Turmeric is the rhizome, or root stem, of a tropical blade-leafed plant. The rhizome has an abstract finger-like shape with a rough skin marked with knobs and rings. Turmeric rhizomes often grow up to 3-4 inches long and one-half to one inch in diameter. Its skin's color is a combination of pale earth and orange. The flesh is a vibrant carrot orange color and its flavor warm and peppery with very distinct bitter undertones. It is most often boiled and then dried for powdered form, in which it turns its trademark color. PRODUCT INFO Turmeric, scientifically known as Curcuma longa, is a tropical flowering perennial that falls within the same family as ginger and is one of two rhizomes with an appearance similar to the spicy root. It's cultivated and harvested for its roots, though its leaves are also used in some cultures. USES Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications. It adds freshness to curries and soups, and can be pickled or fried. Its vibrant color is a wonderful addition to any dish, but can also stain clothing and porous surfaces. SEASON Turmeric is available year-round
PRODUCT INFO The most popular and widely used culinary herb. It is a tender annual, aromatic plant with a spicy odor and flavor. It grows 12-18 inches tall and foliage color can range from green to purple. Foliage size can vary from large lettuce-like leaves to very small leaves, half inch in size. USES Sweet Basil picked for use in the kitchen is best held in a glass of water at room temperature. Putting basil in the refrigerator results in discolored and unattractive leaves. Basil is easily dried for storing and future use. It is used to flavor soups, stews, tomato dishes, meat, game, fish, egg dishes, herb butters and herb vinegars. SEASON Sweet Basil is available year-round.
PRODUCT INFO Sesban Flower (Dok Khae) are oblong-shaped, pendulous blooms. They are similar in shape to pea flowers, bearing an upright standard petal a curved, boat-shaped keel; and wing petals that spread out from the flower. Each flower is quite large, growing to 7 to 10 centimers long. They are showy blooms, and have white, pink or red petals, depending on the variety. However, the white flowers are preferred for eating. The flowers are rich in sugar, and taste sweet at first bite. They also have an intriguing mushroom-y umami flavour, along with a slight bitter aftertaste. SEASONS Sesban Flower (Dok Khae) are 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 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. USES 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. SEASONS Galangal is available year-round.
PRODUCT INFO Holy, or Sacred basil, is a stiff, leafy, perennial herb. The plant can reach up to 18 inches in height, and develops small pink, fragrant blossoms when mature. With thicker stems, ranging in color from green to a dark purple, Holy basil has a bushy appearance and can grow quite large. Holy basil's narrow, oval leaves range from a light green to deep purple color and are very aromatic. The taste does vary between types, however, it is often likened to cloves (anise) or licorice with a hint of mint and a bit of peppery spice. The pungent pink flowers are also edible. USES Holy basil in Thailand, it is a very popular culinary ingredient. Holy basil is an important ingredient in one of the more famous Thai street dishes, chicken with Holy basil or 'gai pad grapow'. In many Thai stir fry dishes, Holy basil is used as an aromatic with garlic, fish sauce and chilies to impart flavor into meat, fish, or chicken. Holy basil is best used fresh, as its leaves cannot maintain their aroma after a few days in the refrigerator. SEASONS Holy basil is available year-round.
PRODUCT INFO Coriander Root (Rak Phak Chi) is the root of the herb coriander, which is sometimes called cilantro. While many English-speaking countries discard the roots, they form an important part of many Asian cuisines. Coriander root is the fresh roots of the herb. Ground coriander is a mellow spice with a subtle, slightly earthy hint. Coriander root tastes more pungent and peppery and has a strong, pleasant aroma. In Thai food, coriander root is used as a critical component in many curry pastes and dips. Thais often crush coriander root in a pestle and mortar along with garlic and chilis to form the basis of chili dips. SEASON Coriander root is available year-round. USES The root is also a vitally important ingredient for creating the famous marinade that characterizes Thai grilled chicken. Thais are very against letting good food go to waste, and they quickly recognized that the roots taste great when they form the base of famous curry pastes, soups, dips, and marinades. SEASONS Coriander root is available year-round.
