PRODUCT INFO
Pea eggplant are small and round, about the size of a pea and one centimeter in diameter. These tiny fruits are arranged in clusters of ten to fifteen bunched together in a fashion similar to grapes and as the fruits ripen their thin skin will turn from light green to yellow. The fruits grow on shrubs that can reach up to sixteen feet in height. The stems and leaves of the pea eggplant are covered in fine hairs, and small hooked thorns and the flowers of the plant are most often white. Each fruit can contain up to two hundred tiny, flat, brown, and edible seeds. pea eggplant range in flavor from bitter to tart when raw, and their texture is exceptionally crunchy. Once cooked they will take on a soft quality and the bitter flavor is minimized.
USES
Pea eggplant are used in both raw and cooked preparations. When fresh they are popularly used in nam prik kapee, a chili and shrimp paste blend commonly made in Thailand. They can also be pickled, dried, or served raw with dipping sauces. Pea eggplant can be grilled, braised, added to curries, soups, and stews, or tossed whole or chopped into stir-fries. To cut the bitterness, Pea eggplant can be boiled briefly before use. Pea eggplant pair well with mint, turmeric, cumin, cardamom, curry paste, rice, yams, and meats such as poultry and beef. Pea eggplant will keep up to three days when stored in a cool and dry place.
SEASONS
Pea eggplants are available year-round with peak season during the summer months.
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
Coconut shoots are one of the most useful things. They also contain less fat and energy. Therefore, it is popular to make a menu of coconut shoots for weight loss. Because it has a sweet, crispy, delicious taste, plus it helps to lose weight well, not allergic to spinach for weight loss.
USES
If eating in each meal will have a special to eat deliciously, we would like to suggest a menu that includes coconut shoots with a delicious taste when used as an ingredient in curry, and then adds more crunch to the crunch. excellent food The more you chew, the more crunchy it becomes, and the more it makes people eat it without getting bored. The menu that we will recommend is a variety of styles of coconut shoots that are put into each menu. Because the taste is different, but even if it's different, there is a perfect balance that is not normal at all. The young coconut shoots are stir-fried with spicy flavor, adding more flavor to the coconut shoots that are so delicious that you can't stop eating them. With the colorful curry paste and the spicy flavor of the curry paste, when the coconut shoots are mixed together, it's perfect.
PRODUCT INFO
Spinach is a leafy green producing succulent, dark green, spoon-shaped leaves. It offers a subtle, yet assertive vegetal flavor often with iron or metallic notes. Depending upon variety and maturity, Spinach can be sweet, earthy, nutty and even tangy.
USES
Spinach can be eaten fresh or cook and stands up well to heat, baking and sauteing. Use as in a salad mix or as a dark, leafy green. It is highly versatile and pairs well with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, cream and fresh cheeses. Flavor with Indian or Middle Eastern spices, creams, ginger, garlic, shallots, chiles and soy. Spinach will keep, dry and refrigerated, for one to two weeks.
SEASONS
Crayon Spinach is available year-round.
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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.
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.
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.
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.
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.
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.
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