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Top Supplier Cities : Bangkok   -   Samutsakorn  
Jun-24-22
Cherry Tomato

Cherry Tomato

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Fresh Tomato   |   Tomato Sauce   |   Tomato   |   Cherry Tomatoes   |   Ties
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PRODUCT INFO
Cherry tomatoes taste similar to other fresh tomatoes, but because of their small size, the flavor can be a little more concentrated. Bright and sweet, they have a thin, snappy peel and a very juicy center. Some varieties are sweeter or milder than others. Cooked, they take on a deeper flavor, similar to the transformation from fresh tomatoes to tomato sauce.
The origin of cherry tomatoes, now a popular snack and part of everyday cuisine, can be traced back to Mexico, the birthplace of all tomatoes. The Aztecs were eating tomatoes of all shapes and sizes, but modern-day cherry tomatoes are based on a variety bred by British and Israeli scientists in the 1970s. They're available year-round and are grown and eaten all over the world both raw and cooked.

USES
Cherry tomatoes are a small variety of tomato that is named for its shape which resembles a cherry. Sometimes sold on the vine, the vegetable can range from a little smaller than a cherry to about twice the size, and can be red (the most common color), yellow, orange, green, or almost black. These tomatoes are prized by chefs for their juiciness and thin skin, which causes the fruits to pop in your mouth when eaten. Like all tomatoes, cherry tomatoes are best in the summer, but because of their small size, they can also be grown in a greenhouse while still maintaining much of their flavor and texture. The affordable veggie can be eaten as is after a quick rinse and doesn't require peeling, seeding, or even chopping.

Season
Cherry tomatoes are available year-round.
Jun-17-22
Cherry Tomato

Cherry Tomato

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Fresh Tomato   |   Tomato Sauce   |   Tomato   |   Cherry Tomatoes   |   Ties
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- Cherry tomatoes taste similar to other fresh tomatoes, but because of their small size, the flavor can be a little more concentrated. Bright and sweet, they have a thin, snappy peel and a very juicy center. Some varieties are sweeter or milder than others. Cooked, they take on a deeper flavor, similar to the transformation from fresh tomatoes to tomato sauce.
- The origin of cherry tomatoes, now a popular snack and part of everyday cuisine, can be traced back to Mexico, the birthplace of all tomatoes. The Aztecs were eating tomatoes of all shapes and sizes, but modern-day cherry tomatoes are based on a variety bred by British and Israeli scientists in the 1970s. They're available year-round and are grown and eaten all over the world both raw and cooked.
- Cherry tomatoes are a small variety of tomato that is named for its shape which resembles a cherry. Sometimes sold on the vine, the vegetable can range from a little smaller than a cherry to about twice the size, and can be red (the most common color), yellow, orange, green, or almost black. These tomatoes are prized by chefs for their juiciness and thin skin, which causes the fruits to pop in your mouth when eaten. Like all tomatoes, cherry tomatoes are best in the summer, but because of their small size, they can also be grown in a greenhouse while still maintaining much of their flavor and texture. The affordable veggie can be eaten as is after a quick rinse and doesn't require peeling, seeding, or even chopping.
- Cherry tomatoes are available year-round.
Jun-17-22
Chinese Chive Flowers (Dok-Kui-Chai)

Chinese Chive Flowers (Dok-Kui-Chai)

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Chives   |   Milk   |   Onion   |   Garlic   |   Ties
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PRODUCT INFO
Chinese chives flower (Dok-Kui-Chai) is a biennial plant. in the same circle as the onion There is a rhizome underground. The rhizome is small and clumping, looks round, the stem is wrapped. With the surrounding leaf sheaths are green, the leaves are single, arranged alternately, the leaves look like garlic leaves. long flat leaves with parallel edges The base of the leaves is covered with interlacing interlaces. At the base of the stem, it is green with a spicy taste. strong odor bouquet looks like an umbrella round and then bloom There are small flowers on the stem. The flower stalks are long, round and stump. The petals are white, fragrant, the stem is green. has a sweet, crispy taste bring to cook There are many different menus. Thailand has many varieties planted.

