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Yellow Mango, most popular variety for export is "Nam Dok Mai". When you see one popular desert from Thai menu "Mango sticky rice", that is "Nam Dok Mai". The fruit smells intense and delicious even before you cut into it; the skin exudes a little moisture and the dark-orange, fibre-free flesh of the fruit is so soft and tastes so sweet and delicate.

PRODUCT INFO
Yellow Mango (Nam Dok Mai) will be wrapped up by foam net, we use shreded paper to prevent the physical damage during transportation. Standard packing is between 3kg - 5kg per carton depending on destination market. Size A / 2-3pieces per kg, Size B 3-4 pieces per kg and so on.

USE
Yellow Mango (Nam Dok Mai) can be consumed cooked or raw. The famous menu is Mango sticky rice and many more

Season
Yellow Mango (Nam Dok Mai) can be produced nearly all year round.

PRODUCT INFO
Avocado fruits are becoming more popular in Thailand. Apart from being consumed as fresh fruits for their palatability, food value with high protein, vitamin E and digestible fat content, their oil is used also in the cosmetic industry.


USE
Their rather neutral flavour profile allows the avocados to be paired with almost any ingredient and menu, both sweet and savoury. One of the proudly presented was ripe avocado chunks served with the refreshing coconut ice cream, with optional extra Japanese red bean topping.

Season
July marks the opening of the avocado season in Thailand and the best time of the year.

PRODUCT INFO
The Zucchini squash has a uniformly cylindrical shape with little to no taper from its stem to blossom end. It can be harvested when it is at its baby stage or when more mature at up to six to eight inches long. Many growers and chefs note that Zucchini will be at its peak flavor and texture when five to six inches in length. The exterior glossy skin of the Zucchini is vibrant to dark green in color and delicate enough to consume. Summer squash such as Zucchini are harvested when immature for best flavor, as a result their skin is delicate and prone to easily bruising and scratching. Its flesh is creamy white in color with a spongy yet firm texture and faint traces of edible seeds. It offers a sweet summer squash flavor with nuances of black peppercorn and nutty undertones. In addition to the fruit of the Zucchini plant the flower blossoms of Zucchini are also edible and offer a mild, squash like flavor. Zucchini squash are a low caloric food and are nearly 94% water. Additionally they offer some vitamin A, vitamin C, calcium and iron.


USES
Zucchini squash are mild in flavor, extremely versatile and can be prepared in sweet or savory recipes. Grate Zucchini and add squash to muffin or bread batter, or use to make vegetable pancakes and fritters. Thinly sliced Zucchini works well in salads or as part of a fresh (raw) appetizer such as vegetarian carpaccio. When sliced thinly lengthwise Zucchini squash can be an excellent substitute for conventional noodles in pasta preparations. Sliced Zucchini squash can be grilled, steamed, sauteed or battered and fried. Larger more mature squashes are perfectly sized for hollowing and baking when stuffed with meats, cheeses and grains. The Zucchini blossoms additionally can be stuffed with soft cheeses and herbs then battered and fried. The flavor and texture of Zucchini will complement a variety of ingredients such as tomatoes, garlic, corn, eggplant, fresh herbs such as parsley, basil and oregano, olive oil, pine nuts, eggs, citrus juice, sausage, roasted chicken and cheeses such as ricotta, mozzarella and parmesan. Zucchini squash will keep best when kept dry and refrigerated, for one to two weeks.

Season
Originally grown as a summer vegetable, Zucchini squash is suitable to forced cultivation in temperate climates and is available for harvest year-round.

PRODUCT INFO
"Tom Kha Kai" is a spicy and sour hot soup with coconut milk in Thai cuisine.
"Tom Kha Kai" is sold containing fresh lemongrass, fresh galangal, fresh kaffir lime leaves, fresh red thai chiles, fresh thai eggplant, fresh pea eggplant.

