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.
PRODUCT INFO
Cha plu leaves are another ingredient we are lucky to have available to us at Southeast Asian markets. It is a mild flavored leaf that is well-suited for making wraps, as it is generally enjoyed in Thailand and in Laos where it is known as cha plu leaf.Many mistake this for another leaf used by many in South and Southeast Asia to wrap the areca nut and called "betel leaf" are used as a wrapper in the dish 'Mieng Kham'. This is a traditional Thai dish, containing an assortment of fillings, like peanuts, shrimps, shallots with lime and raw ginger. Bai Cha Plu has been seen all over Asia, from South to the East. Similar to the Thai Betel edible leaf, but not as bitter. If you are making Mieng, substitute any mild flavour leaf for Fish Mint. Real Thai Recipes suggests to replace either the lettuce or Chinese Broccoli. Thai Bai Plu Cha is also shredded up as one of the vegetables in a Thai rice dish �¢??Kao Yum�¢??. Alternatively, for an Asian twist on a traditional English dish, use this leaf for meals like soups and salads.
USES
The leaves are used to wrap up as a snack, known as "Miang Kham" and are commonly used as vegetables in curry. (local food in the north) has properties as an expectorant, expels wind and helps moisten the throat.
PRODUCT INFO
Water Mimosa is a wetland plant which has a taproot that attaches to edges of water bodies, such as rivers and banks. The plant produces long, woody, brown-purple stems which can grow to 1.5 meters in length. They have a spongy, fibrous white covering at the nodes. This covering, called an aerenchyma, is an air-conducting tissue. It allows the stems, which grow in a dense, interwoven manner, to be bouyant and float on the top of the water. From the stems grow branches, which bear small, olive green leaves that grow separately, in opposite pairs. The leaves are oblong in shape, and measure arond 4 to 14 millimeters in length, to 1 to 3 millimeters in breadth. Stems have of 8 to 40 pairs of leaves, which grow to create an attractive feathery effect. They are slightly toothsome, and have a texture akin to kangkong. They have a strong mushroom-like umami taste with a hint of cabbage flavor. Water Mimosa is considered to be a nutritious vegetable which is high in calcium and iron. It also contains vitamin A, vitamin C, protein and riboflavin.
USES
The young stems, shoots and leaves of Water Mimosa can be cooked and eaten in stir fries. Water Mimosa is most often cooked like kangkong, along with soy sauce, oyster sauce, fish sauce, chiles and garlic. It can also be found in recipes with noodles, minced chicken or fried fish. Store Water Mimosa in a loose bag in the refrigerator, where it will last for up to a week.
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.
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.
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.
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 are available year-round.
The kaffir lime tree is native to tropical Southeast Asia and was spread to neighboring regions via exporters and trade routes. Today Kaffir lime leaves are available in fresh markets and frozen in specialty grocers in Asia, Southeast Asia, Africa, the United States.
PRODUCT INFO
Kaffir limes are widely used in Thailand as a household ingredient. Essential oils are extracted from the fruit's peel and are used for cleaning products, shampoos, and as a method to kill lice. The fruit's zest is used to flavor curries and soups, and the leaves are also crushed and used as potpourri or placed in a hot bath for a citrus aroma. Kaffir lime plants are so common and frequently used in Thailand that the majority of rural households have their own trees growing in their backyards.
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.
SKU: 217537123517253
Morning glory, is a hollow-stemmed semi-aquatic plant with long lance-like leaves. It's used throughout Asia but is perhaps best known by visitors to SE Asia who've seen theatrical street vendors cook it, then throw it across the street to be served up to goggled eyed and gasping tourists!
PRODUCT INFO
Chinese Morning Glory, botanically classified as Ipomoea aquatica, grow on an herbaceous, trailing vine that is found in humid, tropical lowlands and belongs to the Convolvulaceae, or morning glory family. Also known as Kangkung, Kankun, Chinese spinach, Water spinach, River spinach, and Swamp cabbage, Chinese Morning Glory are a popular leaf vegetable prized for its crunchy stems and tender leaves and can be found in most Southeast Asian cuisines.
USES
Chinese Morning Glory can be consumed raw or in cooked applications such as steaming, boiling, or stir-frying. Young shoots can be made into a salad and served with green papaya, but the fragile leaves need to be washed thoroughly before use. Chinese Morning Glory are commonly stir-fried in oil and served as a side dish or combined with other vegetables and meats to make a complete meal. They can also be used in curries, soups, and coated in a batter and fried to make a crispy appetizer. Chinese Morning Glory pair well with aromatics such as ginger, garlic, and onions, chili peppers, bay leaves, nam phrik, vinegar, soy sauce, fish sauce, sesame oil, peanut sauces, cuttlefish, and meats such as chicken, pork, and beef. They are highly perishable when fresh and will keep up to 1-2 days in the refrigerator.
