Why Haenam Cabbage and Haenam Kimchi?
1. It is the red clay land.
2. It is the breeze of clean ocean.
3. It is the clean water.
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Supplier: Agricultural commodities such as: raw cashews nut, dry cashew, sesame seeds soybeans, sunflower seeds, plastics, natural stones, cabbages, cucumbers, coconut, moringa powder, chia seeds, turmeric seeds and turmeric powder, fresh and dry dates, dried maize, cloves, fresh bitter kola seeds, timbers, charcoal, castor seeds, red palm oil, mucuna seeds, natural sea salt, almond seeds, fresh melons, irish potato, cocoa beans, natural resources such as: tantalite, columbite concentrate
Dry Hibiscus flower, Soybean
Services: Fright and shipping base on customer demand
Buyer: Agricultural products, plastics and aluminum coil
Supplier: Foods & agricultural products such as fruit, vegetable, green tea/black tea/oolong tea, mushroom, noodle, fresh & frozen dragon fruit (red/white flesh), frozen mango, frozen passion fruit, frozen banana, frozen watermelon, dried & frozen jackfruit, frozen avocado, frozen papaya, frozen guava, frozen capsicum, frozen ginger, frozen garlic, dried onion, dried garlic, dried turmeric, dried ginger, dried red chili, dried taro, dried jackfruit, dried potato, dried banana, fresh lime, fresh dragon fruit, frozen lemongrass, frozen turmeric, frozen ginger, frozen soursop, frozen sweet potato, frozen garlic., fresh banana, frozen banana, frozen carrot, fresh passion fruit, fresh jackfruit, fresh soursop, fresh papaya, fresh pineapple, fresh durian fruit, fresh lychee, fresh custard apple, fresh pomelo, fresh avocado, fresh pumpkin, fresh cabbage, fresh ginger, fresh galangal, frozen dragon fruit, desiccated coconut fine/medium, fresh dragon fruit, frozen pineapple, frozen watermelon, frozen pap
Services: Exporter.
Supplier: Tea like Premium black, green, and herbal teas, rice and cashew nuts, spices, dry fruits and nuts, potato, darjeeling, orthodox, CTC tea, Hybrid Chilli, red chilli, lady finger or bhendi, bitter gourd, bottle gourd, brinjal, capsicum, ash gourd, cucumber, muskmelon, sweet corn, pumpkin, ridge gourd, sponge gourd, sanke gourd, tomato, watermelon, cabbage, cauliflower, beans, marigold, carrot, radish, beetroot
Supplier: Fresh grapes (red, black, white), fresh red onion, fresh vegetable (green chili, cabbage, carrot, garlic, ginger, etc.) turmeric powder, yellow maize
Buyer: Soluble fertilizer
Supplier: Sugar, spices, white rice, avocado, basmati rice, jasmine flower bulbs, fresh brinjal, cumin powder, fresh onion, sorghum, bamboo products, fresh cauliflower, cardamom, cinnamon, parboiled rice, dehydrated tomato, cumin seeds, sunflower oil, pepper, long grain rice, fresh garlic, coriander seeds, fresh fruits, corn, turmeric, fresh lemon, buckwheat, cloves, fresh cucumber, amaranth seed,s fresh jasmine, blueberry, grains & cereals, oregano, fresh cabbage, maize, wood charcoal, pumpkin seeds , coriander powder, millet, bamboo charcoal, fresh lady finger, rice, charcoal , fresh potato , chickpeas, coconut shell charcoal, fresh broccoli, pulses, briquette, limestone, wheat flour, herbs, banana , barley , red chilli, watermelon, peas, green coffee, fruits, fresh pumpkin, coriander seeds, apple , soybean, coffee bean, pineapple, lentils, coffee , dragon fruit , turmeric powder, fresh carrot, n
Dehydrated Vegetables And Fruits Beet Root Bitter Gourd Bottle Gourd Brocolli Cabbage Spring Onion Garlic Onion ( Red & White ) Green Chilli Celery Parsley Spinach Sweet Potato Cucumber Tomato Green Peas French Beans Fried Onion Flakes Curry Leaves Thyme Oregano Basil Celery Seed
Mildly spicy with a strong vegetal taste, red cabbage is associated more with soup and coleslaw than with juice. However, this nutrient-packed vegetable can be juiced and added to other vegetable or fruit juices to increase the nutritional content. The U.S. Department of Agriculture recommends eating between 4 to 6 cups of red vegetables per week for adult men and women. It takes 3 cups of chopped fresh, red cabbage to produce a 1/2 cup of red cabbage juice.
PRODUCT INFO Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked. USES Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn't shrink much when it's cooked. It's great sauteed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week. SEASONS Kale is available year-round with a peak season in winter.