USES
In Thailand, most tom kha kai recipes typically include coconut milk, galangal (sometimes substituted with ginger), kaffir lime leaves, lemongrass, Thai chili, coriander (or dill), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added.

PRODUCT INFO
Peteh beans (Sator) pods are medium to large in size, averaging 30-45 centimeters in length, and are long, wide, ribbon-like, and sometimes twisted in shape. The green pods grow in clusters on tall trees, and when immature, the pods are flat and almost translucent. As they mature, the seeds begin to form within the pod causing protrusions, and the pod becomes tough, hard, and vibrant green. Inside the pod, there is a cream-colored, slippery film that encases the seeds and each pod can hold 15-20 seeds. The seeds are pale green and are similar in size to almonds. Peteh beans have an unusual smell, often compared to natural gas, and are crisp, soft, and tender with a rich and pungent flavor. Peteh beans (Sator) contain fiber, iron, calcium, potassium, vitamin C, riboflavin, and thiamin.

USES
Peteh beans (Sator) are best suited for cooked applications such as roasting, stir-frying, deep-frying, and sauteing. When young, the pods do not contain fully developed seeds and can be used whole in stir-fries or consumed raw, pickled, or fried. When mature, Peteh beans must be peeled before cooking and can be boiled in coconut milk or stir-fried with shrimp, curry paste, garlic, and chilies. It can also be roasted in the pods and eaten similar to edamame. To remove the seeds, carefully use a sharp knife to cut the pod or scrape the outer layer off into a bowl. Peteh beans can be dried, causing the seeds to turn black, and stored for extended use, or the beans can be pickled in a sour brine, creating a slightly rubbery texture without the loss of flavor. Peteh beans pairs well with chilies, garlic, onions, turmeric, lemongrass, kaffir lime leaves, shrimp paste, oyster sauce, shrimp, beef, pork, or poultry, and rice. The beans will keep for a week when stored in a cool and dry place and will keep for a couple of months when fermented.

SEASON
Peteh Bean is available year-round.

PRODUCT INFO
Lotus root is an oblong, tubular rhizome or stem that grows underground in bodies of water, averaging 5-10 centimeters in diameter and 10-20 centimeters in length. Appearing like underwater sausage links, the rhizomes are connected to other rhizomes via smaller roots creating groupings of 3 to 5 and can grow to be over one meter in length as a whole. When young, Lotus root has a firm texture with light purple to white skin that transforms into a brown-beige hue with darker brown speckling when mature. Underneath the thin skin, the flesh ranges in color from ivory to white and is crisp, light, and starchy. There are also numerous, symmetrical, air pockets patterned into a pinwheel shape in the flesh that extend the entire length of the rhizome. Lotus root has a dense and crunchy texture with a nutty and sweet flavor, similar to that of a water chestnut or taro root. The younger roots are more tender and used for fresh culinary purposes, whereas mature roots are used in extended cooking applications to develop a tender, potato-like texture. Considered a good source of energy as it is high in carbohydrates. It also contains vitamin C, manganese, zinc, iron, copper, vitamin B, potassium, and magnesium.

USES
Lotus root is best suited for cooked applications such as steaming, frying, braising, stir-frying, and boiling. After peeling the root, it should be immersed in acidulated water using vinegar or citrus to prevent discoloration. Lotus root can be blanched just slightly to remove any bitterness, cooled, and added to salads or crudite. It can also be sliced and braised until tender in soups, stir-fried, battered and fried into tempura, or thinly sliced and baked into chips. In India, Lotus root is boiled, mashed, and added to vegetarian kofta, which is a dumpling dish paired with spicy sauces. A traditional Korean dessert also utilizes Lotus root with soy sauce, honey, and sesame seeds called yeongun bokkum. Lotus roots pair well with mushrooms, peppers, snap peas, snow peas, asparagus, corn, celery, cucumber, oyster sauce, peanuts, red beans, and sesame seeds. Lotus root will keep up to two weeks when stored whole, wrapped in damp paper towels, and placed in a plastic bag in the refrigerator. Sliced Lotus root can be stored in an acidulated water solution for a couple of days, or it can be frozen for long-term storage.

