Miana Red Plants
Supplier: Fresh vegetables: baby corn ,lemongrass ,ginger ,fingerroot ,galingale ,galangal ,turmeric ,red chili ,green chili ,bird eye chili ,banana leaves ,banana blossom ,kaffir lime leaves ,basil ,coriander ,chinese chive , morning glory , ,wing bean ,bamboo shoot ,lotus root ,sa ,tor bean , bitter bean ,young peppercorn ,betel leaves ,panda leaves ,red shallot , garlic ,green papaya ,young jackfruit , jackfruit seeds ,okra ,tom yum set
fresh fruits: peeled durian ,mangosteen ,mango: sweet mango , mango nam dok mai , green mango ,rambutan ,dragon fruit (red , white) ,peeled jackfruit ,long kong ,longan ,ripe papaya holland ,jujube ,guava ,sweet tamarind ,lychee ,young coconut
frozen vegetables and fruits:
dried vegetables and fruits:
dried vegetable powder: ginger ,kaffir lime leaves ,pandan leave
Services: Export
Material/Origin: Botanical Name: Perilla frutescens (also known as shiso or tiÂa ti) Part Used: Leaves Source: Organically or conventionally grown perilla plants Processing: Naturally air-dried or sun-dried Physical Characteristics: Color: Dark green or purple (depending on the variety) Shape: Whole or crushed leaves Size: Leaf size ranges from 5 to 12 cm in length when whole Texture: Crisp, dry, and brittle
Aglonema Kochin Aglonema Red Fire Aglonema Plants
Begonia Polcadot Begonia Red Begonia Plants
Supplier: Minerals: feldspar, quartz, bentonite, garnet stone. granite slabs and rough blocks
Herbs: moringa leaves, moringa tbc. moringa powder, senna leaves and other herbal. extract
Spices: dry red chilli, cassia, turmeric, black pepper and. clove.
Food ingredients: potato starch, tapioca starch and corn starch
Services: Source
Rhubarb Raspberry Red rheum rhabarbarum We dispatch out rhubarb crowns during March and April They are sent out as small 1 year old shooting plants This means that they will establish very quickly when planted out in the spring If the ground is not ready the crowns can be potted up Rhubarb is a perennial crop and will need a permanent site The stems grow very quickly from late winter making rhubarb a valuable early crop The leaves particularly and the stems to a lesser degree contain oxalic acid like spinach and beetroot So be careful if you have a sensitivity PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES WHOLESALES PRICES
Rotala Red Aquatic Plant Minimum of 300(negotiable) kg of order Buyer has to pay 75% of full payment. After receiving the shipment has to pay the balance.
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. SEASON Pandan leaves are available year-round.
