The 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 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 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.
This special mushroom really tastes like anise! It is a fairly large white mushroom with a firm structure.
Pepperoncino 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 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.
The 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 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.
The 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.
The 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.
This 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...
This 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.
The 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.
The 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.
This 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 ?
In 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.
With 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 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.
Smoked garlic was originally created to store garlic for a longer shelf life, but nowadays garlic is mainly smoked for its delicious, characteristic smoky smell and taste.
Peeled garlic cloves can save you a lot of time! Especially when you need large numbers, which is often the case in the catering industry .
Tropea onions are considered as the most delicious type of red onions in the world. It is a beautiful red onion with an oval shape. The onion tastes wonderfully sweet and has a strong aroma. They can be found in Italian city of Tropea, where many shops display braids of red onions. The Tropea jelly has become a popular souvenir, it tastes great on bruschetta!
The pearl onion is a tiny onion variety which doesn't grow a lot bigger than 1 to 1.5 centimeters. In the Netherlands you often come across pickled pearl onions. These fresh, small onions are suitable very suitable for pickling or can be processed in a stew.
This sweet onion has a beautiful light yellow skin. As the name implies, these onions are less strong and slightly sweeter than other types of onions.
The Borettane onion has a flat, oval shape. Compared to other onions, the Borettane onion tastes less sharp and more excuisite. It is an ancient, Italian type of onion, which originated in the town of Boretto, a small village on the Po river.
The Roscoff onion is a beautiful light pink coloured onion which can be eaten raw or cooked. The taste is sweeter than a regular onion and caramelises faster. The Roscoff onion has a rich history and every year there is a party organized in the city of Roscoff to celebrate the onion.
The banana shallot is a crossing between an onion and a shallot. It has a characteristic appearance with its elongated shape and rosé-golden skin. The shape makes it very suitable to cut into nice, equal onion rings.
The shallot is a famous onion variety known for its refined taste. The difference with the onion is that they taste sweeter and finer. A shallot is small and oval shaped and has a red skin. Warning... With shallots you have an even bigger chance of tears while chopping...
This thin tuber is the little brother of the Jerusalem artichoke and comes from the sunflower family. The tuber is therefore also referred as a solar root. Helianthus can be eaten raw, cooked or baked and tastes slightly sweet and nutty.
Sugar cane is a very special type of grass, which received his name due to the stems, which tastes as sugar. Dutch explorers were therefore surprised when they came in contact with this cane and called it honey without the need of bees. It looks like bamboo.
Daikon is an Asian oversized radish. Daikon has a mild taste and is less sharp than other radish varieties.
Did you know that carrots exist in all kinds of colours? Besides the well-known variety, there are also white, purple, black, red, and yellow carrots for a colourful plate!
The Chantenay carrot has a delicious full flavour and a good bite. They can be recognized by the triangular shape, soft skin and bright colours.
This delicious, fresh tuber variety has a taste that slightly resembles to apple or melon. It was already eaten by the Incas for its many healthy qualities.
This sharp and spicy root is popular in countries such as Germany and Great-Britain, but is now gaining popularity in other countries. It is often confused with horse radish because they got a comparable feeling of mustard-like heat. Unlike chillies, the heat from wasabi and horseradish does not linger for very long.
Salsify are a real delicacy! For years salsify was considered as a forgotten vegetable. But nowadays this “poor people asparagus” is making its way back on the menu.
This forgotten vegetable is black on the outside and beautifully bright white on the inside. Black radish is similar to white tip radish but milder and a bit mustard like. Black radish is one of the oldest cultivated crops.
The white tip radish is an oval-shaped, crunchy and spicy root. The taste is peppery and the structure is firm and juicy. The radish is called white tip because the root which changes color from red-pink to white.
The parsley root is a type of parsley with a thick, edible root and is a root vegetable. Parsley is known as a culinary herb, but it is only grown for the large, white root and not for the leaves. The taste is a bit similar to the parsnip. Parsley root is a typical “forgotten vegetable", which is quite strange, because it is a tasty vegetable.
Parsnip is a delicious, firm carrot. The taste of parsnip is a true delicacy. Intense, aromatic and sweet. Parsnip has a flavour which resembles a combination of fennel and carrot.
This sharp and spicy root is popular in countries such as Germany and Great-Britain and is gaining popularity in more countries. It is often confused with the wasabi root because they give off a similar feeling of mustard-like heat. Unlike chilies, the heat from wasabi and horseradish doesn't stay very long.
Chervil root is a vegetable which is often indicated as a 'forgotten vegetable'. In any case, we have not forgotten this delicious vegetable with a delicious, sweet chestnut flavour. Chervil roots are great for stews or purees.
Eddo is the root of a tropical plant from the taro family. It has a firm skin and looks like a hairy potato. The taste of the eddo is similar to a potato and is often described as nutty. Eddo can't be eaten row because its slightly poisonous. But the taste is absolutely worth cooking, baking, frying or steaming first.
At first glance, these uniquely shaped tubers may not seem very attractive. They look like maggots… But don't let the shape fool you, because they are incredibly tasty.
Cassava is a large edible root. Cassava is also known by the names of tapioca, manioc or yucca. The flavour can be compared to a potato. In addition, they have in common that both contain a lot of starch.
Jerusalem artichokes are known for their sweet and nutty flavour which reminds of artichokes and oysters! Jerusalem artichokes are a delicious substitute for potatoes.
For centuries, Turmeric has been known by many cuisines for its beneficial effects and delicious taste. In all those years turmeric has received a lot of nicknames. From kurkuma to yellow carrot or magic carrot from the east. An important characteristic is that turmeric has a slightly bitter, earthy taste and it leaves a beautiful yellow colour to dishes.
This bulbous tuber is about the same size of an apple. Turnip is a true spring vegetable.
When you see these elongated radishes, it's not surprising that the name of this vegetable is “icicles”. This radish variety resembles a small variety of the radish. White icicles taste slightly milder than radishes and the foliage is also edible.
Galanga is the little brother of the ginger root. This white-yellow to light pink rhizome is also known as Laos. Galanga is wonderfully fresh, citrus-like, spicy and less sharp than ginger and smells like pine trees.
Ginger is an indispensable part of the world kitchen today. The fresh, sharp and unique taste gives body to many dishes! Ginger is a tuber, extracted from the rhizome of the ginger plant.
T. +31 174-535353
exotics@bud.nl
Bud Holland
Transportweg 67
2676 LM Maasdijk
The Netherlands
T. +31 174-535353
exotics@bud.nl
Bud Holland
Transportweg 67
2676 LM Maasdijk
The Netherlands