SEASONS
Chinese Morning Glory is available year-round.
PRODUCT INFO
There are many different varieties of Cucumbers that can be divided into two different groups: pickling and slicing. Pickling cucumbers are smaller, can be oblong and short to long and cylindrical, and have thin, green skin which is ideal for pickling. Slicing cucumbers are large and cylindrical, averaging 15-20 centimeters in length, and have thick skin. The skin can be smooth or ribbed with small bumps and nodes depending on the variety. Slicing cucumbers are most commonly seen in the local market's produce section and can range in color from dark green, to yellow or white. The inner flesh is light green with pale, edible seeds and has a crisp, aqueous texture and mild floral and grassy flavor.
USES
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 Cucumber 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. Cucumbers pair well with mint, dill, tuna fish, chicken salad, tomatoes, green peppers, and onions. Cucumbers will keep for a few days when stored in the refrigerator. If only a portion of the Cucumber is used, wrap the remaining piece tightly in plastic and store in the refrigerator to prevent dehydration.
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
Broccoli consists of flowering heads that are harvested when the buds are unopened, small, and still green. The heads average 10 to 20 centimeters in diameter and grow on thick, fibrous stalks, emerging from a covering of large, leathery, dark green leaves. Broccoli heads are generally green, sometimes flushed with dark purple depending on the variety, and contain tiny, unopened buds attached to branching stems. The branching, segmented stems with the flower buds are known as florets, which connect into a larger, central, thick, and fibrous, pale green stem. The unopened buds have a crisp and tender consistency when raw, and if left to mature, the buds would produce bright yellow, four-petaled flowers. The thick, raw stems also have a crisp, crunchy, slightly chewy texture, and the leaves are edible but often contain a bitter, fibrous nature. When cooked, Broccoli develops a soft, semi-crunchy consistency and has vegetal, herbaceous, and earthy flavors with grassy, bittersweet nuances.
Broccoli is a versatile ingredient well-suited for both raw and cooked applications, including steaming, boiling, roasting, baking, frying, and sauteing. The heads, stems, and leaves are all edible and will contain varying textures and flavors. The heads and stems are the most common portion of the plant consumed and can be chopped and tossed fresh into salads, mixed with other ingredients into slaws, or served on appetizer plates with creamy sauces and dips. Broccoli can also be battered and fried into tempura, lightly cooked and mixed into grain bowls, tossed into pasta, stir-fried with other vegetables, steamed and served as a tender side dish, or blanched and combined into rice and noodle dishes. In addition to using the heads in larger pieces, cooked Broccoli florets can be pureed into soups, stirred into risotto, or baked into quiches. The thick stems can also be used in any preparation calling for Broccoli. Some chefs choose to peel the stems to develop a more tender consistency when cooked.
USES
Broccoli leaves are also edible but may contain a bitter flavor. The leaves can be prepared similarly to kale or Swiss chard. Broccoli pairs well with zucchini, cauliflower, bell pepper, mushrooms, roasted meats, including poultry, turkey, beef, and fish, other seafood, sauces such as oyster, soy, creamy dressing, and vinaigrettes, and cheeses such as parmesan, cheddar, feta, and goat. Unwashed, raw Broccoli will keep 4 to 7 days when stored in the refrigerator, and once cooked, it will keep up to 5 days. It can also be frozen for 6 to 8 months.
Season
Broccoli is available year-round, with a peak season in the late fall through early spring.
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.
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.
PRODUCT INFO
Banana flowers have a starchy, fibrous consistency and a neutral, subtly bitter, and fruity flavor well suited for fresh and cooked preparations. The outer, dark-hued bracts should not be consumed, but they can be used as a decorative serving vessel. As each bract is removed, the small florets can be separated from their tough stamens and set aside for use with the flower's heart. Once the bracts have been peeled away to reveal a yellow-white hue, the heart can be sliced into pieces and incorporated into recipes. It is recommended to immerse slices of the Banana flower in salted lemon water or vinegar water for at least 20 to 30 minutes to extract some of the bitterness. Banana flowers can be added to fresh fruit and green salads, and younger flowers will have a sweeter flavor for raw preparations. They can also be minced into dips, dumplings, and pastes.