PRODUCT INFO Parsley, or garden parsley is widely cultivated as a herb, and a vegetable. used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. SEASON Parsley is available year-round.
PRODUCT INFO Chinese Chive Leaves present a straw-like stem. It is tubular, have onion taste and a subtle taste of garlic, hollow and dark green with pointy end. Each stem can grow up to 20 inches (half a meter). Moreover, such stems are of a lighter green than its onion counterpart. The flowers are really small and altogether creates a spherical bunch at the top. Each tiny flower has 6 petals, and it is pink/purple. USES You'll mainly use the leaves of your Chinese chives, but if you don't cut too much, the plants will produce edible flowers too. Since they're perennial, you'll get harvests for years to come. Eat the leaves fresh, or add them to your cooking for a light garlic flavour. The clump-forming plants are quite attractive, so this perennial will look good in your flower garden too! And unlike many other edibles. SEASON Chinese Chive are available year-round.
PRODUCT INFO Yam Bean is a legume. The appearance of the yam tree is a creeping vine. The plump head extends from the taproot. solid conan Square shape, flattened, 1 yam, with only one head. The part used to eat is the tapioca root. USES The head of the yam bean part used for eating Appearance is light brown, inside is white. When chewed, it feels crispy like a fresh pear fruit. It also has a flour-like flavor but is sweet. It is generally eaten fresh. or dipped in salt and pepper It can also be used to cook both savory and sweet dishes as well, such as kaeng som, wild curry, sweet and sour stir-fry, and egg stir-fry. It is a mixture of steamed buns. and Ruby Krob. SEASON Yam beans are available year-round.
PRODUCT INFO Red Chilli is a fruit which belongs to Capsicum genus. It has many varieties which are differentiated on its pungency measured on Scoville Scale. Chilli fruit when ripened and dried becomes red chilli, which is further grounded to form red chilli powder. These are categorized as hot pepper. Red chilli became famous all around the world because of its characteristics like pungency, taste and flavor matched black pepper, which was very expensive during old times and thus it became one of the most important and integral spices. SEASONS Red Chili is available year-round.
PRODUCT INFO Bird's Eye Chili (Prik Kee Noo) are small, thin, pointy peppers that are red when mature. They are green when unripe but can still be eaten, and are sometimes orange or purple depending on maturity. In the case of Thai cuisine, green peppers are typically used in green curries, while hotter, mature red peppers are used in red curries. When fresh, they often have a stem still attached and contain loose, edible seeds that are especially spicy. The peppers are affordable thanks to their low weight and can be used whole, sliced, or seeded and diced. SEASONS Bird's Eye Chili are available year-round.
PRODUCT INFO People use cilantro as a flavorsome addition to soups, salads, curries, and other dishes. In some parts of the world, cilantro refers to the leaves, and coriander refers to the seeds. Its nutritional content may provide a range of health benefits. It is a good source of antioxidants. Using cilantro to flavor food may encourage people to use less salt and reduce their sodium intake. All parts of the plant are edible, but people most commonly use the fresh leaves and dried seeds in cooking. SEASONS Coriander is available year-round.
PRODUCT INFO With their attractive brightly coloured, smooth, shiny skins, chillies range from mildly hot to scorchingly fiery. Popular as an everyday ingredient in a variety of cuisines, including Thai, Indian, Mexican and Chinese, chillies can add just a subtle flavour or a real kick to a wide selection of savoury dishes. As a general rule the smaller the chilli the hotter it is but the colour is no guide to heat. SEASONS Mixed Chili are available year-round.
