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MORINGA LEAVES

MORINGA DRUMSTICKS AND LEAVES CONTAIN HUGE AMOUNTS OF IMPORTANT NUTRIENTS LIKE IRON, CALCIUM AND VITAMIN A. THEREFORE MORINGA AS DRUMSTICK OR LEAVES NOWADAYS BELONG TO THE GROUP OF SO CALLED “SUPERFOODS”. THEY ARE IN BLENDE IN SMOOTHIES AND OTHER CONCOCTIONS. THE LEAVES ARE SANITIZED,READY TO USE, PRE-COOLED AND PUT IN BAGS AND TRANSPORTED IN COOL […]

NAGAIMO

NAGAIMO OR CHINESE YAM IS A VERY TRADITIONAL JAPANESE ROOT VEGETABLE. THE YAM IS MOSTLY  GROWN IN THE PREFECTURE OF AOMORI IN JAPAN. VERY OFTEN USED IN WAYS LIKE WE USE A POTATO. FOR SOUPS, SALADS OR ANY OTHER SIMMERED DISHES. GIVES A LOT OF ROOM TO EXPERIMENT. SEASONAL AVAILABILITY: ALL YEAR LONG. SCIENTIFIC NAME: […]

OKRA

GREEN OKRA IS A COMMON VEGETABLE USED FOR SALADS, VEGETABLE SIDE DISHES. CAN FE FRIED IN BATTER, USED IN INDIAN CUISINE AND A FAVOURITE IN JAPANESE COOKING. AND THERE ARE SO MANY OTHER WAYS TO BE UTILISING FRESH OKRA. SOMETIMES THERE IS ALSO A RED VARIETY AVAILABLE. THE OKRA IS SANITISED, PUT IN BAGS OR […]

ONION FLOWERS

FRESH  YOUNG  ONION STEMS WITH FLOWERS ARE MOST OFTEN USED FOR DECO PURPOSES. THE STEMS ARE AN INTEGRAL PART, THINLY SLICED IN MANY SALADS, SOUPS OR IN OTHER FOOD. FOR FLAVOR OR DECO PURPOSES. THE SPRING ONIONS ARE HARVESTED EARLY MORNINGS, AND ARE  THEN PROPERLY SELECTED, SANITISED  AND PRE-COOLED, PLACED IN BAGS OR TRAYS, AND […]

OYSTER MUSHROOMS

OYSTER MUSHROOMS ARE UNIVERSALLY USED IN ALL KITCHENS, FOR SALADS, SOUPS AND AS FOR VEGETABLE SIDE DISHES. THEY COME IN VARIOUS SIZES. FROM MINI TO A COMMON USUAL BIG SIZE. THE MUSHROOMS ARE PACKED ON TRAYS OR IN BAGS, THEY ARE THEN PRE-COOLED AND SHIPPED IN AN CONTROLLED COOL ENVIRONMENT FOR BEST CONDITIONS UPON ARRIVAL. SEASONAL […]

PALM HEART

PALM-HEART COMES FROM THE INNER CORE OF THE YOUNG PALM TREE AND IS CONSUMED IN MANY WAYS. THE PALM-HEART IS USED FOR FRESH SALAD, IN SOUPS AND IN CURRIES. THE FRESH PALM-HEART IS SANITISED, PUT IN VACUUM AND PRE-COOLED AND IS DISPATCHED IN AN CONTROLLED TEMPERATURE ENVIRONMENT. SEASONAL AVAILABILITY: ALL YEAR LONG. SCIENTIFIC NAME: COCOS […]

PANDAN LEAVES

PANDAN LEAVES ARE MOSTLY USED TO MARINATE AND THEREFORE WRAP FOOD IN THEM, AND AFTERWARDS COOK THE WRAPPED MEAT OR FISH. THIS IS A VERY FAMOUS THAI DISH, SERVED WITH A SWEET DIP. THE PANDAN LEAVE WILL LEAVE THE FISH OR MEAT WITH A DISTINCT FLAVOR. THE JUICE OF THE PANDAN LEAVE CAN BE USED […]

PAPAYA LEAVES

THAI PAPAYA LEAVES ARE USED TO PREPARE  A VERY HEALTHY TEA. THE FRESH GREEN LEAVES ARE ALSO USED TO MAKE JUICE.  AND THIS JUICE IS THEN COMBINED WITH SMOOTHIES. THE LEAVES ARE SANITIZED, PUT IN BAGS, PRE-COOLED AND SHIPPED IN AN COOL ENVIRONMENT. AVAILABILITY: ALL YEAR LONG. SCIENTIFIC NAME: LEAVES OF THE CARICA PAPAYA TREE.

