Nederland
Taste and usage Dulce Mix is a mix of four different varieties of cress - a combination of sweet and fresh flavours. The flavours in the Dulce Mix lend themselves well to cocktails and desserts, but can also be combined with fish and salads. Tip: give every flavour a chance to shine by using the products individually.
Dushi® Buttons is the name for an edible flower. Very sweet, with mint and perfume. One button on a dessert is already a surprise.
Floregano® is the name for an edible flower. The aroma of Floregano is instantly reminiscent of the Mediterranean. The taste of fresh oregano.
A decorative and natural stem with a crunchy and fresh mouth feel. The fresh taste of the Gangnam Tops merges with a slightly bitter taste reminiscent of purslane.
Ghoa Cress® is the name for an edible plant. In Ghoa Cress one recognizes the fresh taste of citrus and the fragrance of mild coriander (cilantro).
Hippo Tops is a watercress selection, with purple markings at the end of the leaves.
Honny® Cress is as its name suggests, as sweet as honey. Its intense sweetness means that Honny Cress is an excellent addition to desserts. The leaves have a clean taste which lingers in the mouth.
Hummus Leaves is the firm leaf of the original chickpea plant, known as the base of the popular hummus.
Jasmine is mostly known as an ingredient for tea, but it can be used infusion in many different ways. Especially in wellseasoned dishes that develop a little sweetness, such as shellfish or crustaceans, duck liver or lobster bouillon.
Kikuna® Leaves is the name for an edible leaf. Kikuna Leaves are decorative leaves with a distinct flavour of carrot or celery.
Kyona Mustard Cress has a mild mustard flavour with notes of cauliflower. The colour of the cress gives it a playful character.
Limon Cress has a delicious scent and taste of lime. You may also be able to notice subtle hints of aniseed.
The Lupine Cress is a cress that combines perfectly with other ingredients. With its good bite, it makes a good addition to both hot and cold dishes.
Majii® Leaves is the name for an edible leaf.
Melissa Cress is a beautiful aromatic blend of mint flavour and has, when crushed, a subtle lemon fragrance reminiscent of lemon zest.
Moai Caviar is known as ‘Umibudo’, the Japanese word for ‘Sea Grapes’ or ‘Green Caviar’. An edible seaweed with little bubbles on its stems, which remind of a small green cluster of grapes or fish roe. The bubbles break easily on the tongue, releasing a slightly salty taste of southern sea freshness. When used raw it is a visually attractive ingredient with a gel-like, aqueous mouth-feeling.
Motti Cress is a tasty and decorative variety of cress. It is the young seedling of an aromatic herb that has been used in cooking for centuries and that can be combined with many other ingredients in a wide range of dishes.
Mustard Cress has a very pungent taste. Most would call it 'pepper' or something similar. Mustard Cress is a wonderful ingredient in salads and works well in combination with carpaccio or raw fish.
Oyster Leaves have a slight salty taste that highly resembles oysters and are therefore often refered to as Vegetarian Oysters.
Paztizz Tops is a versatile ingredient with a pronounced aniseed flavour.
Pepquiño® is thename for a fruit. The slight sour cucumber flavour of Pepquiño makes it a perfect ingriedient for salads.
Persinette® Cress is the name for an edible plant. Add just before serving to prevent adding bitterness to the dish. Use fresh rather than cooking, deep-frying or drying. Due to the finer structure of the young plant, the cress differs from the traditional variety in its more subtle flavour and pleasant feel in the mouth.
Purper Cress has the flavour of cabbage, and its beautiful deep red colour makes it a great visual addition to a dish too.
Red Mustard Cress has a mild mustard flavour with notes of cauliflower. The colour of the cress gives it a playful character.
Rock Chives® is the name for an edible plant. Rock Chives is characterised by the little black dot at the top. This is the seed pod. The pod gives the product a bit of a playful character. Rock Chives has a delightful garlic taste which works well in herb butter, oil, or tzatziki.
RucolaCress® is the name for an edible plant. This cress has an extremely strong taste. It is amazing how much flavour there is in such a small leaf. The taste reminds of nuts.
Algae powder is particularly well-suited to the purpose of adding colour and flavour to a variety of dishes. Depending on the main ingredient, they add a subtle salty fish flavour or, in combination with white chocolate, a sweet note. The typical green colour and the texture in the mouth make Algae powder a unique asset in the kitchen.
