO Eryngii mushrooms are medium to large in size and are easily identified by their thick cylindrical stem and their small, flattened cap. The ivory to white stems can grow up to twenty centimeters in length, five centimeters in diameter, and are firm, dense, and chewy. The small, smooth caps are grey to brown and have rounded, curved edges. Underneath the cap, the stem and cap are joined by off-white, thin, short, gills, though dense and spongy in texture, lack aroma and flavor, but when cooked, the mushrooms have a savory umami flavor, a soft, crunchy texture, and a mild flavor reminiscent of abalone. Eryngii mushrooms contain riboflavin, vitamins B6, C, and D, niacin, potassium, fiber, and folate. They also contain high amounts of a naturally occurring amino acid, ergothioneine, which is an antioxidant. This particular antioxidant is stored in organs like the liver and kidneys and helps reduce the risk of chronic disease. USES Eryngii mushrooms are best suited for cooked applications such as grilling, roasting, baking, sauteing and frying. They can be sliced or torn into thick pieces and simmered or braised to create a crispy texture, or they can be cut into rounds to develop a tender, meat-like consistency. King Trumpet mushrooms are commonly used in stir-fries, soups, stews, tempura, chopped into meatballs or meatloaf, mixed into pasta, or grilled and served on top of barbequed meats. King Trumpet mushrooms pair well with legumes, grains, fish, poultry, scallops, Asian greens, ginger, garlic, chives, chiles, thyme, rosemary, peppercorn, soy, vinegar, dry white wines, blue cheese, grapes, and focaccia. They will keep 1-2 weeks when stored in a paper bag in the refrigerator. Season Eryngii mushrooms are 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 Garden peas have a large bright green pod which encases plump, round peas or berries. The pods grow on vines and unlike snow and sugar snap peas are too fibrous to be edible. Pods must be shelled first by snapping off the end and pulling the fibrous string along the length of the pod. Each pod contains five to eight emerald hued peas. Peas have a tender yet slightly crunchy texture and a sweet pea flavor. For best flavor prepare or freeze peas soon after they are harvested, the high sugar content of the peas begin to convert to starch as soon as the peas are picked from the vine.Fresh garden peas are rich in vitamin A and vitamin B (particularly folic acid), calcium, iron, zinc, and potassium. In addition they contain protein and fiber as well as lutein which has been shown to promote healthy vision. They also contain phytonutrients which have anti-inflammatory properties and can aid in the prevention of diabetes, heart disease and arthritis. To best preserve nutrients use peas raw or prepare steamed or stir-fried. USES A versatile vegetable, fresh garden peas are sweet and tender enough to be eaten raw but may also be prepared cooked. Shelled peas can be blanched and pureed to make a spread or dip. Add raw peas to green and grain salads. Their sweet, fresh flavor will complement rich pasta and risotto as well as spicy curries and soups. The shells of garden peas can be used to add flavor to vegetable stock. For best flavor and texture wait to shell peas till you are ready to use them. Peas can also be shelled and frozen, dried or canned for future use. Season A peak season in spring through early summer, garden pea are available year-round with sporadic gaps in availability throughout the year.
PRODUCT INFO Melon Cucumber Laithai are used as fresh vegetables as well as cucumbers. It is commonly eaten fresh as a dipping vegetable. It tastes like cucumber but has a firmer texture (less water). It is also used in salads and curries as well as cucumbers. Including being able to pickle as a pickled melon as well, preferably pickled to have a sweet and slightly salty taste than pickled sour. USES Ripe Melon Cucumber Laithai are eaten in desserts or eaten as a fruit by blending melons into a drink. Thai melon blended or mixed with coconut milk. Besides making sweets Ripe melons can also be eaten directly like watermelons, but they are not as popular as watermelons because they are not as sweet. Including not as popular as melon (cantaloupe) because the taste is not as sweet and the meat is more messy.As usual, we usually eat melons cooked with coconut milk and called Thai melons. Or eat it with white sugar, it's delicious, but no matter how you eat it, melon has outstanding properties to treat disease. such as coughing from tuberculosis, constipation, and urinary tract infections, thus helping to alleviate such symptoms and diseases and have the opportunity to eventually recoverThe smell and taste of fresh Thai melon is also suitable for making Thai melon juice because it is easy to make, good smell and taste, beautiful color, high nutritional value. Because it is very high in vitamin A, it also contains a lot of vitamin C, phosphorus, calcium, etc. Season Melon Cucumber Laithai produces a good yield during From July to September, Thai melons can be planted in all regions of Thailand.