PEA SPROUTS

THAI PEA SPROUTS ARE AN ASIAN DELICACY, SERVED WITH GARLIC AND OYSTER SAUCE. ALSO CAN BE BASE FOR SOUPS OR USED FOR FRESH CONSUMPTION IN SALADS. THE LITTLE SOFT STEMS ARE YOUNG AND NOT OVER 14 CM. TALL. THE SPROUTS ARE SANITISED, PUT INTO BAGS AND SHIPPED IN AN COOL ENVIRONMENT. AVAILABILITY: THROUGHOUT THE YEAR. […]

PUMPKIN

THAI PUMPKIN IS USED IN MANY WAYS IN KITCHENS: AS SOUPS, PURÉE, STEAMED OR IN WOK VEGETABLE, AND IN THAILAND ALSO FOR DESSERT. ALSO USED AS A DECORATIVE SERVING DISH. THEREFORE STEAMED WITH A MIXTURE OF CANE SUGAR, EGGYOLK AND COCONUT MILK. GIVING IT A SUPERB COMBINATION OF PUMPKIN AND A SWEET CUSTARD. THE COLOR […]

RADISH, THREE COLORS

RADISH IS GROWN SEASONAL, WE HAVE UP TO 3 COLORS: GREEN, PURPLE AND RED. THE RADISH, IS NICE AND VERY TASTY, USED FOR SUPERB DECO EFFECTS. OR USED FOR SALADS AND SO MUCH MORE. WE SANITISE THE RADISH, AND DO PUT IT ON TRAYS OR IN BAGS, INCLUSIVE PRE-COOLING BEFORE DISPATCHING THEM. AVAILABILITY: MORE OR […]

RED CHILI

THAI RED CHILI IS USED VERY MUCH IN COOKING, THE SCOVILLE SCALE  PUTS THE CHILI IN THE MEDIUM HOT CHILI RANGE. CULINARY USE: CHILI PASTE, CURRY PASTE AND MAJOR SPICE IN SOUPS, FISH  AND MEAT DISHES. NOWADAYS ALSO COMBINED WITH DARK CHOCOLATE IN CHOCOLATE BARS. AND SO MUCH MORE WAYS TO SPICE UP FOOD. ALL […]

ROSELLE FLOWERS

FRESH ROSELLE FLOWERS,  OR HIBISCUS FLOWERS ARE USED IN MANY WAYS, AS DECO ITEM ON COCKTAILS. SOME ARE USED TO PRODUCE JELLY, OR USED BOILED IN SIRUP. THEN FOR EXAMPLE USED IN DESSERTS OR IN CHAMPAGNE. THE HIBISCUS BLOSSOMS ARE VERY CAREFULLY SANITISED, PUT IN TRAYS OR BAGS, PRE-COOLED AND THEN SHIPPED IN PAPER CARTONS. […]

SESBANIA FLOWER OR DOK KHAE

THE WHITE SESBANIA FLOWER IS ANOTHER THAI EDIBLE FLOWER, OFTEN EATEN WITH A COMMON THAI DIP. OR USED IN SOUPS AND CURRIES, OR SIMPLY USED AS AN VEGETABLE. THE YOUG FLOWER GROWS UP TO 8 CENTIMETRES LONG. THE FLOWERS ARE CAREFULLY SELECTED, PLACED IN TRAYS AND PRE-COOLED, BEFORE SHIPPING THEM AVAILABILITY: THROUGHOUT THE YEAR. SCIENTIFIC […]

SHALLOTS

SHALLOTS ARE USED WORLDWIDE, NO KITCHEN CAN WORK WITHOUT THEM. THEY ARE  USED RAW, FRIED, BOILED OR CARAMELISED. AND THERE IS ALWAYS ROOM FOR A CREATIVE CUISINE SOLUTION. THAIFRESHEXPRESS DOES SHIP THEM WHOLE AND PEELED. THEY ARE VERY GOOD SELECTED, PEELED AND SANITISED BEFORE THEY ARE PUT IN BAGS OR TRAYS. SHIPMENT IS UNDER TEMPERATURE […]

SHITAKE MUSHROOMS

SHITAKE MUSHROOMS ARE VERY COMMON IN ASIA. THEY ARE USED FRESH AND DRIED. USED IN SOUPS, SALADS AND AS SIDE DISH TO FISH AND MEAT. PACKAGING CAN BE ARRANGED TO SPECIFICATION, AND THE STEM CAN BE REMOVED AS WELL, SO THAT THE SHITAKE MUSHROOM IS THEN TOTALLY READY TO BE COOKED. USUALLY THE MUSHROOMS AR […]