Mini capsicum
Wanja Engbersen2023-02-28T11:50:56+01:00These cute little peppers are the smaller versions of the larger blocky variety. They are a bit sweeter than the large variety. We have them in the green, red, orange and yellow colour!
Baby beet
Wanja Engbersen2023-02-28T10:39:56+01:00The mini beet is the smaller version of a normal beet. Available in beautiful colors such as yellow, red and chioggia. Mini beets have a slightly finer structure than the normal version and the taste is somewhat stronger.
Baby asparagus white
Wanja Engbersen2023-02-28T11:12:11+01:00Just like the green tip variety, the white asparagus tips is a baby asparagus. They have a delicious taste and a nice bite. In general, the stems are about 10 cm long. The advantage and at the same time the difference is that you hardly need to peel the asparagus.
Mini artichoke
Wanja Engbersen2023-11-27T09:52:21+01:00Artichokes have a delicious, slightly bitter, nutty and soft taste. Unlike the greener varieties, they are edible in whole, which makes it a great product. In addition, the taste can be experienced as more intense, this often happens with mini vegetables because the taste is often spread over a smaller surface.
Crown Prince pumpkin
Sanne Vermeulen2023-01-24T10:51:01+01:00The colour of this pumpkin may be a bit grey, but the inside is certainly not! The bright orange flesh has a delicious sweet taste and has a long shelf life. Roasting the pumpkin in the oven makes it extra sweet! It owes its royal name to the round wreath at the bottom.
Spaghetti pumpkin
Sanne Vermeulen2023-10-13T07:37:42+02:00The spaghetti squash has a very special quality. Uncooked it doesn't seem very special, but the magic starts when it's cooked. Then the pulp turns into thin strands that resemble spaghetti. And of course you can use it like spaghetti!. A nice alternative to regular spaghetti.
Muscat pumpkin
Sanne Vermeulen2023-01-24T11:01:48+01:00This beautiful pumpkin has a nutty, spicy flavour and is somewhat reminiscent of nutmeg, which explains the name. The muscat pumpkin is a large bulbous pumpkin with a firm, hard skin and orange flesh. The pumpkin is full of large flat seeds. The muscat is a pumpkin that you often see as a decoration on Halloween.
Kabocha pumpkin
Sanne Vermeulen2023-10-13T07:37:15+02:00As far as we're concerned, the tastiest pumpkin from our range! The pumpkin is deep orange inside, and has a dark green skin with light green stripes. The taste is often compared to sweet chestnut but without the structure of sweet chestnut. The pumpkin is sweet and creamy.
Hokkaido pumpkin
Sanne Vermeulen2023-10-13T07:37:02+02:00This Japanese rather small variety of pumpkin has an edible skin and edible flesh. The taste could be described as mild, smooth, full, nutty and sweet. It Is very popular due to its small size.
Butternut squash
Sanne Vermeulen2023-01-10T08:32:49+01:00This bottle-shaped pumpkin tastes wonderfully sweet and nutty. The pumpkin is beautiful orange and has soft flesh on the inside.
Wosun
Wanja Engbersen2023-02-06T15:14:52+01:00Wosun is also called “celtuce” or “stem lettuce” . The leaf of the stem lettuce is firm and slightly bitter. The taste of the stems is a bit like celery or lettuce. The structure is of a firm cucumber without the seeds and the colour is beautiful translucent green.
Tatsoi
Wanja Engbersen2023-02-06T15:05:53+01:00Tatsoi is one of the little brothers of pak choi, but with light green stems and round, dark green leaves.
Mini pak choi
Wanja Engbersen2023-03-29T11:41:34+02:00Mini pak choi is the little brother of common pak choi and has soft, crunchy white stems and dark green leaves. The taste is fresh and fairly neutral with a pleasant bite. Mini pak choi tastes fantastic in Asian stir-fries.
Pak choi
Sanne Vermeulen2023-01-24T10:44:30+01:00This Asian leafy vegetable has a nice fresh, but slightly spicy taste and a good bite. It is exactly this bite what makes this vegetable so popular and multifunctional. You can stir-fry , cook or stew the pak choi , but you can also grill it on the barbeque.
Krachai
Wanja Engbersen2023-09-07T12:09:12+02:00Krachai is related to ginger and galanga roots. The flavour of krachai is slightly sweet and spicy with a crunchy structure. It is also known by other names, such as Thai ginger, tropical ginger or fingerroot.
Kailan
Wanja Engbersen2023-02-06T15:19:56+01:00Kailan is also known as Chinese broccoli. The leaves are glossy blue-green and the stems are thick. The inflorescence and taste is similar to broccoli, but the taste is stronger and more bitter.
Ong choi
Wanja Engbersen2023-02-06T15:10:45+01:00Ong choi is also called water spinach. Ong choi is a leafy vegetable with thin, hollow stems and long, flat leaves. The taste is similar to regular spinach, but with a delicious, crunchy bite.
