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OFFICE AND PACKING FACILITY PHONE: + 66 2 3250530
FAX: + 66 2 3250527
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CORIANDER ROOTS
THAI COOKING ALWAYS REQUIRES THE FLAVOR OF THE CORIANDER ROOT. THEREFORE THE UNIQUE FLAVOR IS SOMETIMES MISSED, WHEN NO CORIANDER ROOTS ARE USED IN ORIGINAL THAI FOOD RECIPES. THE ROOTS ARE SANITISED, PUT IN BAGS AND PRE-COOLED BEFORE DISPATCHING THEM IN A CONTROLLED COOL ENVIRONMENT. AVAILABILITY: ALL YEAR LONG. SCIENTIFIC NAME: CORIANDRUM SATIVUM
CORNICHON CUCUMBERS
CORNICHON CUCUMBERS ARE USED IN MANY WAYS. THEY ARE A VERY SMALL CUCUMBER VARIETY, JUST ABOUT 8 CENTIMETRES LONG AND WITH A DIAMETER OF 1.5 CENTIMETRE. MOSTLY PICKLED IN VINEGAR AND A LIGHT SWEET AND SOUR BRINE. BUT MAY FIND MANY DIFFERENT WAYS OF OTHER CULINARY PREPARATIONS. THE CORNICHON CUCUMBERS ARE SANITISED, THEN PACKAGED IN […]
COWS-LIP CREEPER FLOWER
COWS-LIP CREEPER FLOWER IS ANOTHER THAI FAVOURITE EDIBLE FLOWER. THE FLOWER BUDS TO GROW TO 1 CENTIMETRE IN SIZE. THEIR COLOR IS LIGHT WHIT AND GREEN. SANOH FLOWER IS EATEN RAW, AS DECO ITEM, OR AS AN INGREDIENT IN SOUPS , CURRIES AND MANY OTHER DISHES. THEY ARE ALSO DIPPED IN BATTER AND DEEP FRIED. […]
CURCUMA
TURMERIC ROOT OR ELSE CALLED CURCUMA IS MEMBER OF THE GINGER FAMILY. IS USED VERY MUCH IN ORIENTAL CUISINE SINCE HUNDRED OF YEARS, IT ALWAYS HAS BEEN AN INGREDIENT IN CURRY POWDER. USED FOR FLAVORING OF DESSERT, COLORING RICE OR SAVORY DISHES, AND SEASONING OF MILK, SOUPS AND CURRIES. RECENT STUDIES SHOW THAT A […]
EDANAME OR SOY BEANS
JAPANESE EDANAME OR SIMPLY IN ENGLISH: SOY BEANS, ARE OFTEN USED IN ASIA. BUT CARED FOR EVERYWHERE ELSE ON THE PLANET AS WELL. THEY MAY BE USED FOR NEARLY EVERYTHING. THEREFORE THE SOY BEANS ARE COMMON FROM SOY MILK TO SNACKS, FROM APPETIZER TO SOUPS AND FROM SIDE DISH TO DESSERT. AND MOST IMPORTANT, THE […]
ENOKITAKE MUSHROOMS
ENOKITAKE MUSHROOMS ARE VERY COMMON IN JAPANESE COOKING. AND MORE AND MORE USED IN WESTERN KITCHEN AS WELL. THE MUSHROOMS TASTE GREAT IN OYSTER SAUCE , SOME BUTTER AND WIH SOME LIME JUICE. THE MUSHROOMS COME IN VACUUM BAGS AND HAVING A VERY GOOD SHELF-LIFE REACHING 21 DAYS. THE MUSHROOMS ARE PRE-COOLED AND TRAVEL IN […]
ERINGY MUSHROOMS
ERINGY MUSHROOMS ARE VERY COMMON IN WESTERN AND ORIENTAL COOKING. THE MUSHROOMS ARE ARE USUALLY USED FOR VEGETABLE SIDE DISHES OR COMBINED WITH PASTA DISHES, OR STIR FRIED WITH OTHER VEGETABLES. ERINGY MUSHROOMS COME IN VARIOUS SIZES, AND CAN BE DELIVERED TO SPECIFICATION. ERINGY MUSHROOMS ARE USUALLY PUT IN LONG LIFE BAGS OR TRAYS, PROPERLY […]