USES
Help nourish milk Helps to treat gonorrhea, helps to nourish sex, helps to nourish the kidneys, helps to treat hives helps maintain bones help prevent cancer Help reduce cholesterol levels in the blood. help prevent diabetes help treat diabetes Help cure tuberculosis, cure colds, help cure otitis media. Helps to cure nosebleeds, cure vomiting, cure diarrhea, cure flatulence, cure indigestion, help drive parasites, help heal hemorrhoids, cure gallstones, help cure urinary congestion, help disinfect, cure poisonous insect bites. help heal purulent wounds Helps heal black and green bruises, relieve pain, heal inflamed wounds, help build red blood cells Helps reduce intestinal inflammation Help prevent colon cancer.

SEASONS
Chinese chives flower is available year-round.
Jun-17-22
White Turmeric (Kamin Kao)

White Turmeric (Kamin Kao)

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Turmeric   |   Oils   |   Ginger   |   Carrot   |   Ties
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PRODUCT INFO
White Turmeric resembles ginger in its shape and size. Each rhizome, or underground stem, is multi-branched with nearly transparent, pale-brown skin that will darken with maturity. Each rhizome and off-shoot can measure anywhere from 5 to 12 centimeters long. The flesh is a pale ivory to light yellow and has an aroma that combines unripe, green mangos and ginger with the earthiness of a carrot. White Turmeric has a bitter flavor and has a mild pungency very similar to ginger. White Turmeric is a good source of starch and therefore energy.The oils contain curcumin, a powerful anti-inflammatory, and other compounds that provide antimicrobial, antifungal, antiulcer, antivenom and anticancer benefits.

USES
White Turmeric is used in its raw form as well as in powdered form. In India, fresh 'Mango ginger' is washed and peeled and then cut or sliced into strips and pickled or sliced into thin rounds and served atop green salads. In Indonesia, White Turmeric is cut into pieces and dehydrated, oven or air-dried and powdered for use as a dried spice. In larger quantities, the powder is used as a substitute for arrowroot or barley. In Thailand, young roots are used as a vegetable and in curry pastes. Fresh White Turmeric can be stored in the refrigerator for up to 2 weeks. The peeled root can be frozen for up to 6 months.

SEASON
White Turmeric is available in the spring and through the fall months.
Jun-17-22
Young Neem Plant (Yod Sadao)

Young Neem Plant (Yod Sadao)

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Herbs   |   Sauces   |   Onion   |   Tomato   |   Garlic   |   Ginger   |   Shallots
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PRODUCT INFO
Sadao leaves are small to medium in size and are elongated and oval to lanceolate in shape. The green leaves are thin and tear easily and have a smooth texture. The edges of the leaf can vary with some jagged spots mixed with flat sides. The leaves grow on small, but thick stems and each stem can grow 5-15 leaflets. Sadao leaves are tender and have a very bitter taste. The sadao plant also bears fragrant white flowers that are edible and offer a bitter, green flavor when cooked. Sadao leaves are an excellent source of antioxidants such as rutin and quercetin.

USES
Sadao leaves are best suited for cooked applications such as boiling, sauteing or stir-frying. The young leaves are often parboiled or pickled and eaten as an accompaniment to other dishes. Sadao leaves are also traditionally served with Nam Pla Wan, which is a Thai dipping sauce that uses tamarind juice, fish sauce, dried chilis, shallots, and palm sugar. This sweet sauce helps cut the bitterness of the Sadao leaves to create a sweet and sour, savory combination. Sadao leaves pair well with meats such as chicken, pork, beef, and white fish, tomatoes, aromatics such as garlic, ginger, and onions, fish sauce, and other sweet dipping sauces. Sadao leaves will keep up to a week when stored fresh in the refrigerator.