Kai choi
Wanja Engbersen2023-02-06T14:39:43+01:00Kai Choi is also called mustard cabbage. It is a type of mustard cabbage within the Asian mustard cabbage family. Kai choi looks a bit like iceberg lettuce. The leaves are tougher and the stems are thicker. The taste is slightly bitter and peppery.
Choi Sam
Wanja Engbersen2023-09-19T16:02:12+02:00This green leafy vegetable has a crunchy, fresh and juicy structure. This Chinese vegetable is related to pak choi, but slightly more spicy. The vegetable is easy to prepare.
Royal Kumbu seaweed
Stefan Warbout2023-02-15T15:38:11+01:00The seaweed Royal Kumbu is a very tasty seaweed. Because of the sweet taste, it is also called sugar seaweed. It is a so-called typical winter weed: it only grows at lower temperatures. Royal Kumbu is meaty and crunchy.
Nori Seaweed
Stefan Warbout2023-02-15T15:25:08+01:00This famous seaweed is best known in Japanese cuisine. Nori seaweed is processed into nori sheets and used for preparing sushi. The color is red to black.
Sea lettuce
Stefan Warbout2023-02-20T15:44:35+01:00Sea lettuce is a green algae that occurs all over the world. It is a well-known phenomenon especially during summer, because the growth is stimulated by the difference in light concentrations. It will appear on the beach in thick plagues. Sea lettuce is popular among vegetarians and vegans, but is also becoming increasingly popular to a wider public. Besides that sea lettuce appears to be very healthy, it also looks fantastic and has a delicious umami flavor.
Samphire
Stefan Warbout2023-02-15T16:49:59+01:00Samphire does not grow in the sea, but in the transition zone of salt water and land. The tubular, green stems have a fine, salty taste which makes it an ideal product to make dishes with fish, shellfish or crustaceans.
Dulse sea kale
Stefan Warbout2023-02-07T16:22:44+01:00Dulse sea kale belongs to the red seaweeds and has a unique, smoky, full flavour.Palmaria, the name of this type of seaweed means “the palm of the hand” in Latin, which refers to the hand shaped from of the seaweed.
Monk’s beard
Wanja Engbersen2024-01-09T09:32:34+01:00Monk’s beard is also called Barba di Frata , the Italian translation of monk’s beard. Monk’s beard has a delicious, salty taste and grows in salty marshes along the Mediterranean Sea.
Truffle
Wanja Engbersen2023-04-11T16:52:42+02:00The truffle might be the most delicious product which has been produced by nature. This delicacy is extremely rare and is known for its intense aroma and flavour. The truffle cannot be cultivated and only grows in the wild at underground tree roots where a symbiosis occurs: the perfect circumstances for growing truffles.
Pied de Mouton
Wanja Engbersen2024-01-25T11:15:31+01:00Pied de Mouton is also known as “sheep feet” and are wild mushrooms with a fleshy cap and a thick stem. The mushroom has a natural shape with soft spines at the bottom of the hat.
Pink oyster mushroom
Wanja Engbersen2023-04-11T15:41:33+02:00The pink oyster mushroom is a beautiful mushroom. The taste is like the regular oyster mushroom: sweet and nutty. In addition, the pulp is very juicy. The oyster has a small stalk with a flat cap which looks like an oyster; hence the name.
Morels
Wanja Engbersen2024-01-25T11:23:55+01:00Morels have a spongy, pointed cap, which is reminiscent of a honeycomb. Where the morel used to be common in the wild in Europe, it has now become a protected mushroom, which is why it's not always available. The taste is wonderfully spicy.
Judas Ear
Wanja Engbersen2023-04-13T08:55:41+02:00Judas Ear is a fungus that you often encounter in wet and damp weather. Its name derives from the Biblical figure “Judas Iscariot” and the fact is the fungus looks a bit like an ear!
Portobello mushroom
Wanja Engbersen2023-10-02T16:10:10+02:00The portobello is a delicious, large chestnut button mushroom. The portobello has a diameter up to 12 centimetres! Due to its size, the portobello is very suitable for stuffing. Stuff this giant mushroom with egg, beans or nuts. Gratin with some cheese. A great meat substitute!
Cèpes
Wanja Engbersen2024-01-25T11:50:08+01:00Cèpes are also called “porcini mushrooms” and have a delicious soft and nutty taste. The cap of the porcini mushrooms is red-brown to dark brown and feels sticky. The bottom is spongy and the flesh of the cèpes is white.
Chanterelles
Wanja Engbersen2023-04-13T08:58:55+02:00Chanterelles are also called Girolles and have a peppery taste with a delicious apricot aroma. The Chanterelles can appear in different colours, from white to orange.
