Amphoe Bang Phli Other Frozen Shellfishes Suppliers and Manufacturers

Ginger is an agricultural commodity which Thailand has the production potential. Mature ginger means rhizome of the harvested ginger at the age between 10-12 months after planting. Underneath the skin, the flesh is firm, fibrous, and ranges in color from yellow to brown. The rhizome is also highly fragrant with a warm, woody scent. When fresh, Ginger is juicy and crunchy with a pungent, spicy, and slightly sweet taste. Frozen Ginger can be kept up to 24 months from manufactured date under good condition.

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.

Durian is a tropical fruit distinguished by its large size and spiky, hard outer shell. It has a smelly, custard-like flesh with large seeds. There are several varieties, but the most common one is Durio zibethinus. The fruit's flesh can range in color. It's most commonly yellow or pale yellow, but can also be red or green. Durian grows in tropical regions around the world, particularly in the Southeast Asian countries of Malaysia, Indonesia, and Thailand. The most poppular variety for export is Monthong, Chanee, Kradum, Kanyao, Volcano and a few other. Frozen Peeled Durian use maturity / ripeness level to freeze at -18 degree celsius with this process the shelf life can be up to 2 years in the good condition. PRODUCT INFO Durian can be export as Whole Fresh Durian, size from 2-6kgs with at least 3 lobes to maximum 6 lobes. Depends on destinaton regulation on the chemical and pesticide restriction. Fresh Whole Durian can export both sea & air. The ripeness level is depending on transit time using for transport to destination plus shelf life for sell at destination. Durian can also be export as Peeled Fresh Durian in retail package. This is more convenient than Whole Fresh Durian which is sophisticated to whom that have less knowledge of how to notice the ripeness level (sotfness of the Durian meat). USES Durian can be consumed cooked or raw. It provides a distinctive taste to any dish and is often used in Asian cuisine to flavor ice cream, cakes, and other baked goods. Durian's outer shell must be removed before eating. Place durian stem side down on a sturdy counter. Then, slice into the spiny skin about 3â??4 inches deep. Use your hands to pull the skin apart and reveal the fruit. Durian is divided into pods. Each has a pit or a stone that should be removed prior to eating. SEASONS Durian can be produced all 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.

PRODUCT INFO Thai eggplants can have an elongated, cylindrical shape to a small, globular shape, averaging 2-3 centimeters in diameter. The outer skin is smooth and glossy and ranges from dark green, light green, to white. The vivid green hues begin at the fruit's stem and then fade to a creamy white in a striping pattern. The inner flesh is pale green to white and contains many small, brown, edible seeds. Thai eggplants are crunchy and mild with a slightly bitter taste. USES Thai eggplants can be consumed in both raw and cooked applications such as grilling, frying, baking, pureeing, stewing, stuffing, and pickling. This eggplant is unique because unlike other eggplant varieties that require cooking, it can be used in raw preparations, such as salads and crudite. The seeds are edible but can be difficult to chew. In cooked applications, Thai eggplants are most commonly used in curries, and when cooked they become soft and soak up the sauce with ease. They can also be sliced and added to stir-fries or battered and fried into a tempura side dish. Thai eggplant pairs well with aromatics such as garlic, ginger, and onions, herbs such as basil, oregano, cilantro and parsley, nightshade family members including tomatoes, potatoes, and peppers, as well as coconut milk, soy sauce, shellfish, and poultry. Thai eggplants will keep up to three days when stored in a cool and dry place. SEASON Thai eggplants are available year-round.

Galangal rhizomes widely vary in size and shape and have a cylindrical, branched appearance with many shoots and bulbous knobs. The semi-smooth skin is light brown to tan, firm, hard, and is covered in darker brown rings. Underneath the woody skin, the flesh is pale yellow to ivory and is fibrous, dense, and aqueous with a spicy, floral aroma. Galangal is crisp and has a pungent, earthy, woodsy, and mustard-like flavor with subtle citrus undertones. PRODUCT INFO Galangal, botanically classified as Alpinia officinarum, is the underground rhizome of a tropical shrub that belongs to the Zingiberaceae family. Also known as Siamese ginger and Thai ginger, there are two main species of Galangal known as Greater Galangal and Lesser Galangal, varying in size, shape, and taste, but both species are used to flavor culinary dishes. Galangal has been utilized for its medicinal properties in Asia for thousands of years and is predominately used today to flavor Southeast Asian cuisine. Galangal adds a warm, sweet, and pungent flavor to dishes, similar to ginger but stronger in flavor, and can be found in fresh, dried, and powdered form. USES Galangal is primarily used in Southeast Asian cooking, lightly crushed or pounded as an aromatic to add an earthy and pungent flavor. The rhizome can be thinly sliced and added to stir-fries, boiled into curries, cooked into satay, mixed in applesauce, lightly tossed into salads, or used to flavor soups such as tom kha gai, a Thai coconut soup, or samlor kor ko, which is a Cambodian vegetable soup. It can also be used in stews, rice, and noodle dishes. Galangal is often mixed into seafood dishes as it has a flavor that can mask fishiness and is also commonly boiled into a tea. The rhizome can be found fresh or in dried and powdered form, and when ground, the flavor becomes milder but earthier. Galangal root pairs well with meats such as poultry and fish, shellfish, garlic, onions, tamarind, chiles, lemongrass, bell peppers, and green onions. The fresh rhizome will keep 1-2 weeks when stored in the refrigerator, and ground Galangal will keep up to one year when stored in a cool, dry, and dark place. SEASONS Galangal is available year-round.