SEASON
Young neem plant are available year-round.
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Jun-17-22
Chaplu Leaves (Bai Chaplu)

Chaplu Leaves (Bai Chaplu)

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Herbs   |   Shrimps   |   Ginger   |   Broccoli   |   Lettuce   |   Shallots   |   Ties
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PRODUCT INFO
Cha plu leaves are another ingredient we are lucky to have available to us at Southeast Asian markets. It is a mild flavored leaf that is well-suited for making wraps, as it is generally enjoyed in Thailand and in Laos where it is known as cha plu leaf.Many mistake this for another leaf used by many in South and Southeast Asia to wrap the areca nut and called "betel leaf" are used as a wrapper in the dish 'Mieng Kham'. This is a traditional Thai dish, containing an assortment of fillings, like peanuts, shrimps, shallots with lime and raw ginger. Bai Cha Plu has been seen all over Asia, from South to the East. Similar to the Thai Betel edible leaf, but not as bitter. If you are making Mieng, substitute any mild flavour leaf for Fish Mint. Real Thai Recipes suggests to replace either the lettuce or Chinese Broccoli. Thai Bai Plu Cha is also shredded up as one of the vegetables in a Thai rice dish �¢??Kao Yum�¢??. Alternatively, for an Asian twist on a traditional English dish, use this leaf for meals like soups and salads.

USES
The leaves are used to wrap up as a snack, known as "Miang Kham" and are commonly used as vegetables in curry. (local food in the north) has properties as an expectorant, expels wind and helps moisten the throat.

SEASON
Chaplu leaves are available year-round.
Nov-23-20
Red Chili

Red Chili

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Red Chilli   |   Black Pepper   |   Caps   |   Sauces   |   Capsicum   |   Ties
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Chilli is a fruit which belongs to Capsicum genus. It has many varieties which are differentiated on its pungency measured on Scoville Scale. Chilli fruit when ripened and dried becomes red chilli, which is further grounded to form red chilli powder. These are categorized as hot pepper. Red chilli became famous all around the world because of its characteristics like pungency, taste and flavor matched black pepper, which was very expensive during old times and thus it became one of the most important and integral spices.

PRODUCT INFO
They are an excellent source of vitamin C but excess use of red chillies may cause indigestion and heartburn. Capsaisin, the chemical that makes chillies hot is known to reduce the risk of skin and stomach cancer. They contain more vitamin C than an orange. It also acts as a remedy for cold and sinus symptoms. It does not contain any cholesterol.

USES
Red chili's are usually grounded into a powder and used as a spice. Red chili's are dried or pickled in order to store them for a long period of time. It is a popular ingredient in most Indian dishes and curries.

Red chili's are also used extensively for making sauces which are used to add spice to other dishes.

SEASONS
Red Chili is available year-round.
Jun-24-22
Thai Celery (Tong-O)

Thai Celery (Tong-O)

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Herbs   |   Sauces   |   Onion   |   Tomato   |   Garlic   |   Carrot   |   Celery
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PRODUCT INFO
ative to the Mediterranean region and cultivated over three thousand years, celery is a biennial, herbaceous plant of the Umbelliferae, botanically named Apium graveolens. A member of the carrot family and related to anise, parsley and parsnips, celery was first recorded as a food plant in France in 1623.
Thai celery is hydroponically grown, with long, thin stalks and mature, full leaves. Similar in size to cilantro or parsley, baby celery has an intense celery flavor that is much stronger than that mature celery heads. The strong celery flavor is concentrated in the leaves, though the entire plant is edible.


USES
Thai celery is not typically used as a substitute for mature celery because the stalks are small and thin. Use celery leaves in pestos, sauces, soups, salads or as an herb. Pair with carrots, mushrooms, asian vegetables, citrus, tomatoes, garlic and onion. Baby celery stalks may be used as an aromatic or chopped and combined with the leaves in cooked preparations. Refrigerate baby celery, keeping dry and well wrapped until ready to use.

