Thai Kitchen Safety Matches Suppliers and Manufacturers

The Pumpkin Spice Quencher H2.O FlowState Tumbler 40 OZ The Pumpkin Spice collection sets the mood in deep autumn colors. Burnt orange hues with warm bronze accents and a spice-tinted lid are the perfect flavors for the season. Just right for trips to the pumpkin patch, hayrides and long family walks among the falling leaves. The 40-ounce Pumpkin Spice Quencher H2.O FlowState Tumbler keeps your drink ice cold for hours, thanks to double-wall vacuum insulation. The versatile FlowState 3-position lid has three sip settings: one for the reusable straw, one without and the option to rotate the silicone cover shut. It fits right in your car cupholder when you are on the go. !!!!!!!!!!!!!!!!PLEASE SEND YOUR INQUIRY FOR OUR BEST PRICES!!!!!!!!!!!!!! WHOLESALES PRICES!!!!!!!!!!!!!!

PRODUCT INFO Kitchen Mint (Bai Saranae) it is a ground cover plant. Leaves are fortified, green, leaf margins wrinkled, prefer loamy soil, easy to grow, grow quickly. if well cared for The leaves will be beautiful and the leaves will be collected faster. It is used to cook spicy salads, larb, and tom yam dishes. And help flavor to make it more appetizing. In addition, it is also used to make medicine and extract essential oils that are used in many industries. USES Mint (English: Kitchen Mint) can be used both in sweet and savory dishes. Add mint to new potatoes or to a garlic and cream cheese dip. Mix mint with chocolate cakes or bake with raisins and currants in pastry. Mints are an excellent addition to sauces, syrups, vinegars, and teas. SEASONS Kitchen Mint is available between July - Oct each year.

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 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.

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. PRODUCT INFO They are an excellent source of vitamin C but excess use of red chillies may cause indigestion and heartburn. Capsaisin, the chemical that makes chillies hot is known to reduce the risk of skin and stomach cancer. They contain more vitamin C than an orange. It also acts as a remedy for cold and sinus symptoms. It does not contain any cholesterol. USES Red chili's are usually grounded into a powder and used as a spice. Red chili's are dried or pickled in order to store them for a long period of time. It is a popular ingredient in most Indian dishes and curries. Red chili's are also used extensively for making sauces which are used to add spice to other dishes. SEASONS Red Chili is available year-round.

PRODUCT INFO Asparagus grow to about 22 centimeters in length and 16 millimeters in diameter. Its deep pistachio-green stalks are tender at the tip and slightly woody and thick towards the end, and a slight purple blush often occurs around the stalk and throughout the conical tip. Asparagus' mildly grassy and sweet flavor matches that of its larger and smaller counterparts. Asparagus, botanically known as Asparagus officinalis, is a member of the Liliaceae family. Considered a perennial herb, asparagus has an underground rhizome from which its edible young stems, known as spears, emerge during the spring and summer months. Asparagus plants are either male or female, the females volunteer seeds while males do not. Having less energy spent on producing seeds creates a thicker, more flavorful stalk, driving higher demand for male asparagus. This demand for male asparagus has put new cultivars on the market bred to produce only male plants. These cultivars include Jersey Giant, Jersey Supreme and Jersey Knight and all are cost efficient. Season Asparagus is available year-round, with a peak season in spring.

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 Golden Mushroom are very small in size and grow in bouquets of tightly packed, long stems topped with petite, convex caps. The snow-white caps are tender, smooth, delicate, and are connected to matching white stems that are thin and can grow up to twelve centimeters in length. Golden Mushroom are crisp and firm with a crunchy bite and a mild, fruity flavor. Golden Mushroom contain dietary fiber, niacin, calcium, potassium, selenium, copper, phosphorus, and iron. They are also known to have anti-inflammatory properties and are excellent immune system boosters. USES Golden Mushroom are best suited for both raw and cooked applications such as simmering, blanching, and boiling. Before consuming, the ends should be trimmed, the mushrooms should be washed, and any slimy stems should be discarded. The delicate, crunchy texture of Golden Mushroom can be served fresh in salads, lightly sauteed and added into stir-fries and noodle dishes, mixed into omelets, risottos, curries, sushi, or even in spring rolls. They are most commonly used in hot pot soups, added in for texture, but they can also be blanched in a soy sauce-based mixture and served as a main dish. Golden Mushroom pair well with soba noodles, vermicelli, soy sauce, miso, garlic, onion, scallions, seaweed, kale, ginger, bacon, seafood such as crab, lobster, or shrimp, lemongrass, fresh herbs, long beans, carrots, celery, snap peas, bell pepper, and water chestnuts. They will keep up to one week when stored in a paper bag in the refrigerator. Season Golden Mushroom are available year-round.

PRODUCT INFO Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked. USES Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn't shrink much when it's cooked. It's great sauteed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week. SEASONS Kale is available year-round with a peak season in winter.