Ginger or ginger root is the rhizome of the plant Zingiber officinale with a firm, striated texture. The flesh of the thai ginger rhizome is yellow. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young.
Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste.
Coriander or cilantro leaves or "Pak chee" in Thai. It is a leafy aromatic herb. In Thai cooking, the whole plant is valued, from the tender leaves to the firm roots. The sweetly scented leaves are tossed into soups at the last minute (cooking dissipates the refreshing flavor) and eaten raw in salads; sprigs serve as the ubiquitous garnish; and roots and bottom stems get smashed and added to soup stocks and stews, or minced and reduced with other herbs to make curry and chilli pastes.
Asparagus is long, slender vegetables that grow as shoots. The straight, firm stalks, which range from pencil thin to as thick as your thumb, are prized for their delicate flavor; the tender tips have a particularly delicate flavor and texture.The most common variety is green and sometimes tinged with purple at the bud.Trim the stalks before using. Cut or snap off the tough ends and discard.
Papaya has a soft and sweet flesh colored deep salmon-pink.
It is widely grown throughout Thailand and available throughout the year. The skin is red-orange or yellow when ripe and the flesh is red or yellow-orange, firm and sweet.
The most common variety of banana in Thailand is "Klui Nam Wah". It is a small banana compared to the variety commonly available in the worldwide market. Each hand has between 10-15 bananas. Each banana is about 3-4 inches in length and about an inch in diameter. The flesh is off white with tiny edible seeds inside.
Rose Apple has the shape and size of a small pear. Unripe rose apples have a bright green color. If ripe, the skin is rose-pink and waxy. The fruit is crispy, has a wooly texture and tastes like an apple. The liquid to flesh’s remarkably refreshing and juicy.
Availability : Year round
Peak : Jan - Jun, Sep - Oct
Green Curry is another favorite Thai dish, which is well known among both locals and foreigners. Key ingredients include many herbs such as lemongrass, galangal, tumeric, pepper and etc. These herbs make green curry a very homey Thai dish. Nowaday, it is popular to serve Thai green curry with Kanom-jeen (rice noodle) or rice
Thai Red Curry is a Thai Dish accented by an Indian flair. It is also known by Thai people and Thai food lovers all over the world as "Panaeng". The perfect combination of Thai Chilli paste, favorite choice of meats, coconut milk, and aromas of various Thai spices has made Thai Red Curry one of the most flavorful dish on the menu. Thai Red Curry is one of the most popular dishes recognized by Thai food lovers all over the world
Packing Size : 12 X 1000g in one carton
Carton Dimension : W 24.0 cm X L 37.0cm X H22.80cm
Shelf Life :18 months
Award: Thai Select : Guarantee the authentic Thai taste of Thai food & A.A. Awards