Season
Hydroponically grown baby celery is harvested year-round.
Jun-17-22
Celery (Pak Chi Farang)

Celery (Pak Chi Farang)

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Herbs   |   Sauces   |   Onion   |   Tomato   |   Garlic   |   Carrot   |   Celery
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PRODUCT INFO
Native to the Mediterranean region and cultivated over three thousand years, celery is a biennial, herbaceous plant of the Umbelliferae, botanically named Apium graveolens. A member of the carrot family and related to anise, parsley and parsnips, celery was first recorded as a food plant in France in 1623.
Baby celery is hydroponically grown, with long, thin stalks and mature, full leaves. Similar in size to cilantro or parsley, baby celery has an intense celery flavor that is much stronger than that mature celery heads. The strong celery flavor is concentrated in the leaves, though the entire plant is edible.


USES
Baby celery is not typically used as a substitute for mature celery because the stalks are small and thin. Use celery leaves in pestos, sauces, soups, salads or as an herb. Pair with carrots, mushrooms, asian vegetables, citrus, tomatoes, garlic and onion. Baby celery stalks may be used as an aromatic or chopped and combined with the leaves in cooked preparations. Refrigerate baby celery, keeping dry and well wrapped until ready to use.

Season
Hydroponically grown baby celery is harvested year-round.
Jun-17-22
Celery (Phakchi Frang)

Celery (Phakchi Frang)

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Fresh Vegetables   |   Sauces   |   Onion   |   Tomato   |   Garlic   |   Carrot   |   Celery
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- Native to the Mediterranean region and cultivated over three thousand years, celery is a biennial, herbaceous plant of the Umbelliferae, botanically named Apium graveolens. A member of the carrot family and related to anise, parsley and parsnips, celery was first recorded as a food plant in France in 1623.
- Baby celery is hydroponically grown, with long, thin stalks and mature, full leaves. Similar in size to cilantro or parsley, baby celery has an intense celery flavor that is much stronger than that mature celery heads. The strong celery flavor is concentrated in the leaves, though the entire plant is edible.
- Baby celery is not typically used as a substitute for mature celery because the stalks are small and thin. Use celery leaves in pestos, sauces, soups, salads or as an herb. Pair with carrots, mushrooms, asian vegetables, citrus, tomatoes, garlic and onion. Baby celery stalks may be used as an aromatic or chopped and combined with the leaves in cooked preparations. Refrigerate baby celery, keeping dry and well wrapped until ready to use.
- Hydroponically grown baby celery is harvested year-round.
GOLD Member
VERIFIED
Dec-22-04
Supplier From Buriram, Buriram, Thailand
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Rice,thai hom mali rice, jasmine rice, riceburry, red rice, parboiled rice, white rice , broken rice, noodles, bean, adzuki bean, soybean, peanut, mung bean.

Supplier Of Beans   |   Spices   |   Chilli Powder   |   Rice   |   Jasmine Rice   |   Broken Rice   |   White Rice   |   Parboiled Rice   |   Corn   |   Sorghum   |   Peanuts   |   Noodles & Pasta   |   Boiled Rice   |   Red Rice
May-08-17
Fresh Guava

Fresh Guava

$2
MOQ: 1500  Inches
Sample Available
  Portpro Duct Co. Ltd.
Supplier From Khon Kaen, Thailand
Supplier Of Fruits   |   Seeds   |   Onion   |   Ginger   |   Green Chilli   |   Lemon   |   Lychee   |   Fresh Mango
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Thai Name: Farang
Scientific Name: Psidium Guajava
Season Availability: All around the year
Thai guavas are known as Farang in Thai, which is the same word used to denote a foreigner or an item that was a western import into Thai culture. The fruit derived its name because it originated from tropical America.The flesh is white with pale yellow seeds. Thai guavas are only midly sweet and have very little fragrance. The crunchy flesh and hard seeds are both edible. Guavas are an excellent source of vitamin C and potassium.
Price 2-3 Usd / Kilogram
Packing details 18 kg box
Below is a list of our available products
Fresh Vegetables
Fresh Ginger
Fresh Green Chilli
Fresh Lemon
Fresh Onions
Fresh Fruits
Fresh Bananas
Fresh Mangoes
Fresh Pineapples
Fresh Watermelon
Fresh Apricot
Fresh Avocado
Fresh Banana
Fresh Coconut
Jack fruit
Fresh Guava
Fresh Kiwifruit
Fresh Lemon
Fresh Lime
Fresh Longan
Durian
Rambutan
Pull-up Tab Coconut
Lychee
Pineapple Large
Sour tamarind with seed
Sweet Tamarind Seethong
Tropica starch food grade
Frozen Durian with Seed A
Frozen Durian with Seed B
Frozen baby pineapple
Green Husked Coconut
Dried fruits
Frozen fruits
Krunch king brand
Sour tamarind from thailand
Jun-17-22
Kale

