Showing 1–12 of 61 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

Black Fungus Mushroom

Season: All year round | Flavor: Umami

Mushrooms are select edible fungi from fungi family that have a hearty meat-like texture that can enhance any dish.

Benefits : Good source of Dietary Fiber, Protein, Vitamin C, Folate, Iron, Zinc and Manganese, and a very good source of Vitamin D, Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium.

Variety available : Shitake, Enoki, Eryngii, Oyester, White Shimeji, Black Shimeji, White fungus, Black fungus.

Primary uses : In soups, salads, stir fried dishes and sandwiches.

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

Brown Shimeji

Season: All year round | Flavor: Umami

Mushrooms are select edible fungi from fungi family that have a hearty meat-like texture that can enhance any dish.

Benefits : Good source of Dietary Fiber, Protein, Vitamin C, Folate, Iron, Zinc and Manganese, and a very good source of Vitamin D, Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium.

Variety available : Shitake, Enoki, Eryngii, Oyester, White Shimeji, Black Shimeji, White fungus, Black fungus.

Primary uses : In soups, salads, stir fried dishes and sandwiches.

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

Custard Apple

Season: June – September | Flavor: Sweet

Custard Apples are soft & meaty and grow everywhere in Thailand.

Benefits : It is abundant with Potassium, Magnesium and contains vitamin A, Calcium, Copper, fiber and Phosphorous. It has high calorific value, able to provide sustained energy and delicious in nature.

Dragon Fruit

Season: All year round | Flavor: Slightly sweet

Dragon fruit belongs to cactus family which explains it’s colorful yet alien-like appearance.  It has an intense shape, color and a texture between that of a kiwi and an apple.

Benefits : They have a surprising number of phytonutrients. Rich in antioxidants, they contain vitamin C (equivalent to 10 percent of the daily value), polyunsaturated (good) fatty acids, and several B vitamins for carbohydrate metabolism, as well as Carotene and protein.

Durian

Season: April – August | Flavor: Sweet & creamy

The King of tropical fruits has a hugely stalked, pendulous skin. Inner pale Yellow flesh is found in a capsule that is split into 3 to 5 segments. Each segment contains l to 5 seeds, each of which is embedded in a sweet, rich and creamy pulp.

Benefits : Durian provides plenty of vitamins like A, B complex, and C and minerals such as magnesium, potassium, manganese, and copper, as well as the amino acid tryptophan. It is high in calories, and dietary fiber, and low in sodium.