PRODUCT INFO Also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some species (particularly Cymbopogon citratus) are commonly cultivated as culinary and medicinal herbs because of their scent, resembling that of lemons (Citrus limon). The name cymbopogon derives from the Greek words kymbe (�º�?�¼�²�·, 'boat') and pogon (�?�?�³�?�½, 'beard') "which mean [that] in most species, the hairy spikelets project from boat-shaped spathes. USES If using fresh lemongrass, use only the lower bulbous portion of the stem. It can be pounded and used whole or cut in slices. When using the ground powder (sereh) use one teaspoon as an equal to one stalk of fresh. It is advisable to soak dried sliced lemon grass for two hours before using. When wrapped in a paper bag, lemon grass stems can last 2 to 3 weeks in the refrigerator. The stems can also be frozen for several months. Always wrap and store separately, as lemon grass will impart its flavour to other foods. SEASON Lemongrass is available year-round.

PRODUCT INFO White Turmeric resembles ginger in its shape and size. Each rhizome, or underground stem, is multi-branched with nearly transparent, pale-brown skin that will darken with maturity. Each rhizome and off-shoot can measure anywhere from 5 to 12 centimeters long. The flesh is a pale ivory to light yellow and has an aroma that combines unripe, green mangos and ginger with the earthiness of a carrot. White Turmeric has a bitter flavor and has a mild pungency very similar to ginger. White Turmeric is a good source of starch and therefore energy.The oils contain curcumin, a powerful anti-inflammatory, and other compounds that provide antimicrobial, antifungal, antiulcer, antivenom and anticancer benefits. USES White Turmeric is used in its raw form as well as in powdered form. In India, fresh 'Mango ginger' is washed and peeled and then cut or sliced into strips and pickled or sliced into thin rounds and served atop green salads. In Indonesia, White Turmeric is cut into pieces and dehydrated, oven or air-dried and powdered for use as a dried spice. In larger quantities, the powder is used as a substitute for arrowroot or barley. In Thailand, young roots are used as a vegetable and in curry pastes. Fresh White Turmeric can be stored in the refrigerator for up to 2 weeks. The peeled root can be frozen for up to 6 months. SEASON White Turmeric is available in the spring and through the fall months.

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 Broccoli consists of flowering heads that are harvested when the buds are unopened, small, and still green. The heads average 10 to 20 centimeters in diameter and grow on thick, fibrous stalks, emerging from a covering of large, leathery, dark green leaves. Broccoli heads are generally green, sometimes flushed with dark purple depending on the variety, and contain tiny, unopened buds attached to branching stems. The branching, segmented stems with the flower buds are known as florets, which connect into a larger, central, thick, and fibrous, pale green stem. The unopened buds have a crisp and tender consistency when raw, and if left to mature, the buds would produce bright yellow, four-petaled flowers. The thick, raw stems also have a crisp, crunchy, slightly chewy texture, and the leaves are edible but often contain a bitter, fibrous nature. When cooked, Broccoli develops a soft, semi-crunchy consistency and has vegetal, herbaceous, and earthy flavors with grassy, bittersweet nuances. Broccoli is a versatile ingredient well-suited for both raw and cooked applications, including steaming, boiling, roasting, baking, frying, and sauteing. The heads, stems, and leaves are all edible and will contain varying textures and flavors. The heads and stems are the most common portion of the plant consumed and can be chopped and tossed fresh into salads, mixed with other ingredients into slaws, or served on appetizer plates with creamy sauces and dips. Broccoli can also be battered and fried into tempura, lightly cooked and mixed into grain bowls, tossed into pasta, stir-fried with other vegetables, steamed and served as a tender side dish, or blanched and combined into rice and noodle dishes. In addition to using the heads in larger pieces, cooked Broccoli florets can be pureed into soups, stirred into risotto, or baked into quiches. The thick stems can also be used in any preparation calling for Broccoli. Some chefs choose to peel the stems to develop a more tender consistency when cooked. USES Broccoli leaves are also edible but may contain a bitter flavor. The leaves can be prepared similarly to kale or Swiss chard. Broccoli pairs well with zucchini, cauliflower, bell pepper, mushrooms, roasted meats, including poultry, turkey, beef, and fish, other seafood, sauces such as oyster, soy, creamy dressing, and vinaigrettes, and cheeses such as parmesan, cheddar, feta, and goat. Unwashed, raw Broccoli will keep 4 to 7 days when stored in the refrigerator, and once cooked, it will keep up to 5 days. It can also be frozen for 6 to 8 months. Season Broccoli is available year-round, with a peak season in the late fall through early spring.

