VEGETABLES Archives - Page 2 of 5

CHAYOTE

THE CHAYOTE IS MOSTLY USED IN MIXED VEGETABLES OR RAW IN SALADS, BUT ALSO FRIED. BUT IN OTHER PARTS OF THE WORLD, USED FRIED, MASHED ETC. CHAYOTE AND THE CHAYOTE STEMS IS USED STIR FRIED AS SIDE-DISH IN OYSTER SAUCE. CHAYOTE IS SANITISED, PRE-COOLED AND SHIPPED IN PAPER CARTONS. PACKAGING CAN BE ARRANGED TO SPECIFICATION. […]

CHAYOTE SHOOTS

THE YOUNG CHAYOTE SHOOTS ARE MOSTLY USED IN MIXED VEGETABLES OR AS CHAYOTE STEMS IN OYSTER SAUCE. THE CHAYOTE SHOOTS ARE SANITIZED, PUT IN BAGS, PRE-COOLED AND SHIPPED IN AN CONTROLLED COOL ENVIRONMENT. AVAILABILITY: ALL YEAR. PACKING: IN BAGS, TO INDIVIDUAL TO SPECIFICATION. SCIENTIFIC NAME: SECHIUM EDULE.

CHINESE CHIVE BLOSSOMS

THAI CHINESE CHIVE BLOSSOMS ARE USED IN MANY WAYS IS ASIAN COOKING. THE CHINESE CHIVE BLOSSOMS ARE ALSO USED IN EAST-WEST COOKING, CHINESE DIM SUM OR AS A REPLACEMENT FOR BEAR LEEK OR RANSOMS. THE BLOSSOMS AND STEMS ARE SANITIZED, PUT IN BAGS AND PRE-COOLED, THEN SHIPPED IN AN CONTROLLED COOL ENVIRONMENT. THE BLOSSOMS ARE […]

CHINESE CHIVE LEAVES

CHINESE CHIVE LEAVES ARE USED IN MANY WAYS IS ASIAN COOKING. IS ALSO KNOWN AS GARLIC CHIVES, ASIAN CHIVES AND CHINESE LEEK. THE PLANT IS THE SAME, WHICH ALSO DOES PRODUCE THE CHINESE CHIVE FLOWERS. THE LEAVES ARE USED FOR EXAMPLE IN CHINESE DIM SUM, THAI FRIED NOODLES, OR ANY CREATIVE EAST-WEST COOKIN THE LEAVES […]

CHOYSUM OR FLOWERING CABBAGE

CHOYSUM BELONGS TO THE FAMILY OF BRASSICA CHINENSIS. BASICALLY A VEGETABLE OF THE POK CHOY VARIETY. ALSO KNOWN AS FLOWERING CABBAGE, AN CLASSIC SIDE DISH, OR IMPORTANT INGREDIENT IN ASIAN CUISINE. BOTH THE BEAUTIFUL GREEN COLOURED LEAVES AND THE STALKS ARE USED FOR COOKING. THE YELLOW BLOSSOMS ARE A NICE DECORATIVE ITEM, AS WELL AS […]

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 […]

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 […]

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 SANITIZED, 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 […]