The pomelo originated from a crossing of 'pompelmoes' and grapefruit. The fruit of the pomelo is a fairly large, round or pear-shaped citrus fruit with a smooth, thick, white-yellow skin. The taste is slightly bitter, but sweeter than that of the grapefruit. The flesh is sometimes white and sometimes red.
As the name suggests, elephant garlic is an oversized garlic variety. The taste is slightly less sharp than the original. Funny detail: elephant garlic is more related to leek than garlic.
Garlic is braided immediately after harvest, when the green foliage is still fresh. After this, the garlic strands are dried and will be ready for sale. Garlic strands consist of bulbs with up to 20 cloves. Garlic provides a lot of taste and is an important ingredient in the Asian and Mediterranean cuisine.
This golden coloured pear is as well called nashi pear and is well known for its delicious fresh sweet and juicy taste. The flesh of the nashi pear is white and crunchy.
Walnuts are the fruits of the walnut tree, The fruit is surrounded by a hard bivalve shell. The taste of walnuts can be described as soft and slightly sweet. Note that you need a nutcracker to break the hard shell of the nut.
Peanuts are delicious legumes that taste soft, sweet and slightly earthy. Botanically, the peanut is not a nut but a legume. The peanuts are roasted after harvesting, after which they can be peeled and eaten.
Pine nuts are the seeds of a pine. They come from four different types of pine trees, The seeds are in a kind of pine cone on the pine tree, so they are not visible from the outside. It is an essential product for the pesto & capriccios.
Pepita seeds are the green seeds of a pumpkin and are therefore also called pumpkin seeds. Pepita seeds have a beautiful dark green colour and the taste is nutty and crispy.
The 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.
Shimeji is also called beech fungus or bunch fungus. Shimeji is available in white and brown. The brown and white mushroom are similar in taste, but have a slightly different structure. This is because the white variety was grown in the dark.
Until recently, this Japanese mushroom only grew on fallen tree trunks in the forests of Japan, but nowadays they are cultivated. The shiitake is a delicious mushroom with a thin stem and a flat head. The taste is very rich, you can taste hints of chestnut and garlic. The texture is creamy and fleshy.
The King Oyster mushroom is also known as “Eryngii” and is the largest of all oyster mushrooms. The stem of this mushroom is, unlike many other mushrooms, fleshy and tasty. There is also a mini version of the King Oyster that is just as tasty, but slightly smaller.
Judas 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!
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!
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 .
Burdock is a loved ingredient in the Japanese and Korean cuisine. They are elongated roots that can grow up to one meter long! The taste of burdock is sweet, crunchy and spicy. In Japan, people do not peel the carrot, but cut it into slices.
The Naigaimo yam is a fairly light, crunchy root from the yam family. The yam is especially popular for the sticky, slimy liquid that comes out of the yam. In Japan they call this fairly tasteless liquid “tororo” and it is used to give dishes a slimy texture.
You may know lotus flowers as the beautiful flowers floating on the water. These flowers and leaves grow from the lotus root that lies at the bottom of the water. The taste is a bit like potato, but a bit sweeter. The lotus root is super decorative because a beautiful pattern of air chambers appears when cut.
This jicama yam looks a bit like a spinning top. The inside is white and it has a sand-coloured, thin skin.
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.
Bamboo shoots are an indispensable ingredient in many Asian countries. The bamboo shoots are always harvested in an early stage, otherwise it is not suitable for human consumption anymore. Pandas will be happy with full grown bamboo, but humans will not ….
Edamame is a delicious, proteinosis and exotic snack. Edamame means “bean” in the Japanese language. Edamame are young, unripe legumes from the soybean plant and that is why edamame is also known as soybeans. Edamame have to be cooked and often been served together with sushi.