Anise mushroom
Sanne Vermeulen2023-04-13T09:01:14+02:00This special mushroom really tastes like anise! It is a fairly large white mushroom with a firm structure.
Pepperoncino pepper
Sanne Vermeulen2023-01-24T10:47:18+01:00Pepperoncino is simply the Italian translation of the word chili pepper. The Italian peppers are quite hot and score 15.000 to 30.000 on the Scoville scale. The annual Pepperoncino festival is held every year in the Calbric town of Diamante! Ten thousand people come in the town and there is a food competition where the person wins, who have eaten the most pepperoncino.
Serenade chili peppers
Wanja Engbersen2024-02-20T15:37:04+01:00Serenade chili peppers are tasty, slightly sweet peppers with a strong skin. It doesn't score very high on the Scoville scale, so it's a true friend to everyone.
Rocoto
Wanja Engbersen2023-01-24T10:52:19+01:00The Rocoto may look friendly but it's a spicy chili. It may look like a cute, little red apple, but make no mistake! The Rocoto can be surprisingly spicy!
Serrano chilli
Wanja Engbersen2023-01-24T11:08:49+01:00Serrano peppers can be red, brown or yellow. But the most common variety is green. Serrano peppers are similar to Jalapeno peppers. The chillies are crunchy and have a sharp taste. They are significantly hotter than Jalapeño.
Pimientos de Padron
Wanja Engbersen2023-01-30T10:47:29+01:00The Pimientos de Padron peppers are very mild in taste. The mild flavour makes these green peppers a delicious snack. They are often served as a tapa. The peppers come from the town of Padron in Spain.
Jalapeño
Wanja Engbersen2023-01-24T13:53:40+01:00The Jalapeño pepper is a slightly spicy pepper, which is very popular in the Mexican cuisine. The Jalapeño is a firm and shiny chili pepper. The most common Jalapeños are green or red, but there are also yellow, orange, purple and black varieties.
Scotch Bonnet
Wanja Engbersen2023-01-24T13:15:30+01:00Scotch Bonnet peppers are related to the Habanero pepper and are quite spicy. The shape looks like a Scottish hat, hence the name Scotch Bonnet. Scotch Bonnet is available in yellow and red.
Habanada chilli
Wanja Engbersen2023-01-24T10:54:44+01:00The Habanada pepper is the habanero without his spiciness. With a delicious sweet Caribbean taste. And as the name implies: nada spiciness! But it does have the delicious aromas of the spicy habanero!
Carolina Reaper®
Wanja Engbersen2023-01-24T11:11:32+01:00This extremely spicy pepper has been awarded as one of the hottest pepper in the world! It is easy to recognize by its deep red colour and wrinkled skin. But beware, because it scores up to 2.000.000 on the Scoville scale, so no jokes...
Bird eye pepper
Wanja Engbersen2023-01-24T13:30:21+01:00This pepper may not be the largest of its kind, but it is certainly not the mildest. Other names for this pepper are Piri Piri, Rawit or Thai Chili. It is available in the colours red and green. In the Asian cuisine is it often used as a seasoning in countless dishes.
Aji Limo
Wanja Engbersen2023-08-29T10:07:50+02:00The Aji Limo pepper is quite a spicy pepper with a hint of citrus that is very popular in Peru where its known as the “Kellu Uchu”. The Aji Limo can be red, orange, green and yellow and gives a lot of colour, flavour and spice to a dish.
Aji Amarillo pepper
Wanja Engbersen2023-07-21T08:52:47+02:00The Aji Amarillo is an orange, fruity and aromatic chili pepper from Peru, which is similar in taste to paprika or a madame jaenette, but a lot less spicy. The Peruvian aji (chili peppers) along with onion and garlic are an integral part of the “holy-trinity” of the Peruvian cuisine.
Habanero pepper
Wanja Engbersen2023-02-20T16:07:12+01:00This spicy pepper is one of the hotter peppers. Habanero peppers can be red, yellow and orange coloured. They look a bit like a mini capsicums in shape, but it's better not to mix these two up ?
Fresh garlic
Wanja Engbersen2024-02-29T16:00:43+01:00In addition to the dried varieties that are sometimes over 2 years old before they end up on your cutting board, there's also a fresh variety. The taste is a bit milder than the dried variety, which is great when used raw.
Black garlic
Sanne Vermeulen2023-01-24T10:12:27+01:00With its unique and smooth taste, creamy texture and vibrant colours is black garlic inspiring and brings a new flavour to the table. This black seasoning brings subtle hints of soy, balsamic and raisins mixed with the spicy taste of garlic, a real delicacy !
l’Autrec garlic
Wanja Engbersen2024-04-11T12:34:50+02:00L’Autrec garlic is know as the best garlic in the world. This light pink coloured, aromatic and rather sweet garlic grows around the medieval village of l’Autrec on calcareous clay soils in south western France.
