Longan is related to the well-known lychee and the slightly lesser-known rambutan. You can easily peel the fruits and eat them on the go. Longan is also often canned. In China, the seed coat is used fresh or dried in tea or water.
Green papaya is also known as cooking papaya. Cooking papayas are different than formosa papayas or golden papayas, which are usually eaten as fruit. This green papaya is the unripe fruit of the papaya tree and is used as a vegetable.
Banana cups are versatile cups made of dried banana leaves to present dishes or products in a fun way. The cups are made from the leaves of bananas. It is useful that you can also present moist products in it, such as mayonnaise or ketchup.
The banana flower is also called banana blossom. It is a purple button in the shape of a teardrop and is in fact a bunch of bananas in the beginning of the growing process. The dozens of florets in the flower eventually grow into bananas.
The green baby asparagus tips are the young tips of the large, green asparagus. They have a refined and delicate flavour. Besides that, they are wonderfully tender and crunchy.
The tamarind is a long, brown pod with a sweet and sour taste. The skin has to be peeled before you can eat the sticky, tasty pulp.
Baby corn are the delicious, unripe cobs of the corn plant. The baby corn is harvested 1-2 days after the corn leaf appeared. The inside of the cob is not hardened yet, so you can eat the mini corn in a whole.
This beautiful, scaly cactus fruit is one of the pitahaya brothers; also called “dragon fruit”. The inside of the pitahaya consist of white, slightly sweet and aromatic pulp. The seeds provide a tasty, crunchy texture.
This bell shaped fruit has a pink-red skin and white-green flesh. Rose apples contain a lot of water and taste nice and fresh. The name is a bit confusing, because actually a rose apple has no connection with a rose or an apple, except that they smell a bit like roses.
The skin of this exotic fruit is pale brown and thin, but quite firm. When the fruit is ripe, the pulp turns glassy yellow-brown and has a delicious, caramel-like taste.
With its remarkable hairy green-reddish skin, this fruit attracts your attention quickly. It is also called the hairy lychee. When you open it you will be surprised with a delicious white, juicy and aromatic fruit. The rambutan grows in bunches in trees that can grow up to 20 meters!
Inside the purple, thick shell of this tropical flavour sensation you will find a jelly-like pulp with black seeds. The taste of this pulp and seeds will give you the ultimate summer feeling.
An enchanting orange yellow fruit containing a bright purple seed. It is very popular in Thailand to eat this fruit a bit unripe when its still sour, while tourist prefer to eat it a bit more ripe. The taste is a bit like a sour mango.
Nam Dok Mai mango grows in Thailand and is a long oval mango variety. Compared to the "normal" mango, the Nam Dok Mai is much juicier and sweeter in taste and doesn't contains any fiber, which makes the flesh juicy and silky soft. It's a must-try that will not disappoint!
It was one of the biggest food hypes in 2019. Jackfruit is the perfect substitute for meat and therefor gained popularity in the vegan and vegetarian kitchen. According to scientists the jackfruit can be a solution against worldwide famine. The reason for this is that jackfruit could be a great alternative for important food sources such as corn, wheat and grain.
Durian might be one of the most unique fruits in our assortment. For sure it’s the most smelly one!
Banana leave is a very useful and decorative product. You are not supposed to eat it but the purpose is to cook with it.
A young coconut is a coconut of which the outside is still green and not yet hairy and dark brown. These green, young coconuts are from Thailand and after picking, they are stripped of their green bark by cutting them down in the shape of a house. That saves you a lot of work! The juice of the young coconut is wonderfully refreshing and the soft flesh also tastes fantastic.
Krachai 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.
Ong 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.
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.
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.
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 ….
Lemon grass is an indispensable vegetable in the Asian cuisine. Lemon grass is a white, yellow stem which has a fresh sour, lemony flavour.
Okra is a delicious, tropical vegetable. It has a nice, fresh, green colour and a spicy flavour which is perfect to add more flavour to dishes. A funny fact is that the English gave the nickname: Lady Fingers to okra because of the long shape of this vegetable.