Lemongrass also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some species (particularly Cymbopogon citratus) are commonly cultivated as culinary and medicinal herbs because of their scent, resembling that of lemons (Citrus limon). The name cymbopogon derives from the Greek words kymbe and pogon "which mean [that] in most species, the hairy spikelets project from boat-shaped spathes." PRODUCT INFO If using fresh lemongrass, use only the lower bulbous portion of the stem. It can be pounded and used whole or cut in slices. When using the ground powder (sereh) use one teaspoon as an equal to one stalk of fresh. It is advisable to soak dried sliced lemon grass for two hours before using. When wrapped in a paper bag, lemon grass stems can last 2 to 3 weeks in the refrigerator. The stems can also be frozen for several months. Always wrap and store separately, as lemon grass will impart its flavour to other foods. USES The stalks (leaf bases) of the plant are commonly used to flavor dishes in Southeast Asian cooking. The heart of young shoots may be cooked and consumed as a vegetable. The tougher leaves are used to flavor dishes but are typically removed before serving. Leaves may also be used to make lemon grass tea. The essential oil extracted from the leaves is commonly used in insect repellents, perfumes and soaps. SEASONS Lemongrass is available year-round.

PRODUCT INFO Puffball mushrooms range from small to very large in size, averaging 10-70 centimeters in diameter, and are round, oblong, to oval in shape. Some species are small, golf-ball sized, while others can grow as large as soccer balls. The white fruiting body can be smooth or bear some small scales, warts, or spines and is firm, airy, and spongy. There is also a protective coating that helps keep debris and dirt from entering the flesh. When sliced, the flesh should be pure white and never have any color. Puffball mushrooms are white when young and transition to a yellow-brown when mature and are rendered inedible when they reach this state. There are little to non-existent stems, and the spores are produced internally in the fruiting body. When young, Puffball mushrooms have a mild, nutty, and earthy flavor. Puffball mushrooms contain some phosphorus, manganese, selenium, and clavacin. USES Puffball mushrooms are best suited for cooked applications such as sauteing, pan-frying, and baking. Referred to as the �¢??breakfast mushroom" Puffball mushrooms pair well with egg dishes and are enhanced when sauteing and browned in simple ingredients such as garlic and butter. They can be sliced thinly and rolled with meat and vegetables, chopped into stir-fries, or grilled with marinades. They can also be cut into slices, battered, and fried, sliced and used as noodles in lasagna or ravioli, used as the dough in pizza, chopped into croquettes, blended into hummus, pureed into gravies, or dried and ground into a powder to use as a flavoring agent. The rotund mushrooms can be substituted for tofu or eggplant in many recipes. The flesh readily absorbs accompanying flavors so oil should be used sparingly. Puffball mushrooms pair well with tomatoes, broccoli, beets, rutabagas, radishes, turnips, parmesan cheese, garlic, poultry, scallops, crab meat, and tuna. They do not store well and should be used immediately after harvest. They can also be frozen between sheets of plastic and stored for extended use. Season Puffball mushrooms are available in the late summer through fall.

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 Lotus root is an oblong, tubular rhizome or stem that grows underground in bodies of water, averaging 5-10 centimeters in diameter and 10-20 centimeters in length. Appearing like underwater sausage links, the rhizomes are connected to other rhizomes via smaller roots creating groupings of 3 to 5 and can grow to be over one meter in length as a whole. When young, Lotus root has a firm texture with light purple to white skin that transforms into a brown-beige hue with darker brown speckling when mature. Underneath the thin skin, the flesh ranges in color from ivory to white and is crisp, light, and starchy. There are also numerous, symmetrical, air pockets patterned into a pinwheel shape in the flesh that extend the entire length of the rhizome. Lotus root has a dense and crunchy texture with a nutty and sweet flavor, similar to that of a water chestnut or taro root. The younger roots are more tender and used for fresh culinary purposes, whereas mature roots are used in extended cooking applications to develop a tender, potato-like texture. Considered a good source of energy as it is high in carbohydrates. It also contains vitamin C, manganese, zinc, iron, copper, vitamin B, potassium, and magnesium. USES Lotus root is best suited for cooked applications such as steaming, frying, braising, stir-frying, and boiling. After peeling the root, it should be immersed in acidulated water using vinegar or citrus to prevent discoloration. Lotus root can be blanched just slightly to remove any bitterness, cooled, and added to salads or crudite. It can also be sliced and braised until tender in soups, stir-fried, battered and fried into tempura, or thinly sliced and baked into chips. In India, Lotus root is boiled, mashed, and added to vegetarian kofta, which is a dumpling dish paired with spicy sauces. A traditional Korean dessert also utilizes Lotus root with soy sauce, honey, and sesame seeds called yeongun bokkum. Lotus roots pair well with mushrooms, peppers, snap peas, snow peas, asparagus, corn, celery, cucumber, oyster sauce, peanuts, red beans, and sesame seeds. Lotus root will keep up to two weeks when stored whole, wrapped in damp paper towels, and placed in a plastic bag in the refrigerator. Sliced Lotus root can be stored in an acidulated water solution for a couple of days, or it can be frozen for long-term storage. SEASON Lotus root is available year-round, with a peak season in the fall.

PRODUCT INFO The lychee fruit has a sweet, aromatic taste to it. Some people say it tastes like a grape with a hint of rose, while others claim it tastes more like a pear or watermelon. The combination of sweet and tart means the lychee pairs well with other tropical flavors. SEASON Lychee are available year-round.

PRODUCT INFO Jackfruit spread through the rest of India and on to South-east Asia. The tree is large and the fruit itself grows not at the tip of limbs but rather out of the trunk. The jackfruit is the largest tree-born fruit in the world. A single pod can reach a length of nearly a meter and weigh close to 40 kilograms. USES The Jackfruit bulbs can be eaten fresh, frozen, cooked or pureed. Younger Jackfruit is added to curries and can be roasted or baked and eaten as a vegetable. It is often shredded and used as a meat substitute. Riper Jackfruit bulbs are added to salads. Make jam or ice cream from pureed bulbs. Boiling Jackfruit bulbs in milk and then straining off the liquid will result in a custard-like consistency once it has cooled. Jackfruit can be dried and then fried in oil, salted and eaten like potato chips. Jackfruit seeds can be roasted and eaten like chestnuts or dried and ground into flour. Jackfruit does not keep well once it is ripe. Unused portions of prepared fruit can be refrigerated for a few days or frozen for a few weeks. Jackfruit is very nutrient-dense. It is a great source of fiber, protein and vitamin B. It also contains potassium, iron and calcium. The deep yellow-orange color of the Jackfruit bulbs is the result of phytonutrients like beta-carotene, giving the fruit powerful antioxidant properties. SEASON Jackfruits can be produced nearly all year round.

PRODUCT INFO The Salacca (Salak) is a crunchy fruit that has a taste that combines the flavours of apple, banana, and pineapple. It is a good source of antioxidants that cannot be matched by other tropical fruits. SEASON The Salacca (Salak) is available nearly year round.

PRODUCT INFO Betel Leaves are medium to large in size and oblong to heart-shaped, averaging 7-15 centimeters in length and 5-11 centimeters in width. The dark green leaves are flat, broad, and pliable and have a smooth, but slightly leathery texture. There is also a central vein the runs the length of the leaf with many smaller veins branching throughout. Each Betel Leaves tapers to a point on the non-stem end and grows on climbing vines. Betel Leaves are chewy and have a sharp, tangy, and peppery taste.Betel Leaves are used primarily for their medicinal properties and as wrappings for other ingredients. They are most commonly used as a wrapper for the areca nut or tobacco and when chewed they impart a peppery flavor. The leaf is also chewed along with other barks and leaves such as sweetened coconut, lime, cardamom, anise seeds, licorice, and fruit preserves. USES Betel Leaves can also be found as a street snack with chocolate syrup poured over them or used as an edible garnish for other dishes. Paan leaves pair well with dried shrimp, coconut, mint, garlic, ginger, chiles, carrots, peanuts, chocolate, and lime. Betel Leaves will keep up to three days when unwashed and stored in a plastic bag in the refrigerator. SEASONS Betel Leaves are available year-round.

PRODUCT INFO Dragon fruit is actually a type of cactus. The fruit comes in three colors. Two have pink skin, but with different colored flesh (one white, the other red). The other type has a yellow skin with white flesh. "Dragon fruit doesn't really have much taste. The best way I can describe it is similar to a white kiwi - in terms of both consistency and flavor. It's usually not very sweet and tends to be somewhat bland, though crunchy due to the many little black seeds. USES Dragon Fruit Health Benefits 1. It's rich in antioxidants like flavonoids, phenolic acid, and betacyanin. 2. It's naturally fat-free and high in fiber. 3. It may help lower your blood sugar. 4. It contains prebiotics, which are foods that feed the healthy bacteria called probiotics in your gut. 5. It can strengthen your immune system. SEASON Dragon Fruit is available nearly year round.