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
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Thai Parsley
Season: All year round | Flavor: Mildly bitter
Looks like very skinny Romain lettuce with very strong smell
Benefits : Source of vitamin A, C & K as well as a good source of Folate and Iron. Parsley's volatile oil components include Myristicin, Limonene, Eugenol and Alpha-thujene. Its flavonoids include Apiin, Apigenin, Crisoeriol and Luteolin.
Primary uses : Staple ingredient of Thai cuisine
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
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 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