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
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Young Green Pepper
Season: All year round | Flavor: Mildly pepper-like
Green Peppercorns are the unripe berries of a tropical vine, Piper Nigrum. The same berries are processed to make black pepper. They are popular in French, Thai, and Western European cuisines.
Benefits : Good for digestive tract as it helps reduce several types of stomach distress. High in Iron, vitamin K, and antioxidants.
Primary uses : In pickles and spicy stir-fried dishes
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.
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
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
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