Thai Savory Suppliers and Manufacturers

PRODUCT INFO Pomelo it's the largest and among the sweetest of the citrus fruits, with a thick rind and few seeds. Pomelos vary in color, from dark green to pale yellow. The inner fruit ranges in color from white to orange to pink, and can be eaten fresh or used as a finishing element in both sweet and savory dishes. SEASON Pomelos is available between Aug - Nov.

PRODUCT INFO Thai Shallots are small in size and are oblong in shape with a rounded center tapering to pointed, slightly curved ends. The bulbs are encased in dry, papery, thin bright red skin that easily flakes when touched. Inside the skin, there are clusters of 2-3 cloves of individually wrapped segments similar to garlic, and the firm, dense, and juicy cloves are pale white, almost translucent, with red-purple rings. Thai Shallots are aromatic, pungent, sweet, and crisp when raw and when cooked, they develop a sweet, savory flavor with notes similar to garlic. SEASON Red Shallots are available year-round.

Guavas - The fruit is roughly spherical with a furrowed smooth surface. The most alluring element of a Guava is its fragrance, a bouquet of bright tropical aromatics. The flesh is unique to many fruits, its texture a combination of a firm banana with the succulence of an apple. Tiny edible seeds pattern the flesh's core. The flavor of Guava is a reflection of its aromatics, though more subtle with notes of pineapple, papaya, banana and lemon. PRODUCT INFO Guavas variety for export from Thailand is Kimju and Pan Si Thong. Wrap with foam net to protect its skin and might wrap again by plastic shrink film. It can also pack on tray for 500g or 1000g depends on the size of Guavas. USES Although Guava is a fruit, its culinary uses are nearly unlimited. Guava can be eaten whole for simple fresh eaten. They may be used for applications both sweet and savory, fresh, cooked, hot and cold. SEASONS Guava can be produced nearly all 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 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 Round and squat with a green yellow skin that is often speckled with brown spots. Extremely crispy and juicy these pears are prized not only for their texture but for their subtly sweet flavor as well. Asian pears are also non-climacteric, meaning they mostly won't continue to ripen after picking. USES The firm and crisp texture of Asian pears make them a popular addition to both fruit and green salads. Slice into sticks and serve with both sweet and savory dipping sauces. Try using with or as a substitute for apples in a pie or cake. Pair with aged gouda or your favorite cheese with bread or crackers for a quick and easy appetizer. Asian Pears are ripe at purchase, refrigerate to store. Season Asian Pears are available in the Fall.

SKU: 364215375135191 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. SEASONS Turmeric is available year-round

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 Purple eggplants are long and thin, averaging 15-20 centimeters in length and 5 centimeters in diameter. These fruits can be crooked or straight, and its thin outer skin ranges from violet to bright purple. The inner flesh is cotton white, semi-firm, and nearly seedless. Purple eggplants have a mild and sweet flavor without the bitterness associated with eggplant. USES Purple eggplants are best suited for cooked applications such as braising, stir-frying, sauteing and grilling. Their tender flesh cooks quicker than most Purple eggplant varieties, and its flavor and texture will be at its peak when baked. Stir-frying Purple eggplant is the most popular preparation method as the eggplant has a meaty and flavorful texture. Purple eggplant holds up well to spicy, sweet, and savory flavors. Complimentary ingredients include cumin, garlic, ginger, cilantro, fermented beans, chilies, soy sauce, vinegar, mushrooms, onions, sesame oil, chicken, pork, chickpeas, lentils, hardy greens, and summer vegetables such as tomatoes and squashes. Purple eggplant will keep up to one week when stored in a cool and dry place. SEASON Purple Eggplant is available year-round.

PRODUCT INFO Sadao leaves are small to medium in size and are elongated and oval to lanceolate in shape. The green leaves are thin and tear easily and have a smooth texture. The edges of the leaf can vary with some jagged spots mixed with flat sides. The leaves grow on small, but thick stems and each stem can grow 5-15 leaflets. Sadao leaves are tender and have a very bitter taste. The sadao plant also bears fragrant white flowers that are edible and offer a bitter, green flavor when cooked. Sadao leaves are an excellent source of antioxidants such as rutin and quercetin. USES Sadao leaves are best suited for cooked applications such as boiling, sauteing or stir-frying. The young leaves are often parboiled or pickled and eaten as an accompaniment to other dishes. Sadao leaves are also traditionally served with Nam Pla Wan, which is a Thai dipping sauce that uses tamarind juice, fish sauce, dried chilis, shallots, and palm sugar. This sweet sauce helps cut the bitterness of the Sadao leaves to create a sweet and sour, savory combination. Sadao leaves pair well with meats such as chicken, pork, beef, and white fish, tomatoes, aromatics such as garlic, ginger, and onions, fish sauce, and other sweet dipping sauces. Sadao leaves will keep up to a week when stored fresh in the refrigerator. SEASON Young neem plant are available year-round.