Kale

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Fresh Vegetables   |   Soy Sauce   |   Potato   |   Onion   |   Garlic   |   Ginger   |   Cabbage   |   Lemon
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PRODUCT INFO
Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked.

USES
Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn't shrink much when it's cooked. It's great sauteed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week.

SEASONS
Kale is available year-round with a peak season in winter.
Jun-17-22
Ear Mushroom (Hed Hoo Noo)

Ear Mushroom (Hed Hoo Noo)

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
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PRODUCT INFO
Ear mushrooms are small to medium in size, averaging 3-8 centimeters in diameter, and are curved and wavy with an ear-like or cup-like shape. The fruiting bodies are brown to dark brown with a slippery or gelatinous texture and can be made up of smooth, wavy edges or many folds and wrinkles with some veining. With age, the gill-less and stemless fungus darkens, and the spores range in color from yellow, cream, to white. When cooked, Wood Ear mushrooms are firm, crunchy, and toothsome with a mild, musty flavor. Ear mushrooms contain iron, protein, fiber, and vitamins B1 and B2


USES
Ear mushrooms are best suited for cooked applications such as boiling, stir-frying, and sauteing. Before cooking, the fungus should be rinsed, and any tough patches should be removed. Used for their chewy and toothsome texture, they can be added to soups, salads, or stir-fries and readily absorb accompanying flavors. Ear mushrooms are commonly added to Chinese hot and sour soup and to Szechwan and Hunan cuisine to soak up the spicier flavors. Outside of China, ear mushrooms are most commonly found in dried form and can easily be reconstituted. To rehydrate, the fungus should be soaked in water for at least half an hour. Ear mushrooms pair well with potatoes, fermented black beans, green onions, onions, ginger, soy sauce, red wine vinegar, sesame oil, cilantro, parsley, bay leaves, allspice, snow thistle, cucumber, bamboo shoots, green peas, tofu, pork, ham, shrimp, and crab. They should be used immediately and will only keep for a couple of days when wrapped in paper towels and stored in the refrigerator.

Season
Ear mushrooms are available from early summer through early winter, while the cultivated versions are available year-round.
Nov-23-20
Okra (Lady's Finger)

Okra (Lady's Finger)

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Fresh Vegetables   |   Seeds   |   Onion   |   Tomato   |   Garlic   |   Okra   |   Turnip   |   Basil   |   Lemon
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SKU: 364115376135191
Green okra has a torpedo-shaped pod ranging in length of five to six inches when harvested mature. The pods are pale lime to lime green color, their exterior has furrowed lengthwise grooves. The skin can often be fuzzy to prickly, which can cause an allergic reaction to sensitive skin. The flesh bears a tender spongy membrane with many small white seeds. Okra is known less for its lean flavor and more for its sticky sap that creates the flesh's gelatinous texture.