Young Coconut
PRODUCT INFO Langsat fruits are small to medium in size, averaging 3-7 centimeters in diameter, and are round to slightly oval in shape, growing in large clusters of approximately ten fruits. The thick rind is hard, leathery, and tan to pale yellow, developing brown spots and blemishes as the fruit matures. The rind is also covered in fine hairs giving the fruit a fuzzy appearance. Underneath the surface, there is a white, spongy, and very bitter layer that is easily separated and peeled, and the flesh is thick, translucent-white, and is typically divided into 1-5 segments. These segments are juicy, tender, and soft with a texture similar to grapes, and the flesh may be seedless or contain a few bitter seeds. Langsat fruits are very sour when young, but as they mature, the fruits develop a sweet-tart flavor with light acidity, reminiscent of grapefruit and pomelo. Langsat is an excellent source of vitamins A, B, C, and E, fiber, and also contains some iron, phosphorus, potassium, and calcium. USES Langsat is best suited for raw applications as its sweet and tangy flavor is showcased when consumed fresh, out-of-hand. The rind is easily peeled and removed from the flesh, and the segments can be consumed whole, discarding the small bitter seed. Langsat can be served as a snack or as a fresh dessert. It is also commonly segmented and mixed into fruit salads, green salads, juiced or blended into fruit drinks, or coated in syrups for a sweeter flavor to add to ice cream, desserts, and pastries. In addition to fresh preparations, Langsat can be combined into sauces, jams, and jellies for a sweet-tart preserve. Duku pairs well with other tropical fruits such as snake fruit, lychee, and rambutan, mint, basil, and cilantro. The fruits will keep for 3-4 days at room temperature and up to one week when stored in the refrigerator. SEASON Langsat fruits are available year-round in Southeast Asia, with a peak season in the fall through early winter.
PRODUCT INFO Sapodilla (Lamood) has sweet taste. Some varieties of sapodilla have a slight taste of caramel. The flesh is juicy and rather tender, its consistence reminds of a kiwi (that part that has no seeds) or of a peach that is not too juicy. Sapodilla has no specific aroma. USES The only edible thing about sapodilla fruit is its flesh - seeds and skin are inedible. That's why sapodilla is often sold being peeled and cut. If you have bought whole fruit, the quickest and easiest way is to cut sapodilla in segments (like one does it with unpeeled orange or melon), take all seeds out and eat the flesh until you reach the skin. Also you can peel sapodila first (like one does it with potatoes) SEASON The Sapodilla is available between Sep - Dec.
PRODUCT INFO Sweet Tamarind (Makam Wan) is a tropical fruit that comes from the Tamarind tree. The fruit grows in seed pods. When fresh out of the pod, tamarind exists as a sticky pulp. This pulp is high in tartaric acid, which gives it a range of sweet and sour taste. The taste of the tamarind fruit ranges from sweet and tangy to a sour and tarty flavour. The wide range in taste is owed to how ripe the tamarind. Sweet Tamarind may be used as a condiment or to add tartness to dishes like curry or soup. There are many different ways to prepare tamarind, including making a paste or sauce by boiling it down with sugar and salt. Tamarind can be also be dried into tamarind candies. SEASON Sweet Tamarind is available between Nov - Feb.
PRODUCT INFO You can eat jujube fruit raw. Small, circle or oval shaped, raw fresh jujubes are extremely rare to find locally grown. Green when they're immature, they become yellow-green with red-brown spots as they ripen and the fully mature fruit is entirely red. But you can enjoy eating them anytime from yellow-green to full red, however, the redder they are the sweeter they'll be. Crisp and sweet, they have a texture reminiscent of an apple. SEASON Jujube is available between Jan - Mar.
PRODUCT INFO Star fruit is a sweet and sour fruit that has the shape of a five-point star. The skin is edible and the flesh has a mild, sour flavor that makes it popular in a number of dishes. The star fruit is yellow or green in color. It comes in two main types: a smaller, sour variety and a larger, sweeter one. USES The entire fruit is edible, usually raw, and may be cooked or made into relishes, preserves, garnish, and juices. SEASON Star Fruit is available between July - Nov each year.
