Showing 13–24 of 31 results

Kaffir lime Leaf

Season: All year round | Flavor: Citrus

Thick, dark Green leaves. Shiny on top, porous & pale under the leaf.

Benefits : High concentration of Alkaloids, Citronellol, Limonene, Nerol, and other organic compounds.

Primary uses : Key ingredient in Thai and some south east Asian countries

Kangkung

Season: All year round | Flavor: Umami

Its English name is Water Spinach. It’s a semiaquatic plant with long & tender shoots and leaves.

Benefits : High source of Sodium, Potassium, Fibre and Vitamin A.

Primary uses : Commonly used in Southeast asian dishes

Lemongrass

Season: All year round | Flavor: Citrus

Plant with thin long leaves

Benefits : Vitamin A, B1, B2, B3, B5, B6 & C. Moreover, lemongrass is packed with many important minerals – Potassium, Calcium, Magnesium, Phosphorous, Copper and Zinc.

Primary uses : Soups & teas

Lotus Root

Season: All year round | Flavor: Refreshing and mild sweet flavor

Lotus root is the edible part of Lotus plant, crispy & crunch texture

Benefits : Has a unique mix of vitamin B6 & C, Potassium, Phosphorous, Copper, Iron, and Manganese, as well as Thiamin, Pantothenic acid, Zinc, vitamin B6 & C. Also a source of dieteary fibre and protein.

Primary uses : In stir-fried dishes

Pak Choy

Season: All year round | Flavor: Between Cabbage and Spinach

Its also known as Bok Choy, looks like a squat celery with chunky stalks, glossy deep-green leaves

Benefits : Contains vitamins C, A, and K, and excellent sources of Calcium, Magnesium, Potassium, Manganese, and Iron, Pak Choi deserves its reputation as a powerhouse among vegetables.

Primary uses : Can eat raw or cooked or in soups

Palm Heart

Season: All year round | Flavor: Mild

Similar appearance as White Asparagus with a tender & mild flavor in the heart of the fruit.

Benefits : Low in Cholesterol and a good source of Protein, Riboflavin and Potassium, and a very good source of Dietary Fiber, Vitamin C, Folate, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese.

Primary uses : Salad, pies and pasta

Pandan Leaf

Season: All year round | Flavor: Sweet

Long, narrow, bright green leaves with mild & pleasant aroma.

Benefits : Very potent for pain relief. Pandan leaves contain laxative properties that can act as a pain reliever from headache, ear pain, chest pain, and arthritis. If you feel cramps, you can use pandan leaves as a traditional cure to help reduce your cramps.

Primary uses : Used in sweet & savory dishes, from rice, juices to desserts.

Pea eggplant

Season: All year round | Flavor: Slight bitter taste

Small green peas clustered together with short stems resemble small grape bunch.

Benefits : Packed with Sodium

Primary uses : In pickles, soups, authentic Thai chilli paste.

Red Chilli

Season: All year round | Flavor: Very Spicy

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

Benefits : Contains up to seven times the vitamin C level of an Orange and has a range of health benefits, including fighting sinus congestion, aiding digestion and helping to relieve migraines and muscle, joint and nerve pain. It's also a good source of vitamins A and E, Beta-carotene, Folic acid and Potassium.

Primary uses : In any dish to bring up the heat

Sweet Basil

Season: All year round | Flavor: Aromatic & slightly spicy

Herb that grows easily and adds well to many dishes

Benefits : Basil is an excellent source of vitamin A(in the form of carotenoids such as beta-carotene), C, K and Manganese; a very good source of Copper, Calcium, Iron, Folate, Magnesium and Omega-3 fatty acids.

Primary uses : In stir-fried dishes and some Italian foods

Sweet Corn

Season: All year round | Flavor: Sweet

Sweet corn kernels are tender and juicy, they bring extra munch when added to dishes.

Benefits : Sweet corn is loaded with Lutein and Zeaxanthin, two phytochemicals that promote healthy vision.

Primary uses : Eaten boiled, stir-fried or cooked with other vegetables

Taro Root

Season: All year round | Flavor: Sweet (similar to sweet potato)

Plant with large green leaves with high starch quantity in its roots

Benefits : High in fibre, rich source of nutrients, which include Magnesium, Iron, fiber, Potassium, Manganese, Zinc, Copper and Phosphorus. It contains good amounts of antioxidants, as well as vitamins A, B6, C and E.

Primary uses : Used and prepared like potato