SEASON
Lotus root is available year-round, with a peak season in the fall.

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.

PRODUCT INFO
Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, the celtuce (asparagus lettuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. As of 2017, world production of lettuce and chicory was 27 million tonnes, 56% of which came from China. Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised for its succulent leaves and oil-rich seeds. Lettuce spread to the Greeks and Romans; the latter gave it the name lactuca, from which the English lettuce is derived. By 50 AD, many types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century, cultivars were described that can still be found in gardens.

USES
Generally grown as a hardy annual, lettuce is easily cultivated, although it requires relatively low temperatures to prevent it from flowering quickly. It can be plagued by numerous nutrient deficiencies, as well as insect and mammal pests, and fungal and bacterial diseases. L. sativa crosses easily within the species and with some other species within the genus Lactuca. Although this trait can be a problem to home gardeners who attempt to save seeds, biologists have used it to broaden the gene pool of cultivated lettuce varieties. Lettuce is a rich source of vitamin K and vitamin A, and a moderate source of folate and iron. Contaminated lettuce is often a source of bacterial, viral, and parasitic outbreaks in humans, including E. coli and Salmonella.

SEASON
Lettuce is available year-round.

PRODUCT INFO
Bitter melons are small to medium gourds, averaging 6 to 30 centimeters in length, and have a long and slender, oblong shape with slightly tapered ends. The gourd's surface will vary depending on the specific type, ranging from deeply creased, smooth, pale green, and ridged to rough, dark green, and heavily textured with warts and bumps. The gourd's skin may also exhibit a waxy layer, and some rarer types of Bitter melon showcase a white hue. Underneath the thin skin, the flesh is crisp, watery, and pale green, encasing a central cavity filled with spongy pith and large, cream-colored seeds. Bitter melons are harvested when they are young and green, containing a sharp, astringent, and vegetal flavor. The gourds are also selected when they display a green coloring with a faint yellow hue, an indication of further maturity, rumored to contain a slightly milder, bitter, and acidic flavor.


USES
Bitter melons have an astringent, bitter flavor well suited for cooked preparations, including stir-frying, baking, saut�©ing, steaming, boiling, braising, and stewing. The melon's sharp flavor complements rich, fatty, and spicy ingredients and is often utilized in different culinary styles found within Asian cuisine. Bitter melons can be consumed raw, but the gourds should be deseeded, salted, and left for approximately 30 to 45 minutes to draw excess moisture and bitterness. Once the bitter flavor is lessened, the melons can be sliced for salads, chopped into dips and spreads, or blended into juices. Bitter melons are also traditionally blanched before use or salted to tame the astringent notes before cooking. The melons can be stirred into soups and curries, stuffed and baked as a main dish, stir-fried with vegetables and meat, or cooked and coated in rich sauces. Bitter melons can also be sliced and roasted as a simple side dish, cut and fried as a rice accompaniment, or pieces of the flesh can be dried and steeped as a healing and cleansing tea. In addition to the melons, the young leaves and shoots of the plants are edible and share the characteristic bitter flavor, used as an accent in salads and soups. Bitter melon pairs well with coconut milk, aromatics including lemongrass, ginger, garlic, and onions, chile peppers, tomatoes, green beans, eggplant, black beans, yogurt, pork, beef, and poultry, and seafood including fish, shrimp, crab, and scallops. Whole, unwashed Bitter melons will keep 3 to 5 days when wrapped in plastic or placed in a sealed container in the refrigerator's crisper drawer.

SEASONS
Bitter melons are available year-round, with a peak season in the summer.

The palm oil (Mill Processing).

