- Native to the Mediterranean region and cultivated over three thousand years, celery is a biennial, herbaceous plant of the Umbelliferae, botanically named Apium graveolens. A member of the carrot family and related to anise, parsley and parsnips, celery was first recorded as a food plant in France in 1623.
- Baby celery is hydroponically grown, with long, thin stalks and mature, full leaves. Similar in size to cilantro or parsley, baby celery has an intense celery flavor that is much stronger than that mature celery heads. The strong celery flavor is concentrated in the leaves, though the entire plant is edible.
- Baby celery is not typically used as a substitute for mature celery because the stalks are small and thin. Use celery leaves in pestos, sauces, soups, salads or as an herb. Pair with carrots, mushrooms, asian vegetables, citrus, tomatoes, garlic and onion. Baby celery stalks may be used as an aromatic or chopped and combined with the leaves in cooked preparations. Refrigerate baby celery, keeping dry and well wrapped until ready to use.
- Hydroponically grown baby celery is harvested year-round.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime.
PRODUCT INFO
Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime.
USES
Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer.
Season
Kaffir lime leaves are available year-round.
PRODUCT INFO
Kitchen Mint (Bai Saranae) it is a ground cover plant. Leaves are fortified, green, leaf margins wrinkled, prefer loamy soil, easy to grow, grow quickly. if well cared for The leaves will be beautiful and the leaves will be collected faster. It is used to cook spicy salads, larb, and tom yam dishes. And help flavor to make it more appetizing. In addition, it is also used to make medicine and extract essential oils that are used in many industries.
USES
Mint (English: Kitchen Mint) can be used both in sweet and savory dishes. Add mint to new potatoes or to a garlic and cream cheese dip. Mix mint with chocolate cakes or bake with raisins and currants in pastry. Mints are an excellent addition to sauces, syrups, vinegars, and teas.
SEASONS
Kitchen Mint is available between July - Oct each year.
Oregano is a herb from the mint, or Lamiaceae family.
People have used it for thousands of years to add flavor to dishes and to treat health conditions.
Grown Exclusively in the Himalayas, India, full of aroma and taste.
Pure & Authentic Fruit juice. Available in both Common & Organic. Other than Fruit juice we have BERRIES SYRUP
Black Berry
Blue Raspberry
Black Current
Ripe Blueberry
Strawberry
Raspberry
CranberryCAKE, COOKIES & ICECREAM
Caramel
Irish Cream
Vanilla Cream
Red Velvet
Tiramisu
Natural Vanilla
Peanut Butter
Plum Cake
CITRUS FRUITS
Black Grapefruit
Blue Curacao
Bergamot
Tangerine
Exotic Citrus
Green Apple
Kiwi
Lemonade Mix
Sweet & Sour
Lemon
Orange
We supply either in bulk pack or in your brand (OEM)
Pure Indian origin tea collected from emerald Tea gardens of Assam or Darjeeling or from Auction centres. No mix up no inferior quality tea. Maximum 5% moisture. Traditional and Organic both are available with proper certification. We supply Ceylon Tea also.
1.In Accordance to EU MRLs Regulations
2.Forms Available: Whole, Powder, Extract
3.Exclusively Himalayan grown Produce with highest nutrition values
4. Grown In our Farmlands, Supplied Directly from our Growers to You.
Thymus vulgaris also known as wild oregano, is from the oregano familia. It has been known to be traded as oregano in the market
Scientific Name:
Thymus Vulgaris
Qualities:
Whole, Cut & Ground
Bulk:
