Thai Cocktail Sets Suppliers and Manufacturers

Product origin : Thailand Product Description : - Natural juice, light or heavy sirup - Factory brand or private label (OEM) - Standard or Easy open lid. Caps and lids are optional. - Typical can sizes 227 g (8 oz) 425 g (15 oz) 565 g (20 oz) 820 g (30 oz) 3,100 g (108 oz)

PRODUCT INFO "Tom Yum Set" is sold containing a fresh lemongrass, fresh galangal, fresh red thai chiles, fresh kaffir lime leaves, ready to take home and cook up your own tom yum soup. USES "Tom yum" is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand. "Tom yum" is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers. The tom yum seasoning has been investigated as a potential functional food and a natural antimicrobial because of its kaffir lime leaf and red chili content.

PRODUCT INFO "Tom Kha Kai" is a spicy and sour hot soup with coconut milk in Thai cuisine. "Tom Kha Kai" is sold containing fresh lemongrass, fresh galangal, fresh kaffir lime leaves, fresh red thai chiles, fresh thai eggplant, fresh pea eggplant. USES In Thailand, most tom kha kai recipes typically include coconut milk, galangal (sometimes substituted with ginger), kaffir lime leaves, lemongrass, Thai chili, coriander (or dill), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added.

Specification item value Product Type Sugar Type White Granulated Sugar Form Liquid Processing Type Raw Color Clear Packaging Bag, bottle, Sachet ICUMSA 45-600 Brix (%) 84 Purity (%) 100 Certification HACCP Weight (kg) 1 Shelf Life 24 months Place of Origin Thailand Bangkok Brand Name MIX BRAND Model Number SUGS201506042021 Primary Ingredient CANE SUGAR Product Name Sugar Natural Cane Syrup Sugar Color Clear Sugar type 100% Pure Cane Sugar Packing 12 Packs Grade Premiuum Applications Coffee Tea Drink Ingredients White Sugar Syrup Type CRYSTAL SUGAR Gross Weight 800 ml

PRODUCT INFO Finger grass is a branching herb comprised of straight, hollow stems and elongated lanceolate to elliptical leaves that grow in an opposite formation around the cylindrical stems. The leaves are slender, tapering to a point, and average 2 to 6 centimeters in length and .5 to 1 centimeter in width. The grey-green leaves are also smooth to the touch, thin, and pliable with finely serrated edges. The stems are thick in appearance but have a hollow center, creating a smooth, crisp, and watery texture. The pale green stems also have a light, succulent, and spongy consistency, lightly coated in fine hairs. Finger grass emits a refreshing, citrus, and herbal aroma and the stems and leaves have a vegetal, citrusy, and earthy, spice-filled flavor. Some consumers recognize the leaves as having a bright and acidic quality, filled with undertones of sweet cumin and curry flavor mixed with notes of lemon and dill. In addition to the leaves and stems, Finger grass seasonally produces tubular flowers that showcase pale pink, purple, to light blue hues. USES Finger grass has a bright, complex flavoring mainly used as a fresh finishing element on savory main dishes. The leaves should be washed and gently torn, chopped, or crushed to release their flavor, and they can be sprinkled into salads, minced into dips and marinades, or used as an edible garnish for roasted meats, light sauces, or grain dishes. In Southeast Asia, finger grass is frequently used in Vietnamese cuisine and Cambodian and Thai cuisine on a smaller scale. The leaves are traditionally served fresh in the center of the dinner table, along with other herbs and raw vegetables. These accompaniments are added to curries, stews, and soups such as pho, and each guest can determine how much of each herb is incorporated into their dish for custom flavor combinations. Finger grass can also be sauteed or steamed as a simple side dish or the stems can be roughly chopped and added to stir-fries. While more untraditional, some mixologists in Southeast Asia have begun muddling finger grass into a refreshing cocktail to modernize the herb. In Cambodia, finger grass is placed on the roof of houses and dehydrated for extended use as a dried herb. Finger grass pairs well with meats including poultry, beef, pork, and fish, other herbs such as lemongrass, basil, and mint, steamed rice, lemon, lime, bell peppers, peas, broccoli, water spinach, carrots, and peanuts. Whole, unwashed Finger grass is highly perishable and will only keep for a few days in the refrigerator when loosely wrapped in plastic or a damp paper towel. The herb should be used immediately for the best quality and flavor. Season Finger grass are available year-round in Southeast Asia.

PRODUCT INFO Dimocarpus longan (Lum Yai) , commonly known as the longan, is a tropical tree species that produces edible fruit. It is one of the better-known tropical members of the soapberry family Sapindaceae, to which the lychee and rambutan also belong. The fruit of the longan is similar to that of the lychee, but less aromatic in taste "Anecdotal uses of longan fruit as a natural remedy include: a general tonic to increase energy and boost the immune system. depression. reducing stress. decreasing fatigue. boosting memory. improving memory. snake bites as an anti-venom." SEASON Longan is available between June - August.

PRODUCT INFO Bitter melons are small to medium gourds, averaging 6 to 30 centimeters in length, and have a long and slender, oblong shape with slightly tapered ends. The gourd's surface will vary depending on the specific type, ranging from deeply creased, smooth, pale green, and ridged to rough, dark green, and heavily textured with warts and bumps. The gourd's skin may also exhibit a waxy layer, and some rarer types of Bitter melon showcase a white hue. Underneath the thin skin, the flesh is crisp, watery, and pale green, encasing a central cavity filled with spongy pith and large, cream-colored seeds. Bitter melons are harvested when they are young and green, containing a sharp, astringent, and vegetal flavor. The gourds are also selected when they display a green coloring with a faint yellow hue, an indication of further maturity, rumored to contain a slightly milder, bitter, and acidic flavor. USES Bitter melons have an astringent, bitter flavor well suited for cooked preparations, including stir-frying, baking, saut�©ing, steaming, boiling, braising, and stewing. The melon's sharp flavor complements rich, fatty, and spicy ingredients and is often utilized in different culinary styles found within Asian cuisine. Bitter melons can be consumed raw, but the gourds should be deseeded, salted, and left for approximately 30 to 45 minutes to draw excess moisture and bitterness. Once the bitter flavor is lessened, the melons can be sliced for salads, chopped into dips and spreads, or blended into juices. Bitter melons are also traditionally blanched before use or salted to tame the astringent notes before cooking. The melons can be stirred into soups and curries, stuffed and baked as a main dish, stir-fried with vegetables and meat, or cooked and coated in rich sauces. Bitter melons can also be sliced and roasted as a simple side dish, cut and fried as a rice accompaniment, or pieces of the flesh can be dried and steeped as a healing and cleansing tea. In addition to the melons, the young leaves and shoots of the plants are edible and share the characteristic bitter flavor, used as an accent in salads and soups. Bitter melon pairs well with coconut milk, aromatics including lemongrass, ginger, garlic, and onions, chile peppers, tomatoes, green beans, eggplant, black beans, yogurt, pork, beef, and poultry, and seafood including fish, shrimp, crab, and scallops. Whole, unwashed Bitter melons will keep 3 to 5 days when wrapped in plastic or placed in a sealed container in the refrigerator's crisper drawer. SEASONS Bitter melons are available year-round, with a peak season in the summer.

PRODUCT INFO Bolo Maka (Ma-Uek) is small and round, approximately 1-2 centimeters in diameter. The tiny outer skin is initially green when immature, but then ripens to a yellow or orange and is covered in a fine layer of prickly hair. The inner pulp has many edible seeds and is also yellow or orange. Bolo maka is tangy and have a tropical, floral taste with a crunchy bite. Bolo maka grow in small clusters on a stout, vining perennial bush that reaches heights of just over one meter. The stems, leaves, and branches are also hairy, much like the fruit's outer skin. Bolo maka can be consumed in both raw and cooked applications. The thin exterior skin is edible once the hairy layer is shaved off and they are popularly eaten raw as an appetizer or snack. Many recipes may call just for the juicy, seedy pulp to add a touch of piquant sweet and sourness in sauces and curries. The fruit can be sliced in half and squeezed to release the inner pulp. Bolo maka is often used as a finishing condiment and paired with nam prik kapi, which is a Thai chili sauce made with shrimp paste and lime. Its sweet and sour flavor profile also compliments curries rich in coconut milk or a simple plate of rice. Bolo maka will keep up to a week when stored in the refrigerator. USES Bolo maka can be consumed in both raw and cooked applications. The thin exterior skin is edible once the hairy layer is shaved off and they are popularly eaten raw as an appetizer or snack. Many recipes may call just for the juicy, seedy pulp to add a touch of piquant sweet and sourness in sauces and curries. The fruit can be sliced in half and squeezed to release the inner pulp. Bolo maka is often used as a finishing condiment and paired with nam prik kapi, which is a Thai chili sauce made with shrimp paste and lime. Its sweet and sour flavor profile also compliments curries rich in coconut milk or a simple plate of rice.Bolo maka will keep up to a week when stored in the refrigerator. SEASONS Bolo maka is available year-round.

