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Jasmine rice is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice, as it has less amylopectin. Cambodian Jasmine rice is a long-grain variety of fragrant rice and also known as aromatic rice. The minimum order is 25 MT or one 20ft container, with 50kg per PP bag. The rice price varies every one or two week
We offer the world best organic pepper from kampot, Cambodia. Weâ??ve got three main peppers 1. Black pepper 2. Red pepper 3. White pepper Black pepper Kampot black pepper delivers a strong and delicate aroma. Its taste, which can range from intensely spicy to mildly sweet, reveals hints of flower, eucalyptus and mint. This black pepper suits all kind of dishes and distinguishes itself in particular with grilled fish. Kampot peppersâ?? specificities come from the mildness of their spice, the freshness and complexity of their aromas and their exceptionnal lingering taste. Kampot pepper can be used in every day cooking, but excels when used in seafood cookery, it is also a "super food". Why not try something different? A Cambodian speciality is to make a dip from a combination of salt, palm sugar, Kampot pepper and lime. It couldnâ??t be simpler to put together, equal amounts of each and just a squeeze of lime Red pepper These unique red Kampot peppercorns produce a moderate heat that gradually builds in the mouth. Intense, flavourful and complex, these peppercorns pair beautifully with pasta, poultry, produce and pastries Harvested when the fruit is fully mature and has taken a red colour on the vine. The peppercorns are sun-dried for a few days and acquire a black colour with a deep maroon taint. This pungent pepper is very rare. Pepper is best purchased as whole peppercorns, as freshly ground pepper is vastly superior to the ready ground powder. Whole peppercorns retain their flavour indefinitely but quickly lose their aroma and heat after grinding. Peppercorns can be easily ground in a peppermill or pestle and mortar, and is best ground directly onto food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma. Peppercorns are seasonal with harvesting taking place from February to May. White pepper Kampot red and white peppers are extremely rare due to the difficulty in harvesting fully mature pepper. Only a few hundreds of kilos are produced each year. Obtained by soaking the red berries in water for a few days, Kampot white pepper develops an intense bouquet and delicate aroma. Its strong spicy taste carries notes of fresh grass and lime.
White corn is a grain crop that belongs to the Gramineae grass family. It is one of the varieties of sweet corn that is grown in different parts of the world. It is not only a grain but also considered a vegetable and a fruit. It is considered grain as it is a dry seed of a species of grass; it is a vegetable when it is harvested before maturity; it is a fruit as per botanical definition as it is the seed-bearing part of a flowering plant. Its white colour is due to the presence of two recessive Y alleles. These alleles in white corn do not produce carotenoids, the plant pigments responsible for red, orange and yellow colours in many fruits and vegetables. Hence the endosperm remains white. The endosperm is responsible for the colour of corn kernels; hence white corn has white kernels. White corn contains plenty of sugar and water in its kernels that make it sweet and juicy. As the corn matures, the water content decreases and the sugar changes into starch which hardens the kernels. White corn can be grown in any season as it can survive in a variety of weather conditions.