PRODUCT INFO
Green Okra is a member of the mallow family along with cotton, cocoa and hibiscus. The okra plant produces broad oak-shaped leaves with bold yellow and white hibiscus-like blossoms. The fruits sprout in vertical patterns from the plant's stems. The sign of a plant flowering indicates fruits will develop quickly within 3-5 days. Young fruits must be harvested daily as the fruits are known to grow so fast you can almost see them growing in front of your eyes. One plant can produce up to 100 okra. Okra left on the stem too long will become tough and essentially unfit for use. Okra is grown for fresh-eating but it also has many other purposes. Okra plants are grown commercially for pickling and canning alone or as a canned soup ingredient, while the seeds are also harvested for making oil and in some cultures are ground and used as a coffee substitute or supplement.

USES
With okra, harvesting young tender fruits and knowledge of how to cook it are two key ingredients. Okra is historically not eaten alone, rather paired in a multitude of recipes alongside ingredients with bold, complex flavors and varying textures. Okra is most often used as a soup or stew ingredient, though its textures and flavors are truly enhanced when fried and grilled. Okra pairs well with basil, bacon, beet greens, butter, cream, garlic, ham, lemon, kale, onions, parsley, olive oil, pickled vegetables, chile peppers and peppercorns, paprika, tomatoes and turnips.

SEASONS
Okra is available year-round
Jun-17-22
Purple Eggplant

Purple Eggplant

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MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Fresh Brinjal   |   Soy Sauce   |   Onion   |   Tomato   |   Garlic   |   Ginger   |   Eggplant   |   Ties
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PRODUCT INFO
Purple eggplants are long and thin, averaging 15-20 centimeters in length and 5 centimeters in diameter. These fruits can be crooked or straight, and its thin outer skin ranges from violet to bright purple. The inner flesh is cotton white, semi-firm, and nearly seedless. Purple eggplants have a mild and sweet flavor without the bitterness associated with eggplant.

USES
Purple eggplants are best suited for cooked applications such as braising, stir-frying, sauteing and grilling. Their tender flesh cooks quicker than most Purple eggplant varieties, and its flavor and texture will be at its peak when baked. Stir-frying Purple eggplant is the most popular preparation method as the eggplant has a meaty and flavorful texture. Purple eggplant holds up well to spicy, sweet, and savory flavors. Complimentary ingredients include cumin, garlic, ginger, cilantro, fermented beans, chilies, soy sauce, vinegar, mushrooms, onions, sesame oil, chicken, pork, chickpeas, lentils, hardy greens, and summer vegetables such as tomatoes and squashes. Purple eggplant will keep up to one week when stored in a cool and dry place.

SEASON
Purple Eggplant is available year-round.
GOLD Member
Apr-01-20
Supplier From Khlong Samwa, Bangkok, Thailand
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Rubber bands, pp, ldpe, hdpe, lldpe, granules, pet flakes, abs, resins, pvc, hips, gpps, eva, sugar, liquid sugar, molasses, dried fish, newspapers, oinp, newsprints, paper, a4 paper, rice, pet foods, yellow corn, cooking oil, sunflower, soybean, canola, soybean, sesame, palm oil, starch, flour, corn, wheat, pea, fruits, cashew nuts, pistachio, macadamia, peanuts, roasted, almonds, aluminum ingot, copper wire scraps, ubc cans, aluminum wire scraps, hibiscus, fish sauce, gloves, aluminum sheets, flexi tanks, clothing, rubber sheets, pepper, beans, frozen chicken, bbq charcoal, computers, laptops, notebooks, spices, aluminum scraps, aluminium coil, aluminium clad, aluminium plate, aluminium tube, aluminium extrusion, aluminium flat bar, copper sheets, copper tube, copper pancake, pom regrinds, coriander, turmeric, cumin, chia seeds, sesame, flaxseeds, oat, whey protein, soy protein, clothing, pinterest tops, garlic, onion, ginger, energy drinks, canned foods, activated charcoal, noodles.Sourcing & procurement, export services, logistics support, supplier verification, quality inspection

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May-08-17
Sweet Tamarind Seethong