Algae flakes are particularly well-suited to the purpose of adding colour and flavour to a variety of dishes. Depending on the main ingredient, they add a subtle salty fish flavour or, in combination with white chocolate, a sweet note. The typical green colour and the texture in the mouth make Algae flakes a unique asset in the kitchen.
Aikiba® Leaves are known as ‘lady fingers’, ‘jungle spinach’ or ‘ochro’ and have a light sweet-sour taste. When used raw it is a visually attractive ingredient with a gel-like, aqueous and mushy mouth-feeling. Use (part of) the leaves for the sliminess and the stem for the little sweet-sour taste.
Gardencress is a very popular type of cress that can be used in countless different ways.
Garden cress is a very popular type of cress that can be used in countless different ways.
Sechuan Cress® is the name for an edible plant. A green leaf, which creates a light sparkling (champagne) to anaesthetic sensation in the mouth.
Sakura Cress® is the name for an edible plant. Sakura Cress has the flavour of radish, and its beautiful deep red colour makes it a great visual addition to a dish too.
Sakura Mix is a mix for connoisseurs, combining a number of recognizable and pronounced flavours. The various cress varieties in the Sakura Mix give you plenty of options. Borage Cress goes well with fish. The flavour of Tahoon Cress® is perfect in combination with game or wild mushrooms. Rock Chives® have an intense garlic flavour but without the 'garlic effect'. Sakura Cress and Daikon Cress® are varieties with a peppery radish flavour. You can use them together or individually with meat or raw fish. Mustard Cress, with its sharp mustard flavour, is very versatile.
Salad Pea has the subtle flavour of fresh garden peas, with a sweet, nutty aftertaste and a crunchy bite.
Sea Fennel has a number of uses in the culinary field. Working with Sea fennel requires precise dosage due to its concentrated aromas. When it is blanched, the full asparagus flavour is most evident.
Sechuan Buttons® is the name for an edible flower. For some people, the taste of the Sechuan Button, resembles an ‘electric’ shock. It starts with a champagne-like sensation at the top of the tongue. Then it moves around in the mouth. A kind of ‘anaesthetic’ feeling in the cheeks, a numb sensation followed by a saliva flush.
Shiso Leaves Green is called 'Ōba' in Japan. And there is no fish dish imaginable that this product cannot be served with. Take a nice, fresh piece of tuna. Dip it in Japanese soy sauce and wrap a Shiso leaf around it. A true taste sensation. The leaf has a very mild taste but is definitely present.
This best-selling product is ideal for restaurants wanting to give each meal a striking character. Shiso Mixed comprises Shiso Purple, Shiso Green, Daikon Cress®, and Mustard Cress. These cresses all combine perfectly with fish - each in its own way - or make a wonderful garnish for salads, for example.
Sweet Peeper goes perfectly with both hot and cold dishes such as soups and salads. It takes dishes to the next level thanks to its high creative value and good bite in combination with the long-lasting, simple, dry, and bittersweet taste. The yellow leaves and pink/red shoots add an extra dimension to the dish while giving a nod to its origin: the sweet potato.
The WhatZnew Mix is a special mix of the latest cresses. The composition of the mix therefore changes as new cress varieties are introduced.
Zorri Cress’ spicy taste makes a good combination of refreshing dishes.
The sea rosemary is the briny brother of the domestic rosemary. In addition, the aromatic taste can also be compared to rosemary. Sea rosemary does not grow in the water, but along the coast, which explains the salty flavour.
Tofu is known as a meat substitute. It has a high protein content and also the fat content is very low. The color of tofu is white and the taste can be described as neutral. This is exactly why it is so popular as a meat substitute: tofu absorbs flavor easily. Tofu is made from soy milk.
Flower Sprouts® are a cross between kale and Brussels sprouts. They own their nutty taste to kale and a little bitterness to Brussels sprouts, a delicious combination! These green-purple vegetables look fantastic and they are very versatile.
These 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!
The tomatillo is also called Mexican earth cherry. The round, large berry is surounded by a dried, straw-yellow, paper-like cup.
This beautiful and romantic apple is not only red on the outside, but also on the inside! The cultivation process is based on apples, which naturally have red flesh. Made by nature!
The Karmozijn cooking pear is a cross between conference, blood pear, and lobster pear. This pot-bellied stew pear is very special because of the beautiful red-pink blush flesh. The great thing about this stew pear is that it can also be eaten out of hand. The taste can best be described as slightly sweet and slightly sour.
As 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.
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