PRODUCT INFO Pandan leaves are medium to large in size and are elongated, narrow, and oblong in shape. There are two distinct Pandan plant shapes. If the plant is left undisturbed and the leaves are not harvested, it will develop into a small tree with large, long, and thin green leaves that can reach up to two meters in length. If the leaves are continuously harvested, the plant will stay low to the ground forming a shrub-like appearance with smaller, narrow green leaves growing up to one meter in length. The upright green leaves taper to a point at the tip, and when attached to their stems, Pandan leaves resemble the top of a pineapple plant. Pandan leaves have a unique and distinct grassy aroma when first crushed that mellows out to a subtle, herbal, and floral aroma. When cooked, Pandan leaves have a nutty, almond, rose-like, and slightly sweet flavor. Pandan leaves are rich in essential oils, glycosides, and alkaloids, and also contain traces of tannin and isoprene esters. They are traditionally used to reduce symptoms of pain and fevers and are used as a laxative. USES Pandan leaves are best suited for cooked applications such as boiling, steaming, sauteing and frying. They are used in both sweet and savory dishes and are boiled, pounded, bruised, or raked to bring out the flavor. Pandan leaves are often used to wrap meats or sticky rice and are cooked to add a sweet and nutty flavor. They are also wrapped and deep fried to create a crunchy exterior. In addition to savory preparations, Pandan leaves are also used to make desserts and drinks. They can be made into a paste with the juice extracted to make the well-known chiffon cake, and they can be cooked to make Kaya, or pandan-flavored coconut egg jam, which is a traditional Pandan dish still found today in Malaysia and Singapore. Pandan leaves can also be cooked with coconut to make nasi lemak rice or are tied into knots and used for flavoring. Pandan leaves pair well with turmeric, lemongrass, brown sugar, milk, meats such as fish, chicken, beef, and pork, and rice. They will keep for a couple of days when stored unwashed, wrapped in a damp paper towel and sealed in a plastic bag in the refrigerator. Pandan leaves can also be frozen for up to two months. SEASON Pandan leaves are available year-round.

PRODUCT INFO Eryngii mushrooms are medium to large in size and are easily identified by their thick cylindrical stem and their small, flattened cap. The ivory to white stems can grow up to twenty centimeters in length, five centimeters in diameter, and are firm, dense, and chewy. The small, smooth caps are grey to brown and have rounded, curved edges. Underneath the cap, the stem and cap are joined by off-white, thin, short, gills, though dense and spongy in texture, lack aroma and flavor, but when cooked, the mushrooms have a savory umami flavor, a soft, crunchy texture, and a mild flavor reminiscent of abalone. Eryngii mushrooms contain riboflavin, vitamins B6, C, and D, niacin, potassium, fiber, and folate. They also contain high amounts of a naturally occurring amino acid, ergothioneine, which is an antioxidant. This particular antioxidant is stored in organs like the liver and kidneys and helps reduce the risk of chronic disease. USES Eryngii mushrooms are best suited for cooked applications such as grilling, roasting, baking, sauteing and frying. They can be sliced or torn into thick pieces and simmered or braised to create a crispy texture, or they can be cut into rounds to develop a tender, meat-like consistency. King Trumpet mushrooms are commonly used in stir-fries, soups, stews, tempura, chopped into meatballs or meatloaf, mixed into pasta, or grilled and served on top of barbequed meats. King Trumpet mushrooms pair well with legumes, grains, fish, poultry, scallops, Asian greens, ginger, garlic, chives, chiles, thyme, rosemary, peppercorn, soy, vinegar, dry white wines, blue cheese, grapes, and focaccia. They will keep 1-2 weeks when stored in a paper bag in the refrigerator. Season Eryngii mushrooms are available year-round.