PRODUCT INFO Chinese chives flower (Dok-Kui-Chai) is a biennial plant. in the same circle as the onion There is a rhizome underground. The rhizome is small and clumping, looks round, the stem is wrapped. With the surrounding leaf sheaths are green, the leaves are single, arranged alternately, the leaves look like garlic leaves. long flat leaves with parallel edges The base of the leaves is covered with interlacing interlaces. At the base of the stem, it is green with a spicy taste. strong odor bouquet looks like an umbrella round and then bloom There are small flowers on the stem. The flower stalks are long, round and stump. The petals are white, fragrant, the stem is green. has a sweet, crispy taste bring to cook There are many different menus. Thailand has many varieties planted. USES Help nourish milk Helps to treat gonorrhea, helps to nourish sex, helps to nourish the kidneys, helps to treat hives helps maintain bones help prevent cancer Help reduce cholesterol levels in the blood. help prevent diabetes help treat diabetes Help cure tuberculosis, cure colds, help cure otitis media. Helps to cure nosebleeds, cure vomiting, cure diarrhea, cure flatulence, cure indigestion, help drive parasites, help heal hemorrhoids, cure gallstones, help cure urinary congestion, help disinfect, cure poisonous insect bites. help heal purulent wounds Helps heal black and green bruises, relieve pain, heal inflamed wounds, help build red blood cells Helps reduce intestinal inflammation Help prevent colon cancer. SEASONS Chinese chives flower is available year-round.

PRODUCT INFO Yellow chinese chive Leaves grow in clumps of slender, elongated leaves averaging 15 to 20 centimeters in length and have a cylindrical appearance ending in a curved tip. The leaves are thin, delicate, and flat, notably solid and not hollow. Yellow chinese chive Leaves are wider than common garden chives and showcase pale shades of yellow and white, the coloring dependent on the growing conditions. Each leaf has a crisp, succulent, and tender consistency and is easily damaged as they are fragile in nature. Yellow chinese chive Leaves are known for their robust, garlic-like aroma and have a clean, vegetal flavor mixed with mildly sweet nuances of garlic and onions. USES Yellow chinese chive leaves and peppery, Chinese celery tastes similar to regular celery, only much stronger - it is rarely eaten raw. Toss in stir-fries, fried rice dishes or vegetable sautes. Pair with ham, lamb, chicken, turkey or game entrees. To store, place in a perforated plastic bag refrigerate. Do not wash until ready to use. To clean, rinse quickly under water. Gently shake off excess water pat dry. SEASONS Yellow chinese chive leaves are available year-round, with peak seasons in the spring and summer.

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 Bottle Gourds are creeping vines. The dried mature fruit is used to make shake instruments. Young gourds have light green rinds, white flesh, soft, because they contain up to 96.8 percent of water. Young gourds can be eaten with the peel. If it's a bit older, it needs to be peeled off before cooking. and if you don't want the cut gourds to be dark Soak in salt water Young gourds are usually blanched to eat with chili paste. Add to kaeng liang, som kang, or stir-fry with meat. But should not be boiled or fried for a long time because the meat will be messy. USES The old gourds have a thick peel. The outer bark turns creamy white and hard. The flesh is dry until hollow, light weight, cut off the pole and remove the seeds for planting. The hard bark also has many uses, including: The Chinese use it as a portable water container. It is also considered as a symbol of auspiciousness. It is believed that it will help money grow, have good fortune, and that the gourd is shaped like the number eight. Therefore used to solve feng shui as well. Some African tribes cut it in half and use it as a food container. SEASONS Bottle Gourd is available 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 Cha plu leaves are another ingredient we are lucky to have available to us at Southeast Asian markets. It is a mild flavored leaf that is well-suited for making wraps, as it is generally enjoyed in Thailand and in Laos where it is known as cha plu leaf.Many mistake this for another leaf used by many in South and Southeast Asia to wrap the areca nut and called "betel leaf" are used as a wrapper in the dish 'Mieng Kham'. This is a traditional Thai dish, containing an assortment of fillings, like peanuts, shrimps, shallots with lime and raw ginger. Bai Cha Plu has been seen all over Asia, from South to the East. Similar to the Thai Betel edible leaf, but not as bitter. If you are making Mieng, substitute any mild flavour leaf for Fish Mint. Real Thai Recipes suggests to replace either the lettuce or Chinese Broccoli. Thai Bai Plu Cha is also shredded up as one of the vegetables in a Thai rice dish �¢??Kao Yum�¢??. Alternatively, for an Asian twist on a traditional English dish, use this leaf for meals like soups and salads. USES The leaves are used to wrap up as a snack, known as "Miang Kham" and are commonly used as vegetables in curry. (local food in the north) has properties as an expectorant, expels wind and helps moisten the throat. SEASON Chaplu leaves are available year-round.

