Pea Eggplant
Pea Eggplant, or "Makuea Puang" in Thai, are tiny, marble-sized berries that grow in clusters. These "little bursts of flavor" are a quintessential part of Thai cuisine, known for their ability to balance rich, spicy, and salty flavors while adding a unique texture to every bite.
Season: Available all year round; thrives in warm, tropical climates.
Flavor & Texture: A distinct combination of mild bitterness and a nutty sweetness. When bitten into, they release a satisfying "pop" and a burst of flavor that cuts through the richness of coconut milk.
Primary uses:
Thai Curries: An essential ingredient in Green Curry and Red Curry; they are usually cooked whole.
Chili Pastes: Often bruised and mixed into "Nam Prik Kapi" (Shrimp Paste Dip) for added texture and bitterness.
Stir-fries: Used in spicy stir-fries like "Pad Phet" to add a rustic, herbal touch.
Benefits:
Blood Sugar Regulation: Contains substances that help slow down the absorption of sugar in the bloodstream.
High in Antioxidants: Packed with phytonutrients that help protect the body against inflammation.
Digestive Aid: High in fiber, supporting healthy digestion and regular bowel movements.
Respiratory Support: Traditionally used to help clear phlegm and soothe coughs.
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