Dill

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. SEASONS Big cucumbers are available year-round.

PRODUCT INFO "Tom Kha Kai" is a spicy and sour hot soup with coconut milk in Thai cuisine. "Tom Kha Kai" is sold containing fresh lemongrass, fresh galangal, fresh kaffir lime leaves, fresh red thai chiles, fresh thai eggplant, fresh pea eggplant. USES In Thailand, most tom kha kai recipes typically include coconut milk, galangal (sometimes substituted with ginger), kaffir lime leaves, lemongrass, Thai chili, coriander (or dill), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added.

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. SEASONS Cucumbers are available year-round.

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 name: Semi Dried Tomatoes - Family: Solanaceae - Botanical name: Solanum Lycopersicum - HS Code: 071290 - Origin: Egypt - Crop: Summer, winter - All sizes (long tomato, round tomato) - Free from physical defects and stingers and black spots. - Moisture: less than 18% - Packing: 10, or 12.50 kg plastic bag inside a paper bag - Egyptian Tomato Crops: winter (Nov.-March) and Summer (June-Sep) - All Egyptian tomatoes are exported to the main markets of Italy and Brazil. How Sun sun-dried Tomatoes done? Tomatoes were sundried when their water fortified and became ripe after a long time of drying in the sun. To get a good quality, Sun-dried tomatoes were usually treated with salt or sulfur dioxide before putting in the sun. To complete the procedure of sun dried, the tomatoes spend between 4-10 days in the sun. Types of cherry tomatoes will lose 88% of their beginning weight (fresh), whereas tomatoes of large types can lose up to 93% through the procedure. Consequently, 8-14 kilograms of fresh tomatoes turned into one kilogram of sun dried tomatoes. CONTACT US NOW TO BOOK A NEW CROP OF WINTER SUN-DRIED TOMATOES 24/7 NO BROKERS PLS

Product name: Dried Tomato Family: Solanaceae Botanical name: Solanum Lycopersicum Origin: Egypt HS Code: 071290 Season: in Winter (from Nov to March & in Summer from June to Aug. Packing: 10 kg carton box or 12.50 kg plastic bag inside a paper bag Cultivation: Common (conventional) Sun Dried Tomatoes - Free from physical defects stingers, and black spots. Moisture: less than 18% How Sun sun-dried Tomatoes done? Tomatoes were sundried when their water fortified and became ripe after a long time of drying in the sun. To get a good quality, Sun-dried tomatoes were usually treated with salt or sulfur dioxide before putting in the sun. To complete the procedure of sun dried, the tomatoes spend between 4-10 days in the sun. Types of cherry tomatoes will lose 88% of their beginning weight (fresh), whereas tomatoes of large types can lose up to 93% through the procedure. Consequently, 8-14 kilograms of fresh tomatoes turned into one kilogram of sun dried tomatoes. CONTACT US NOW TO BOOK A NEW CROP OF WINTER SUN-DRIED TOMATOES 24/7 NO BROKERS PLS