Showing 1–12 of 31 results

Asparagus

Season: All year round | Flavor: Delicate, sweet after cooking.

Most delicate taste in the tips & served in number of ways around the world.

Benefits : Has Pantothenic acid, Calcium, Magnesium, Zinc and Selenium, dietary fiber, protein, vitamin A, C, E (Alpha Tocopherol), B6, K, Thiamin, Riboflavin, Niacin, Folate, Iron, Phosphorus, Potassium, Copper and Manganese.

Primary uses : In soups, salads and stir-fried with main dishes.

Baby Asparagus

Season: All year round | Flavor: Delicate, sweet after cooking.

Most delicate taste in the tips & served in number of ways around the world.

Benefits : Good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

Primary uses : In baby food, soups, salads, stir fried dishes and with steaks.

Babycorn

Season: Spring & Summer | Flavor: Delicate & Crispy

Baby corn (also known as young corn, mini corn, cornlettes, baby sweetcorn or candle corn in Thai language cookbooks[1]) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature.

Benefits : Low-calorie vegetable with 25 calories per 1/2-cup serving, excellent source of vitamin B, Folic acid, Thiamin, Riboflavin, and Niacin.

Primary uses : Salad, soup and as cooked vegetable

Banana Leaf

Season: All year round | Flavor: Sweet

Large aromatic leaves, highly used worldwide in various cuisines

Benefits : Contain large amounts of Polyphenols such as Epigallocatechin gallate, or EGCG, also found in green tea. Polyphenols are natural antioxidants found in many plant based foods.

Primary uses : sometimes cooked-in dishes else dishes are served on them.

Bean Sprouts

Season: All year round | Flavor: Sweet

Bean sprouts grow from Mung Beans, they add some crunch to dishes

Benefits : High in fibre, Folate and vitamin B.

Primary uses : Salads, sandwiches and stir-friend dishes

Broccoli

Season: All year round | Flavor: Slightly sweet, earthy taste

Vegetable with long juicy stem topped with tiny florets, part of Cabbage family.

Benefits : Good source of dietary fiber, Pantothenic acid, vitamin A (in the form of carotenoids), B1, B6, E, Manganese, Phosphorus, Choline, Potassium and Copper. Broccoli is also a good source of Magnesium, Omega-3 fatty acids, protein, Zinc, Calcium, Iron, Niacin and Selenium.

Primary uses : Soups, salads, stir-fried dishes

Chinese Kale

Season: All year round | Flavor: leafy, like a cross between broccoli rabe and bok choy

Also known as Kailan – has great texture and crunchy leaves & stems yet tender enough to enjoy it raw.

Benefits : Low in Sodium, and very low in Cholesterol. It is also a good source of Vitamin E (Alpha Tocopherol), Vitamin B6, Iron, Phosphorus, Zinc and Copper, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Calcium, Magnesium, Potassium and Manganese.

Primary uses : Smoothies, Salads and stir-fried dishes

Eggplant

Season: All year round | Flavor: Creamy texture and meaty, savory flavor

Delicate egg shaped glossy vegetable with white meaty flesh and a spiny stem.

Benefits : Very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C & K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.

Primary uses : Savory dishes, Italian dishes

Galangal

Season: All year round | Flavor: Strong, pungent & spicy

Member of ginger family with smooth & pale skin

Benefits : Source of Sodium, Iron, vitamins A & C, phyto-chemicals such as Beta-Sitosterol, Galangin, Emodin and Quercetin.

Primary uses : Soups & curry

Ginger

Season: All year round | Flavor: Spicy

Firm and striated texture

Benefits : Ginger Contains Gingerol, a substance with powerful medicinal properties, can treat many forms of nausea, especially morning sickness, may also reduce muscle pain and soreness.

Primary uses : In pickles, stir-fried dishes with other fruits & vegetables

Green Chilli

Season: All year round | Flavor: Very Spicy

Famous for their intense heat with heart of the flavor in the seeds.

Benefits : Good source of vitamins A, C, K and the phytonutrient Capsaicin. Green chillis are low in calories, virtually fat-free and rich in nutrients that can enhance your health.

Primary uses : In any dish to bring up the heat

Holy Basil

Season: All year round | Flavor: Pungent, Astringent with a Cooling effect

Its called Queen of Herbs and blends well with hot & spicy foods.

Benefits : Source of Vitamin A & C. Other nutrients that can be found in holy basil are dietary fibre, Potassium, Manganese, Magnesium, Calcium, Iron and Zinc. But the strength of the holy basil's nutritional profile lies in the phytochemical compounds

Primary uses : In stir-fried dishes