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SKU: 364215375135191 Turmeric is the rhizome, or root stem, of a tropical blade-leafed plant. The rhizome has an abstract finger-like shape with a rough skin marked with knobs and rings. Turmeric rhizomes often grow up to 3-4 inches long and one-half to one inch in diameter. Its skin's color is a combination of pale earth and orange. The flesh is a vibrant carrot orange color and its flavor warm and peppery with very distinct bitter undertones. It is most often boiled and then dried for powdered form, in which it turns its trademark color. PRODUCT INFO Turmeric, scientifically known as Curcuma longa, is a tropical flowering perennial that falls within the same family as ginger and is one of two rhizomes with an appearance similar to the spicy root. It's cultivated and harvested for its roots, though its leaves are also used in some cultures. USES Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications. It adds freshness to curries and soups, and can be pickled or fried. Its vibrant color is a wonderful addition to any dish, but can also stain clothing and porous surfaces. SEASONS Turmeric is available year-round

PRODUCT INFO Angle luffa is an elongated gourd with dark green skin, lined with evenly spaced ridged peaks, that taper at each end. They can be harvested when young, around 15 to 25 centimeters long, but average 30 to 40 centimeters in length and 5 to 7 centimeters wide. Angle luffa is tender; the bright white flesh has spongy texture and offers a silky, subtly sweet flavor when cooked. As it matures, the skin becomes tough and bitter and the flesh becomes fibrous and woody. USES Angle luffa can be eaten raw when young and around 15 centimeters long and 3 centimeters thick. More mature fruits can be prepared much like zucchini. They are peeled and sliced or cut into bite-sized pieces for stir-fry, battering and deep frying, to add to fish soups, dahls, or curries. Angle luffa will soak up the flavors of whatever liquid it is prepared in. In India the gourd is used in sabzis, or cooked vegetable dishes, simmered in a spice-filled gravy along with peas, cauliflower and tomatoes. Add it to stews or other vegetable dishes. Pair with seafood, spicy chiles, tamarind, soy sauce, cilantro, eggs and potato. Store Angle luffa in the refrigerator for up to a week. SEASON Angle luffa is available year-round with a peak season in the summer months.

Yellow Mango, most popular variety for export is "Nam Dok Mai". When you see one popular desert from Thai menu "Mango sticky rice", that is "Nam Dok Mai". The fruit smells intense and delicious even before you cut into it; the skin exudes a little moisture and the dark-orange, fibre-free flesh of the fruit is so soft and tastes so sweet and delicate. PRODUCT INFO Yellow Mango (Nam Dok Mai) will be wrapped up by foam net, we use shreded paper to prevent the physical damage during transportation. Standard packing is between 3kg - 5kg per carton depending on destination market. Size A / 2-3pieces per kg, Size B 3-4 pieces per kg and so on. USE Yellow Mango (Nam Dok Mai) can be consumed cooked or raw. The famous menu is Mango sticky rice and many more Season Yellow Mango (Nam Dok Mai) can be produced nearly all 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.

Turmeric is the rhizome, or root stem, of a tropical blade-leafed plant. The rhizome has an abstract finger-like shape with a rough skin marked with knobs and rings. Turmeric rhizomes often grow up to 3-4 inches long and one-half to one inch in diameter. Its skin's color is a combination of pale earth and orange. The flesh is a vibrant carrot orange color and its flavor warm and peppery with very distinct bitter undertones. It is most often boiled and then dried for powdered form, in which it turns its trademark color. PRODUCT INFO Turmeric, scientifically known as Curcuma longa, is a tropical flowering perennial that falls within the same family as ginger and is one of two rhizomes with an appearance similar to the spicy root. It's cultivated and harvested for its roots, though its leaves are also used in some cultures. USES Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications. It adds freshness to curries and soups, and can be pickled or fried. Its vibrant color is a wonderful addition to any dish, but can also stain clothing and porous surfaces. SEASON Turmeric 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. 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 3-4 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 nearly all year round

M. oleifera is a fast-growing, deciduous tree that can reach a height of 10 - 12 m (32 - 40 ft) and trunk diameter of 45 cm (1.5 ft). The bark has a whitish-grey colour and is surrounded by thick cork. Young shoots have purplish or greenish-white, hairy bark. The tree has an open crown of drooping, fragile branches and the leaves build up a feathery foliage of tripinnate leaves. The flowers are fragrant and hermaphroditic, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1.0 - 1.5 cm (1/2) long and 2.0 cm (3/4) broad. They grow on slender, hairy stalks in spreading or drooping flower clusters which have a length of 10 - 25 cm. Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year between April and June. In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round. The fruit is a hanging, three-sided brown capsule of 20â??45 cm size which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water. In cultivation, it is often cut back annually to 1 - 2 m (3 - 6 ft) and allowed to regrow so the pods and leaves remain within arm's reach.

M. oleifera is a fast-growing, deciduous tree that can reach a height of 10 - 12 m (32 - 40 ft) and trunk diameter of 45 cm (1.5 ft). The bark has a whitish-grey colour and is surrounded by thick cork. Young shoots have purplish or greenish-white, hairy bark. The tree has an open crown of drooping, fragile branches and the leaves build up a feathery foliage of tripinnate leaves. The flowers are fragrant and hermaphroditic, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1.0 - .5 cm (1/2) long and 2.0 cm (3/4 ) broad. They grow on slender, hairy stalks in spreading or drooping flower clusters which have a length of 10 - 25 cm. Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year between April and June. In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round. The fruit is a hanging, three-sided brown capsule of 20â??45 cm size which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water. In cultivation, it is often cut back annually to 1 - 2 m (3 - 6 ft) and allowed to regrow so the pods and leaves remain within arm's reach.

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.

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. USES Kaffir lime leaves contain some antioxidants. They also contain limonene and citronella, which both contribute to the flavor and fragrance of the leaves and have been shown to have antimicrobial properties. 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. 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

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.

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. SEASON Water Mimosa is available year-round.

PRODUCT INFO Lotus leaves is a plant that Thai people have been using for a long time. In addition to bringing lotus seeds, lotus seeds to eat and used lotus flowers to worship the Buddha There is also the use of lotus leaves. Lotus is a plant that Thai people have been using for a long time. In addition to bringing lotus seeds, lotus seeds to eat and flowers to worship the Buddha image. Lotus leaves is an interesting herb, easy to find, economical and suitable for people in modern times who want beauty and health. It helps adjust the mechanism of separating the good parts of digested food onto and the separation of food waste into the lower part causing no accumulation of sputum, moisture. USES Thai people in the past and some areas in the present The lotus leaves is used as a medicine for various diseases such as the lotus leaves, which contains many alkaloids. to improve medicinal uses To reduce high blood pressure, bring fresh or dried leaves, cut into shreds, boil with enough water until boiling for 10-15 minutes, drink 1 glass 3 times a day for at least 20 days in a row. Used to suppress cold symptoms. and help reduce phlegm The lotus leaves are cut into shreds and dried in the sun to make smokers to relieve nasal congestion, etc. And there is also the use of lotus leaves. in many ways Wrap fresh vegetables in the refrigerator to preserve their freshness for longer. made into lotus leaves rice make the fragrant rice appetizing SEASONS Lotus 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.

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 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.