USES
Beyond fresh preparations, Banana flowers can be lightly steamed and served with dips, similar to an artichoke, boiled in coconut water and stir-fried, or incorporated into curries and soups. The flowers can also be fried into patties, soaked in flavoring, cooked like fish fillets, or sauteed into vegetable, rice, and noodle dishes. In Thailand, young Banana flowers are commonly served raw on the side with pad Thai. In Indonesian cuisine, Banana flowers are mixed with pork and hot sambal, cooked in a section of bamboo, and served as a festival or wake appetizer. In Brazil, Banana flowers are incorporated into pies, quiches, and cooked into various sweet and savory goods. There is also a famous pastry in the Brazilian state of Minas Gerais known as pastel de agnu that has its own festival. The festival annually occurs in the city of Itabirito and features food vendors, local growers, restaurants, and arts and crafts vendors, all centered around the famous pastry of the region. Pastel de agnu is comprised of Banana flowers stewed with meat and then fried into a dough-like puff. Banana flowers pair well with spices such as turmeric, curry powder, mustard seeds, cumin, and chile powder, aromatics including garlic, shallots, onions, lemongrass, and galangal, coconut milk, macadamia nuts, lime leaves, papaya, and carrots. Whole, raw Banana flowers should be immediately consumed for the best quality and flavor. The flowers can also be wrapped in plastic and stored in the refrigerator, or cut pieces can be placed in a sealed container in the fridge for 2 to 3 days. In addition to fresh Banana flowers, the buds can also be found canned or frozen for extended use.
SEASONS
Banana flowers are found year-round, varying in availability depending on climate, region, and hemisphere.
Dehydrated white Onion
Family: Amaryllidaceae
Botanical name: Allium cepa
Form: Chopped & Granules & Kibbled & Minced & Rings & Powder
Origin: Egypt
Color: White
HS Code: 0712200000
Cultivation: Common
Do the onions have values in Ancient Egyptians?
1) Ancient Egyptians cared about onions a lot and made them a special element in their celebration of spring, along with salted fish, eggs, and fruits.
2) Onion was found in many of the drawings on walls of the Pharaonic temples and tombs.
3) Ancient Egyptians used onions as a symbol of resurrection and immortality.
4) One of the papyruses of Manf narrated that one of the kings of the ancient state has fainted and that the chief priest ordered him to put a green onion plant next to his head then he returned to consciousness, hence Pharaonic Egypt knew the sanctity and importance of eating green onions.
5) The onion plant was found in tombs of ancient Egyptians from 3200 - 2780 BC.
Factory Direct Sale Single-Sided Salvage Ring Strong Fishing Magnet
Model Number:N35-N52
Type:Permanent
Composite:NdFeB Magnet
Application:Industrial Magnet
Tolerance:�±1%
Processing Service:Punching
Grade:NdFeB Magnet
Coercivity:868(KA/m)
remanence:1.17-1.47(T)
Intrinsic coercivity:955(KA/m)
Maximum magnetic energy product:955(KJ/m3)
density:7.5(g/cm3)
Operating temperature:80 (â??)
What are the forms of dried onion?
Dried onion powder is used commonly in food preparation for flavoring. To produce onion powder we can cut onion for slices and dry it. Powder of onion is made of the sharp types of onions to give strong scent. The forms of dried onions are:
Minced onions.
Kibbled onions.
Dehydrated white granules onions.
Dehydrated white powder onions.
What are the curative benefits of onions?
1. Due to its content of antioxidants, onions can protect healthy heart and regulate blood circulation.
2. Onions help to facilitate the discharge of urine.
3. Onions help to calm tension and improve vision.
4. Onions help to get rid of gases and relieve swelling of feet.
5. Onions can relieve the symptoms of pertussis.
What is the value of onions for Ancient Egyptians?
â?¢ Ancient Egyptians cared about onions a lot and made it a special element in their celebration of spring, along with salted fish, eggs and fruits.
â?¢ Onion was found in many of the drawings on walls of the Pharaonic temples and tombs.
â?¢ Ancient Egyptians have used onions as a symbol of resurrection and immortality.
â?¢ One of the papyruses of "Manf" has narrated that one of the kings of the ancient state fainted and that the chief priest ordered to put a green onion next to his head then he returned to consciousness. Hence Pharaonic Egypt knew the sanctity and importance of eating green onions.
â?¢ The onion was found in tombs of ancient Egyptians from 3200 - 2780 BC.
FOR MORE INFO & DEAL PLS CONTACT US NOW 24/7
PLS NO BROKERS
