PRODUCT INFO Lao dill is a perennial or annual herb (depending on variety) that is known for its wispy, fernlike leaves and flavorful tang and is now widely cultivated in Asia. It is known as an aromatic herb whose seeds and leaves are used in both cooking and preserving foods. Dill seeds are more strongly flavored then leaves and have been traditionally used in pickling and curing. In many cuisines worldwide, its sweet and delicately flavored leaves are used in cooking and baking, often paired most often with fish. USES Lao dill is used heavily in Lao cuisine, added as a spice to fish dishes and soups, and so we are seeing more fresh locally grown dill in the farmers markets! SEASONS Lao Dill is available year-round.
Lime Leaves
The kaffir lime tree is native to tropical Southeast Asia and was spread to neighboring regions via exporters and trade routes. Today Kaffir lime leaves are available in fresh markets and frozen in specialty grocers in Asia, Southeast Asia, Africa, the United States. PRODUCT INFO Kaffir limes are widely used in Thailand as a household ingredient. Essential oils are extracted from the fruit's peel and are used for cleaning products, shampoos, and as a method to kill lice. The fruit's zest is used to flavor curries and soups, and the leaves are also crushed and used as potpourri or placed in a hot bath for a citrus aroma. Kaffir lime plants are so common and frequently used in Thailand that the majority of rural households have their own trees growing in their backyards. 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. USES Kaffir lime leaves contain some antioxidants. They also contain limonene and citronella, which both contribute to the flavor and fragrance of the leaves and have been shown to have antimicrobial properties. Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�©ing. 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 is available year-round.
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.
PRODUCT INFO Sadao leaves are small to medium in size and are elongated and oval to lanceolate in shape. The green leaves are thin and tear easily and have a smooth texture. The edges of the leaf can vary with some jagged spots mixed with flat sides. The leaves grow on small, but thick stems and each stem can grow 5-15 leaflets. Sadao leaves are tender and have a very bitter taste. The sadao plant also bears fragrant white flowers that are edible and offer a bitter, green flavor when cooked. Sadao leaves are an excellent source of antioxidants such as rutin and quercetin. USES Sadao leaves are best suited for cooked applications such as boiling, sauteing or stir-frying. The young leaves are often parboiled or pickled and eaten as an accompaniment to other dishes. Sadao leaves are also traditionally served with Nam Pla Wan, which is a Thai dipping sauce that uses tamarind juice, fish sauce, dried chilis, shallots, and palm sugar. This sweet sauce helps cut the bitterness of the Sadao leaves to create a sweet and sour, savory combination. Sadao leaves pair well with meats such as chicken, pork, beef, and white fish, tomatoes, aromatics such as garlic, ginger, and onions, fish sauce, and other sweet dipping sauces. Sadao leaves will keep up to a week when stored fresh in the refrigerator. SEASON Young neem plant are available 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, and saut�?�©ing. 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. SEASONS Kaffir Lime Leaves is available 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 is available year-round.
PRODUCT INFO Boiled cassia leaves are a vegetable and herb that can be easily found in the market. In addition to being used to make food to eat In the textbooks of Thai traditional medicine, there are also many uses of the cassia tree, such as to cure constipation, to nourish blood, to nourish bile, to improve appetite. help get rid of dandruff Clean hair, make me moisturized, shiny, etc. and in addition, Cassia also contains a substance "Barrachon" (Baracol) that has a sedative effect. and has the effect of being a mild sedative to make you sleep well But it's not that it will work as many people understand. Because in the cooking process to be safe, the water must be boiled first. USES Boiled cassia leaves are used as food in many countries such as Thailand, Burma, India and Malaysia, etc. In Thai traditional medicine textbooks have recorded the benefits of cassia in many areas, such as being used to relieve constipation. Used to cure insomnia use to clean hair Makes hair moist, shiny, no dandruff, helps appetite, nourishes bile and nourishes blood, etc. In addition, it is also popularly used for cooking, such as curry, cassia, a young leaf. which is a tree that grows well in every region of Thailand to cook In addition to eating in the household It is also popular to treat guests at various festivals such as ordination, weddings, funerals with a bitter taste of cassia. Before cooking, the water must be boiled and discarded first to help reduce toxic substances. and make it taste better when cooked. SEASON Boiled cassia leaves are available year-round.