PRODUCT INFO Banana leaves are large, wide, elongated, and slightly rounded, averaging two meters in length, a half a meter in width, and 8-12 leaves per tree. The surface of the leaves are waxy, flexible, and glossy, and range in color from lime, olive green, to dark green. There is a central midrib that runs the length of the leaf and two laminas, or leaf halves are found on either side of the midrib. The leaves do not have branching veins, and this makes them vulnerable to tearing easily. Banana plants also have a pseudostem, which is a false stem that looks like a trunk but is multiple fleshy leaf sheaths that are tightly overlapped. Banana leaves have a grassy and sweet, green flavor. USES In addition to culinary uses, Banana leaves have also been used in the Buddhist and Hindu religion as decorations and as bowls, plates, and offerings in special religious celebrations such as marriage ceremonies. They are also used in India and the Philippines to construct fences and thatched roofs and have even been used as umbrellas. SEASONS Banana leaves are available year-round.

PRODUCT INFO 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. USES 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. Season Hydroponically grown baby celery is harvested year-round.

PRODUCT INFO Cowslip Creeper flowers grow on long and slender, vining plants that bear dark green, heart-shaped leaves averaging 4 to 8 centimeters in diameter. The vines are tough, maturing from green to brown, and alongside each leaf node, a cluster of 10 to 20 flowers appear seasonally. Each flower averages 1 to 2 centimeters in diameter and bears five angular petals, forming a star shape. When young, the flowers are green, eventually developing a yellow-green hue at the base with solid yellow petals once the bud opens. The flowers also emit a strong and pleasant, citrus-like fragrance that is especially pungent in the evening when in bloom. Cowslip Creeper flowers are crisp, succulent, and tender with a mild, vegetal, subtly sweet, and earthy flavor. USES Cowslip Creeper flowers are a seasonal ingredient used in Filipino, Vietnamese, Chinese, Thai, and Indian cuisine. The flowers can be consumed raw, incorporated into salads for added texture, or utilized as an edible garnish to decorate cakes, desserts, and main dishes. In addition to fresh preparations, Cowslip Creeper flowers can withstand cooking and readily absorb accompanying flavors, providing a mild earthiness and subtle crisp consistency to dishes. The flowers can be battered and fried, tossed into soups and curries, or stir-fried with oyster sauce. In Thailand, Cowslip Creeper flowers are popularly boiled and dipped in chile paste. In the Philippines, the flowers are cooked into a vegetable dish known as pinakbet and frequently mixed into omelets. Cowslip Creeper flowers pair well with noodles, rice, meats such as pork, beef, and fish, shrimp, eggs, tofu, aromatics such as garlic, ginger, and holy basil, pandan juice, coconut, and vegetables such as mushrooms, long beans, squash, eggplant, and mung beans. The flowers should be immediately consumed for the best quality and flavor. SEASONS Cowslip Creeper flowers are available in the late spring through early fall.

PRODUCT INFO There are many different varieties of Cucumbers that can be divided into two different groups: pickling and slicing. Pickling cucumbers are smaller, can be oblong and short to long and cylindrical, and have thin, green skin which is ideal for pickling. Slicing cucumbers are large and cylindrical, averaging 15-20 centimeters in length, and have thick skin. The skin can be smooth or ribbed with small bumps and nodes depending on the variety. Slicing cucumbers are most commonly seen in the local market's produce section and can range in color from dark green, to yellow or white. The inner flesh is light green with pale, edible seeds and has a crisp, aqueous texture and mild floral and grassy flavor. USES Cucumbers are commonly consumed raw. Slice cucumbers and add to salads or a crudite plate. Marinate Cucumbers in oil, vinegar, and spices and serve with sugar snap peas and mint leaves. Shred Cucumber into a cheesecloth and squeeze to remove as much moisture as possible and then mix with yogurt and dill for a tatziki sauce. It can also be sliced lengthwise, diced, and added to quinoa or bulgur wheat salad. Cucumbers pair well with mint, dill, tuna fish, chicken salad, tomatoes, green peppers, and onions. Cucumbers will keep for a few days when stored in the refrigerator. If only a portion of the Cucumber is used, wrap the remaining piece tightly in plastic and store in the refrigerator to prevent dehydration. SEASONS Cucumbers are available year-round.