Showing 49–60 of 61 results

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

Thai Celery

Season: All year round | Flavor: Strong celery-like flavor

Thai celery is much smaller than the variety found in the West. It is also greener, thinner-stemmed and leafier with an intense smell.

Benefits : Contains numerous antioxidants and anti-inflammatory elements, many of which are particularly beneficial to the digestive tract. In addition, celery contains a significant amount of Potassium and is claimed to give relief to those who suffer from Gout and Rheumatism.

Primary uses : In soups, sautes, salads and for garnishing purposes.

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

Turmeric Root

Season: All year round | Flavor: Distinctly earthy, slightly bitter, slightly hot peppery flavor

Belongs to Ginger family and has mustard like smell

Benefits : Good source Potassium, Iron, Sodium and vitamin C.

Primary uses : Tea and savory dishes

Watermelon

Season: All year round | Flavor: Sweet

Crisp on the palette but juicy in each bite. It also come in a Yellow variety, which is not as sweet but just as refreshing

Benefits : Watermelon is an unusual fruit source of the carotenoid Lycopene and a rich source of Phenolic antioxidants. It is a very good source of vitamin A, B1, B6 & C, Pantothenic acid, Copper, Biotin, Potassium and Magnesium.

White 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.

White 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.

Wing Beans

Season: Spring and Summer | Flavor: Sweet

Its plant produces pea-like beans with four winged edges. Almost every part of this plant is tasty and edible

Benefits : Low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Protein, Vitamin A, B6 , C and Zinc, Thiamin, Riboflavin, Niacin, Calcium, Iron, Copper and Manganese.

Primary uses : Salads & savoury dishes

Yam Beans (Jicama)

Season: All year round | Flavor: Sweet

Looks like Potato and is crispy & juicy

Benefits : It's health benefits are mainly derived from the unique mixture of vitamins, minerals, phytonutrients, and other organic compounds, including dietary fiber, vitamin B6, C, E, Folate, Pantothenic acid, Potassium, Magnesium, Manganese, Copper, Iron, and a small amount of protein.

Primary uses : Eaten fresh or in salads

Yard Long Bean

Season: All year round | Flavor: Bland

Chewy and flavorful yard long beans, also known as Chinese snake beans, are closely related to black-eyed peas.

Benefits : High in fibre, Folates, vitamin A, B 12, C, Iron, Copper, Manganese, Calcium and Magnesium.

Primary uses : In sadas and as cooked vegetable

Yellow Mango

Season: April – June | Flavor: Sweet

A wide variety of Mangoes can be found all over Thailand however, sweet, ripe variety is most popular. Can be eaten alone or in a dessert.

Benefits : Antioxidant compounds in mango fruit have been found to protect against colon, breast, leukemia and prostate cancers. These compounds include quercetin, Isoquercitrin, Astragalin, Fisetin, Gallic acid and Methylgallat, as well as the abundant enzymes.

Young Coconut

Season: All year round | Flavor: Sweet and refreshing

They have an ivory shell with a unique shape. The Young coconut is harvested directly from the tree before it has time to age and drop like the more mature white and brown husked coconuts. Inside it is a refreshing juice and a soft jelly-like meat, which has a sweet flavor that is soft enough to be eaten with a spoon.

Benefits : The water in the young coconut is one of the highest sources of electrolytes. Furthermore, the soft meat, or flesh, inside the coconut helps to restore oxidative tissue damage and contains a source of healthy fats, proteins, and various vitamins and minerals.