FRESH CURRY LEAVES
CURRY LEAVES ARE USED AS COOKING INGREDIENT TO LENT FLAVOUR TO DISHES. THE LEAVES ARE SANITISED, PUT IN BAGS, PRE-COOLED THE SHIPPED IN AN COOL ENVIRONMENT. AVAILABILTY: ALL YEAR LONG SCIENTIFIC NAME: MURRAYA KOENIGII
GARLIC
GARLIC IS USED IN ANY KITCHEN FOR ITS PUNGENT AND VERY STRONG FLAVOR AS A SEASONING OR CONDIMENT. WE DO SELL THE GARLIC CLOVES AS WHOLE OR PEELED. FURTHERMORE DO WE SELL THE SMALLER THAI VARIETY PEELED AS WELL. THE PEELED GARLIC IS SANITISED, VACUUMED AND PRE-COOLED BEFORE SHIPPING. PACKAGING: ALL DONE TO SPECIFICATION. SEASONAL […]
GARLIC PEELED
THAI GARLIC IS MOST COMMONLY USED, PICKLED, FRESH, DRIED OR FRIED. WE PROVIDE GARLIC PEELED, SANITIZED, PUT IN VACUUM BAGS OR TRAYS, AND THEN THE GARLIC IS PRE-COOLED. WE SHIP THE GARLIC IN AN TEMPERATURE CONTROLLED ENVIRONMENT. SEASONAL AVAILABILITY: ALL YEAR LONG. SCIENTIFIC NAME: ALLIUM SATIVUM.
GINSENG, ROOT, DRY
WE SELL THAI GINSENG ROOTS , DRIED IN BAGS. AVAILABLE IN ANY SIZE OF BAG. AVAILABILTY: ALL YEAR LONG. SCIENTIFIC NAME: P. GINSENG
GOBO
GOBO IS ANOTHER JAPANESE ROOT VEGETABLE ALSO CALLED BURDOCK, OR “KLETTEN WURZEL” AS IN GERMAN. USED AS REPLACEMENT FOR SALSIFY, AS A SIDE DISH OR CREAMY SOUP, WITH MANY OPTIONS TO CREATE A ANOTHER CULINARY HIGHLIGHT. USED IN MANY ASIAN DISHES ALSO USED IN SALADS AND IS CONSUMED COLD. THE GOBO IS USUALLY JUST CLEANED […]
GREEN ASPARAGUS
THAI ASPARAGUS IS THE MOST COMMON EXPORT PRODUCT. THERE ARE A FEW SIZES, IN LENGTH AND DIAMETER TO CHOOSE FROM. BASICALLY FROM JUMBO, TO A SIZE , TO B SIZE OR C SIZE. ASPARAGUS IS USED FOR SALADS , SOUPS OR ANY VEGETABLE SIDE DISH. THE ASPARAGUS IS SANITISED, AND PLACED IN TRAYS, OR BUNDLED [...]
GREEN PEPPER-CORNS
GREEN THAI PEPPERCORNS ARE NEARLY ALL YEAR AVAILABLE, ONLY IN RAIN SEASON THE HARVEST AMOUNTS DO DECREASE. GREEN PPEPER CORN ARE THE SOURCE OF DRY BLACK PEPPER CORNS. FRESH PEPERCORNS ARE A GREAT WAY TO SPICE UP YOUR DISHES, AND LOOK NICE AS DECO ITEM SHOULD PEPPER CORNS TURN BLACK WITH TIME, THEN THE BEST […]
HEMP SESBIANA FLOWER OR DOK SANOH
ONE OF THE MOST USED EDIBLE FLOWERS OF THAILAND IS THE HEMP SESBIANA FLOWER OR IN THAI CALLED: DOK SANOH. THE LITTLE YELLOW-ORANGE FLOWERS WHICH GROW IN CLUSTERS. ALSO CALLED: RIVER HEMP. SANOH FLOWER IS EATEN RAW, AS DECO ITEM, OR AS AN INGREDIENT IN SOUPS , CURRIES AND MANY OTHER […]
