PRODUCT INFO Sesban Flower (Dok Khae) are oblong-shaped, pendulous blooms. They are similar in shape to pea flowers, bearing an upright standard petal a curved, boat-shaped keel; and wing petals that spread out from the flower. Each flower is quite large, growing to 7 to 10 centimers long. They are showy blooms, and have white, pink or red petals, depending on the variety. However, the white flowers are preferred for eating. The flowers are rich in sugar, and taste sweet at first bite. They also have an intriguing mushroom-y umami flavour, along with a slight bitter aftertaste. SEASONS Sesban Flower (Dok Khae) are available year-round.
PRODUCT INFO Bolo Maka (Ma-Uek) is small and round, approximately 1-2 centimeters in diameter. The tiny outer skin is initially green when immature, but then ripens to a yellow or orange and is covered in a fine layer of prickly hair. The inner pulp has many edible seeds and is also yellow or orange. Bolo maka is tangy and have a tropical, floral taste with a crunchy bite. Bolo maka grow in small clusters on a stout, vining perennial bush that reaches heights of just over one meter. The stems, leaves, and branches are also hairy, much like the fruit's outer skin. Bolo maka can be consumed in both raw and cooked applications. The thin exterior skin is edible once the hairy layer is shaved off and they are popularly eaten raw as an appetizer or snack. Many recipes may call just for the juicy, seedy pulp to add a touch of piquant sweet and sourness in sauces and curries. The fruit can be sliced in half and squeezed to release the inner pulp. Bolo maka is often used as a finishing condiment and paired with nam prik kapi, which is a Thai chili sauce made with shrimp paste and lime. Its sweet and sour flavor profile also compliments curries rich in coconut milk or a simple plate of rice. Bolo maka will keep up to a week when stored in the refrigerator. USES Bolo maka can be consumed in both raw and cooked applications. The thin exterior skin is edible once the hairy layer is shaved off and they are popularly eaten raw as an appetizer or snack. Many recipes may call just for the juicy, seedy pulp to add a touch of piquant sweet and sourness in sauces and curries. The fruit can be sliced in half and squeezed to release the inner pulp. Bolo maka is often used as a finishing condiment and paired with nam prik kapi, which is a Thai chili sauce made with shrimp paste and lime. Its sweet and sour flavor profile also compliments curries rich in coconut milk or a simple plate of rice.Bolo maka will keep up to a week when stored in the refrigerator. SEASONS Bolo maka 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 Wing beans are lime green and elongated with a square shape and four feathery, winged accents running from tip to end like the tail of an arrow. The pods are straight or curved with a smooth and waxy surface. They can grow up to 30 centimeters long but are usually harvested at 10 and 15 centimeters, before the peas have fully developed. Wing beans are sweet, like many pea varieties, and offer an asparagus-like flavor and crunchy texture. Wing beans are an excellent source of copper, iron, manganese, tryptophan, and the essential amino acid isoleucine. They are also rich in protein, fiber, complex carbohydrates, all of the essential B-complex vitamins, calcium, phosphorus, magnesium, zinc, and potassium. The pods, leaves and roots all contain a similar nutrient makeup. USES Wing beans are most often cooked. Young pods can be eaten raw in salads, sliced very thinly, or lightly blanched. They are prepared like French beans or snap peas by pinching off the ends and cutting into bite-sized sections. Use in stir-frys, sautes or add to soups and stews towards the end of the cooking process. The delicate pods pick up the bold flavors of chiles, garlic and spices. Young pods can be pickled. Mature beans are halved, and their seeds prepared and eaten like soybeans. Dried seeds can be ground and used as a flour substitute. Store Wing beans in a bag or airtight container in the refrigerator for up to 5 days. SEASON Wing beans are available in the late spring and through the fall months.
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.
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 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.
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.
Sweet Red Cherry Fruit
Powdered/Whole/Flakes
Powder, sliced, whole
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Safflower, Carthamus tinctorius, is a highly branched, herbaceous, thistle-like annual plant. It is commercially cultivated for vegetable oil extracted from the seeds and was used by the early Spanish colonies along the Rio Grande as a substitute for saffron.
It is a perennial herbaceous plant, with elliptic, obtuse leaves. It grows as a vine or creeper, doing well in moist, neutral soil. The most striking feature about this plant is the color of its flowers, a vivid deep blue; solitary, with light yellow markings. They are about 4 cm (1.6 in) long by 3 cm (1.2 in) wide. Some varieties yield white flowers. The fruits are 5 - 7 cm (2.0 - 2.8 in) long, flat pods with six to ten seeds in each pod. They are edible when tender. It is grown as an ornamental plant and as a revegetation species (e.g., in coal mines in Australia), requiring little care when cultivated. As a legume, its roots form a symbiotic association with soil bacteria known as rhizobia, which transform atmospheric N2 into a plant-usable form (a process called nitrogen fixing), therefore, this plant is also used to improve soil quality through the decomposition of nitrogen rich plant material.
It is a perennial herbaceous plant, with elliptic, obtuse leaves. It grows as a vine or creeper, doing well in moist, neutral soil. The most striking feature about this plant is the color of its flowers, a vivid deep blue; solitary, with light yellow markings. They are about 4 cm (1.6 in) long by 3 cm (1.2 in) wide. Some varieties yield white flowers. The fruits are 5â??7 cm (2.0â??2.8 in) long, flat pods with six to ten seeds in each pod. They are edible when tender. It is grown as an ornamental plant and as a revegetation species (e.g., in coal mines in Australia), requiring little care when cultivated. As a legume, its roots form a symbiotic association with soil bacteria known as rhizobia, which transform atmospheric N2 into a plant-usable form (a process called nitrogen fixing), therefore, this plant is also used to improve soil quality through the decomposition of nitrogen rich plant material.
Jasmine can be either deciduous (leaves falling in autumn) or evergreen (green all year round), and can be erect, spreading, or climbing shrubs and vines. Their leaves are borne in opposing or alternating arrangement and can be of simple, trifoliate, or pinnate formation. The flowers are typically around 2.5 cm (0.98 in) in diameter. They are white or yellow in color, although in rare instances they can be slightly reddish. The flowers are borne in cymose clusters with a minimum of three flowers, though they can also be solitary on the ends of branchlets. Each flower has about four to nine petals, two locules, and one to four ovules. They have two stamens with very short filaments. The bracts are linear or ovate.
Rosa centifolia (lit. hundred leaved/petaled rose; syn. R. gallica var. centifolia (L.) Regel), the Provence rose or cabbage rose or Rose de Mai is a hybrid rose developed by Dutch rose breeders in the period between the 17th century and the 19th century, possibly earlier. Its parentage includes Rosa damascena, but it may be a complex hybrid; its exact hereditary history is not well documented or fully investigated, but it now appears that this is not the hundred-leaved (centifolia) rose mentioned by Theophrastus and Pliny: no unmistakable reference can be traced earlier than about 1580. The original plant was sterile, but a sport with single flowers appeared in 1769, from which various cultivars known as centifolia roses were developed, many of which are further hybrids. Other cultivars have appeared as further sports from these roses. Rosa centifolia Muscosa is a sport with a thick covering of resinous hairs on the flower buds, from which most (but not all) moss roses are derived. Dwarf or miniature sports have been known for almost as long as the larger forms, including a miniature moss ross Moss de Meaux