Sweet Tamarind Seethong

$4
MOQ: 1000  Inches
Sample Available
  Portpro Duct Co. Ltd.
Supplier From Khon Kaen, Thailand
Supplier Of Tamarind Seed   |   Seeds   |   Onion   |   Ginger   |   Green Chilli   |   Lemon   |   Lychee   |   Fresh Mango   |   Bras
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Benefits of tamarind
1. Tamarind fruit to be eaten as a thick, sweet flesh.
2. The raw tamarind is sour like tamarind sour. But less sour Commonly used in foods, soup to sour like tamarind sour. And also the smell of the meat was good.
3. tamarind fruit can be eaten fresh. To give sour like tamarind sour.
4. ripe tamarind bring a Spanish wine, tamarind, tamarind sauce and stir.
5. pluck leaves or shoots are tied together. Metal is used for scrubbing Helps to eliminate metal metallic clear. Especially brass and copper
6. crumpled leaves and put the clean dishes well.
7. The leaves are boiled, dyed fabric. The color is green
8. Peel the sweet tamarind lamb out. Be broken apart into small cubes mixed with tobacco.
9. raw seed sweet tamarind tart flavor. Be roasted, cooked The seeds are eaten as meat aroma of sweet chew. But the seeds are quite hard After having to chew roasted new easy to chew the seeds should be eaten raw. If you eat a lot to make distension, flatulence, dyspepsia, because raw seeds tart flavor. It is very alkaline Anti makes digestive enzymes.
10. meat, white beans were ground into flour for cooking used to make glue. This will provide a very sticky adhesive.
11. Tamarind Seed Dressing Cooking the rice in The use of starch in plants or weaving cloth printed with flowers.

Price 3-4 Usd / Kilogram
Packing details 10 kg/ box
Below is a list of our available products
Fresh Vegetables
Fresh Ginger
Fresh Green Chilli
Fresh Lemon
Fresh Onions
Fresh Fruits
Fresh Bananas
Fresh Mangoes
Fresh Pineapples
Fresh Watermelon
Fresh Apricot
Fresh Avocado
Fresh Banana
Fresh Coconut
Jack fruit
Fresh Guava
Fresh Kiwifruit
Fresh Lemon
Fresh Lime
Fresh Longan
Durian
Rambutan
Pull-up Tab Coconut
Lychee
Pineapple Large
Sour tamarind with seed
Sweet Tamarind Seethong
Tropica starch food grade
Frozen Durian with Seed A
Frozen Durian with Seed B
Frozen baby pineapple
Green Husked Coconut
Dried fruits
Frozen fruits
Krunch king brand
Sour tamarind from thailand
May-13-17
Snow Pea

Snow Pea

$2 - $3
MOQ: Not Specified
  Portpro Duct Co. Ltd.
Supplier From Khon Kaen, Thailand
Supplier Of Vegetables   |   Seeds   |   Carrot   |   Broccoli   |   Eggplant   |   Okra   |   Basil   |   Lemon   |   Jackfruit   |   Prunes
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Thanh generic peas Sugar pea, Sweet peas, Garden pea, Pea
The scientific name Pisum sativum L. peas arranged in Fabaceae (FABACEAE or LEGUMINOSAE) and in faboideae FABOIDEAE (PAPILIONOIDEAE or PAPILIONACEAE)
Peas are other local names as peas, beans, peas, sweet peas, shell thickness (Thailand), a few nuts (west), etc. Peas or peas as the vegetable world is well known. It is cultivated for use as food for thousands of years. It is believed that beans, peas, originally a forest. Originated in Central Asia. Or perhaps India And scholars have recognized that the strain of the oldest in the Thailand Burma border itself. Because there is evidence dating back over a thousand years.
Name of peas from the Chinese called. "Wrap-tiered burner," which means the Dutch word "barbecue" in Chinese, it means that the beans. The peas are peas from Holland. The plant is classified as broccoli, Chinese fried vegetables are indispensable
Below is a list of our available products