PRODUCT INFO Cha-om, a tropical member of the acacia family (Acacia pennata) native to mainland Southeast Asia, is a well-loved herby vegetable among Thais, Cambodians and Laotians. The parts that are eaten are the ferny young leaf shoots and tender tips before the stems turn tough and thorny. It has a particular fragrance that may seem unpleasant at first to the unaccustomed, but when it's cooked up, it's so tasty that most people can't stop eating it and the aroma is just part of the package and soon becomes quite likable. USES The most common way cha-om is cooked is with beaten eggs, like in an omelette, which is then cut into squares or rectangles to serve with pungent nahm prik (hot chilli sauces, usually with fermented shrimp paste - nahm prik kapi in Thai) and fried fish (usually Asian mackerel, or pla too). SEASONS Cha-om is available year-round.
PRODUCT INFO ative 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. Thai 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. USES Thai 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. Season Hydroponically grown baby celery is harvested year-round.
PRODUCT INFO Bai Yor is native to Polynesia. Countries in Oceania It is an archipelago in the South Pacific Ocean. That area is called "Nonu", Malay called "Megadu", has a language called or a common name in English, Great Morinda or Beach Mulbery or Indian Mulbery. The islanders, the islanders, are very popular to eat. when crossing to Asia The Hawaiian region is also abbreviated as "NONI" (NONI). Some people call it cheese balls. The rotten smell, the villagers call it "Nai Nui", but the general people who know how to use it for cooking and making medicine are called "Yor", Noni Leaf, Noni Tree, Noni Tree Bai Yor is useful as food. If you call it a vegetable It is a perennial vegetable that is large, medium-sized, about 3-8 meters tall. must use method or climbing the top of the leaves which the saplings will give their leaves as food all year round Noni fruit will be released during the winter. Young noni leaves are boiled or boiled as vegetables and dipped in chili paste. Cook red curry, curry with pork, fish, and chicken. The most popular is the bottom of the wrap or banana leaf Krathong wrapped in fish, Hom Mok pork, Hom Mok chicken, Hmong fruit, green fruit. Isan people bring papaya salad instead of papaya salad. Many yummy? have to ask the people of the northeast or those who know who used to pound noni papaya salad together. USES Fresh leaves are used to boil drinking water. Or bring it to dry ground and brew it as a tea to drink. help cure wasting Relieve aches and pains under the wrists, ankles, treat tuberculosis, diarrhea, reduce fever, cough, expectorant, relieve heartburn, diabetes, prevent heart disease and blood vessels, cure gout, help drive menstruation Relieve nausea and dizziness SEASON Bai Yor is available year-round with a peak season in the summer and fall months.
As a culinary flavoring, lemon verbena has been used as everything from ice cream flavoring to pepper substitute.
Cartoon boxes, polypropylene bags, etc., 10 kg, 20 kg, 25 kg, 50 kg, etc
Botanical Name: Calendula officinalis Cartoon boxes, polypropylene bags, etc., 10 kg, 20 kg, 25 kg, 50 kg, etc
Botanical Name: Coriandrum sativum Cartoon boxes, polypropylene bags, etc., 10 kg, 20 kg, 25 kg, 50 kg, etc
Botanical Name: Anethum graveolens
Basil Whole Scientific Name: Ocimum Basilicum Qualities: Whole, Ground Bulk: 10 to 50 Kg Packages
Scientific Name: Mentha Spicata Qualities: Whole & Ground Bulk: 10 to 50 Kg Packages
Stinging nettle redirects here. For the Australian plant, see Urtica incisa. For other plants that sting, see Stinging plant with stinging hairs. Urtica dioica, often known as common nettle, stinging nettle (although not all plants of this species sting) or nettle leaf, or just a nettle or stinger, is a herbaceous perennial flowering plant in the family Urticaceae. Originally native to Europe, much of temperate Asia and western North Africa, it is now found worldwide, including New Zealand and North America. The species is divided into six subspecies, five of which have many hollow stinging hairs called trichomes on the leaves and stems, which act like hypodermic needles, injecting histamine and other chemicals that produce a stinging sensation upon contact (contact urticaria, a form or contact dermatitis). The plant has a long history of use as a source for traditional medicine, food, tea, and textile raw material in ancient societies.
Stinging nettle redirects here. For the Australian plant, see Urtica incisa. For other plants that sting, see Stinging plant Plants with stinging hairs. Urtica dioica, often known as common nettle, stinging nettle (although not all plants of this species sting) or nettle leaf, or just a nettle or stinger, is a herbaceous perennial flowering plant in the family Urticaceae. Originally native to Europe, much of temperate Asia and western North Africa, it is now found worldwide, including New Zealand and North America. The species is divided into six subspecies, five of which have many hollow stinging hairs called trichomes on the leaves and stems, which act like hypodermic needles, injecting histamine and other chemicals that produce a stinging sensation upon contact contact urticaria a form or contact dermatitis). The plant has a long history of use as a source for traditional medicine, food, tea, and textile raw material in ancient societies.
