Showing 13–24 of 61 results

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

Enoki

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.

Eryngii

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.

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

Green Mango

Season: April – June | Flavor: Tangy/sour

Green mangoes aren't ripe, sweet and very yellow but more raw, tangy, sour and have more bite to them. They are usually consumed as it is, with salt, condiments, pickles or in salads.

Benefits : Raw mango contains vitamin A and Vitamin E that enhances one's hormonal system. Eating unripe mangoes with salt prevents the excessive loss of water from the body, and helps to quench thirst. In addition, it also protects one from the negative effects of very high temperature.

Guava

Season: All year round | Flavor: Sweet

Mildly acidic, refreshing fruit best-eaten when crisp outside and medium-soft on the inside

Benefits : Guava contains nutrients that help curb all kinds of illnesses, including cancer and diabetes. Its vitamin A content is five times that of an orange, and it also has stellar amounts of protein, fiber, and folate, and possibly more vitamin C than any other fruit.

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

Jack Fruit

Season: All year round | Flavor: Slightly sweet

It has a yellow or orange flesh, it taste unique and is extremely filling

Benefits : Jackfruit is known as the jack of all fruits. It is a rich source of vitamin, minerals, phytonutrients, carbohydrate, electrolytes, fiber, fat and protein. This fruit also contains calorie but no cholesterol or saturated fats.

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