High-quality dehydrated 100% Pure Ceylon Tropical Vegetables such as Bitter Gourd, Breadfruit, Jak Fruit, Ash Plantains, Mushroom, and much more. The Vegetables are harvested, processed, under hygienic conditions, and packed in Sri Lanka. Available in both wholesale and retail packs. Sample available FOC / Courier charges will apply. The price will depend on the type, quantity, variety, and season.
PRODUCT INFO
Neem plant (dok sa-dao) are local herbs and vegetables. It is a large protruding plant with a bouquet of flowers with a long peduncle. out at the tip of the branch with small flowers on the stem It is spherical, small, the petals are 5 petals, are off-white, with a long tube in the center. short peduncle It has a sweet, slightly bitter taste. Neem plant bloom in early winter. Native to India a tropical plant It has been cultivated in many countries in general. Many parts are used for use and medicinal properties. Used to treat many diseases. It has a bitter taste that many people like to use leaves, young shoots and flowers to eat.
USES
It has a bitter and oily taste is eaten as food. Contains nutrients that help the body's immune system Resist pathogens that exist around the body especially the flu. In addition to the benefits of food Almost every part of neem is still popularly used as medicine. The bark, leaves, branches, stems, flowers, fruits, seeds and even the roots of neem.
SEASONS
Neem plant (dok sa-dao) is available between Jan - Mar each year.
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.