Fresh Vegetables
Red Chilli , Green Chilli , Aspargus , Baby Corn , Lemongrass , Galanga , Long Bean
Hot Basil , Eggplant , Peaeggplant , Botte Gourd ( Nm Tao ) , Kale , Taro Root , Baby Carrot,
Snow Pea , Green Peper , Young Okra , Bambo , Dill
Fresh Fruit
Fresh Mango R2e1 , Fresh Avocado , Passion Fruit , Lady Finger Banana , Pineapple , Yellow
Mango , Young Coconut With Pull-tab , Holland Ppaya , Mangosteen , Longn , Rambutan
Dragon Fruit , Guava , Baby Pineapple ( Phu Lae ) , Jujube , Sapodill , Salak , Watermelon
Sweet Corn , Coconut Fruit , Jack Fruit , Sweet Tamrind , Durian Cavedish Banana
Fresh Coconut , Fresh Green Cococnut
Dried Fruits
Freeze Dried Longan , Stufed With Durian , Freeze Dried Mangosteen , Freeze Dried Mango ,
Dehydrated Papaya , Dehydrated Pineapple , Tidbite , Sour Tamarind , Dehy Drated Straw Berry
Dehydrated Coconut Slice , Dehydrated Kiwi , Dehydrted Mango Full Slice ,dehydrated Papaya
Slice , Dehydrated Papy Short Stick , Dehydrated Cherry , Dried Black Prunes , Crispy Monthong Durin Chips , Freeze Dried Durian Monthong , Freeze Dried Longan , Freeze Dried Jackfruit
Frozen Fruit
Frozen Peeled Jackfruit , Frozen Passion Fruit Puree With Seeds , Frozen Peeled Baba Pinepple
Frozen Mango Without Seed , Frozed Monthong Durian Paste , Premium Grade Frozen Monthong Durian Without Seed , Aplus Grad Frozed Monthong Durian Witnout Seed ,
Frozen Monthong Durian Seed
Jun-17-22
Snake Gourd

Snake Gourd

Ask for price
MOQ: Not Specified
  S.f.m. International Trading Co., Ltd.
Supplier From Amphoe Bang Phli, Samut Prakarn, Thailand
Supplier Of Fresh Vegetables   |   Seeds   |   Potato   |   Onion   |   Tomato   |   Garlic   |   Pumpkin   |   Cucumber   |   Zucchini   |   Ties
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PRODUCT INFO
Snake gourds range from small to very large in size and are elongated, slender, curved, or straight. There are two different categories of Snake gourds. One type is extremely long with hard skin and is grown for ornamental purposes, and the other type ranges in size and is grown for eating and medicinal purposes. Snake gourds that are used for consumption have waxy green skin and are often speckled or striped with a lighter shade of green. The fruit is typically consumed when young, with longer varieties averaging 40-45 centimeters in length and smaller varieties 15-20 centimeters in length. The gourd may grow straight or in twisted curls and spirals. When Snake gourds are young, the seeds are fairly non-existent, the pulp around the seed mass is firm, and the flavor is mild and similar to a cucumber. As it matures, the rind becomes hard, turns red, and the flavor becomes bitter and gelatinous with many seeds. Snake gourds contain iron, magnesium, potassium, manganese, vitamins A, B, and C, fiber, calcium, and phosphorus.

USES
Snake gourds are best suited for cooked applications such as stir-frying, baking, stuffing, and boiling. They can be prepared and used like zucchini, sauteed and served as a side dish or added to dishes with other sauteed vegetables. They can also be added to sabzi, chopped into curries, stuffed and grilled, made into a chutney, fried, blended into soups, sliced into stir-fries, or pickled for extended use. When the gourd is mature, the seed mass within is scraped out and used like tomato paste in various Indian dishes. Snake gourds pair well with turmeric, cumin, coriander, mustard, red chiles, curry leaves, coconut, onion, garlic, potatoes, tomatoes, pumpkin, lentils, tofu, poultry, pork, and beef. They will keep for 2-3 weeks when stored in an airtight container in the refrigerator.

SEASONS
Snake gourds are available in the late summer through fall.
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