PRODUCT INFO Banana flowers have a starchy, fibrous consistency and a neutral, subtly bitter, and fruity flavor well suited for fresh and cooked preparations. The outer, dark-hued bracts should not be consumed, but they can be used as a decorative serving vessel. As each bract is removed, the small florets can be separated from their tough stamens and set aside for use with the flower's heart. Once the bracts have been peeled away to reveal a yellow-white hue, the heart can be sliced into pieces and incorporated into recipes. It is recommended to immerse slices of the Banana flower in salted lemon water or vinegar water for at least 20 to 30 minutes to extract some of the bitterness. Banana flowers can be added to fresh fruit and green salads, and younger flowers will have a sweeter flavor for raw preparations. They can also be minced into dips, dumplings, and pastes. USES Beyond fresh preparations, Banana flowers can be lightly steamed and served with dips, similar to an artichoke, boiled in coconut water and stir-fried, or incorporated into curries and soups. The flowers can also be fried into patties, soaked in flavoring, cooked like fish fillets, or sauteed into vegetable, rice, and noodle dishes. In Thailand, young Banana flowers are commonly served raw on the side with pad Thai. In Indonesian cuisine, Banana flowers are mixed with pork and hot sambal, cooked in a section of bamboo, and served as a festival or wake appetizer. In Brazil, Banana flowers are incorporated into pies, quiches, and cooked into various sweet and savory goods. There is also a famous pastry in the Brazilian state of Minas Gerais known as pastel de agnu that has its own festival. The festival annually occurs in the city of Itabirito and features food vendors, local growers, restaurants, and arts and crafts vendors, all centered around the famous pastry of the region. Pastel de agnu is comprised of Banana flowers stewed with meat and then fried into a dough-like puff. Banana flowers pair well with spices such as turmeric, curry powder, mustard seeds, cumin, and chile powder, aromatics including garlic, shallots, onions, lemongrass, and galangal, coconut milk, macadamia nuts, lime leaves, papaya, and carrots. Whole, raw Banana flowers should be immediately consumed for the best quality and flavor. The flowers can also be wrapped in plastic and stored in the refrigerator, or cut pieces can be placed in a sealed container in the fridge for 2 to 3 days. In addition to fresh Banana flowers, the buds can also be found canned or frozen for extended use. SEASONS Banana flowers are found year-round, varying in availability depending on climate, region, and hemisphere.

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 The Zucchini squash has a uniformly cylindrical shape with little to no taper from its stem to blossom end. It can be harvested when it is at its baby stage or when more mature at up to six to eight inches long. Many growers and chefs note that Zucchini will be at its peak flavor and texture when five to six inches in length. The exterior glossy skin of the Zucchini is vibrant to dark green in color and delicate enough to consume. Summer squash such as Zucchini are harvested when immature for best flavor, as a result their skin is delicate and prone to easily bruising and scratching. Its flesh is creamy white in color with a spongy yet firm texture and faint traces of edible seeds. It offers a sweet summer squash flavor with nuances of black peppercorn and nutty undertones. In addition to the fruit of the Zucchini plant the flower blossoms of Zucchini are also edible and offer a mild, squash like flavor. Zucchini squash are a low caloric food and are nearly 94% water. Additionally they offer some vitamin A, vitamin C, calcium and iron. USES Zucchini squash are mild in flavor, extremely versatile and can be prepared in sweet or savory recipes. Grate Zucchini and add squash to muffin or bread batter, or use to make vegetable pancakes and fritters. Thinly sliced Zucchini works well in salads or as part of a fresh (raw) appetizer such as vegetarian carpaccio. When sliced thinly lengthwise Zucchini squash can be an excellent substitute for conventional noodles in pasta preparations. Sliced Zucchini squash can be grilled, steamed, sauteed or battered and fried. Larger more mature squashes are perfectly sized for hollowing and baking when stuffed with meats, cheeses and grains. The Zucchini blossoms additionally can be stuffed with soft cheeses and herbs then battered and fried. The flavor and texture of Zucchini will complement a variety of ingredients such as tomatoes, garlic, corn, eggplant, fresh herbs such as parsley, basil and oregano, olive oil, pine nuts, eggs, citrus juice, sausage, roasted chicken and cheeses such as ricotta, mozzarella and parmesan. Zucchini squash will keep best when kept dry and refrigerated, for one to two weeks. Season Originally grown as a summer vegetable, Zucchini squash is suitable to forced cultivation in temperate climates and is available for harvest year-round.