After harvesting the oil palm fruit bunches Will transport production to the palm oil mill. The oil extraction process, two types of standard (separate trunk oil) and oil trunk. The standard factory is a factory with a production capacity of around 30-80 tons / h and has a fuel oil grade. Due to the type of oil. A factory for oil crushing plant with production capacity is relatively low. Oil and gas is extracted from the bark of palm oil mixture. And palm kernel oil So here are the oil extraction methods commonly used by general standards.

Thai Massaman 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 "Gang Massaman "The perfect combination of chili paste, various Thai spices, potatoes, peanuts, coconut milk, chicken or any choices of your favorite meats, has made Thai Massaman one of the most flavorful dish on the menu. Thai Massaman is one of the most popular dishes recognized by Thai food lovers all over the world.

Taste : Sweet and Salty
Primary Ingredient : Coconut Sugar, Tamarind Paste, Garlic, Spices, Shallot

Net Weight : 1000 g
MOQ : 30 Cartons , 12 Bags/ Carton
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

Ka Prow or Thai Holy Basil is a popular ingredient, which is used in many favorite Thai dish. Pad Ka Prow is the most requested dish among Thai. It is truly our basis and most quintessential Thai dish. Thai Aree brings you our easy-to-use recipe with the finest ingredients of Thai holy basil, chili, garlic and our special oyster sauce for your perfect meal.


MOQ : 30 Cartons , 12 Pcs/ Carton

Style : Seasoning for stir-fried dish
Taste : Sweet and Salty

Primary Ingredient :Holy Basil, Soy Sauce

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

Charan Suk Company Offers The Finest Quality Of Embroidery Fabric, Created By Careful Execution With Attention To Detail At Every Step Of The Production Process
We Can Do Emrboidery On Below Fabric
Net Fabric
Cotton Fabric

Thai Aree's lemongrass chicken marinade combines great Thai herbs for a perfect taste. It is very convenient, easy and ready to use. We select best quality ingredients from our local reliable sources. Turmeric, lemongrass and pepper are all carefully selected and combined for a perfect balanced recipe to create our "homemade Thai taste"

Application: marinade with meat and vegetables or use as fried rice seasoning
Taste : Salty, with lemongrass Aroma

MOQ : 110 Cartons , 12 Pcs/ Carton
Packing Size 12 X 260g in one carton.
Carton Dimension : W 22.60cm X L 30.00cm X H 13.00cm

Primary Ingredient: Fish Sauce, Coconut Sugar, Lemongrass and Garlic
Shelf Life : 24 months
Product Storage: Keep in Cool and Dry Place
Award: Thai Select : Guarantee the authentic Thai taste of Thai food & A.A. Awards

Dozo Rice Baked Cracker | Thai Healthy Snack | Wholesome Flavors | Year-Round Supply | FOB Thailand

Price : USD 0.62-0.80
Product Description: Dozo Rice Baked Cracker | Thai Healthy Snack | Wholesome Flavors | Year-Round Supply | FOB Thailand

Product Overview:

Dozo Rice Baked Crackers are Thailand's top-selling rice-based snacks, loved for their light, crispy texture and delicious flavor variety. Made from premium Thai rice and gently baked (never fried), these gluten-free crackers are a healthier snack option for kids, families, and health-conscious consumers. With vibrant, naturally inspired flavors and eye-catching packaging, Dozo is a popular choice in supermarkets, school canteens, and international snack aisles.

Available Flavors:

Sweet Corn
Sweet Potato
Nori Seaweed
Chocolate
Sweet Chilli

Key Features:

Light, Crunchy Texture with Baked Goodness
Made from High-Quality Thai Rice
Family-Friendly Flavors Loved by Kids & Adults
No Artificial Colors or Preservatives
Gluten-Free & Baked, Not Fried
Vibrant Packaging Ideal for Retail Displays
Consistent Year-Round Production for Global Supply

Product Specifications:

Shelf Life: 6 Months
Origin: Thailand
Unit Weight: Typically 50g-70g (custom sizes available)

Packaging & Delivery:

Pricing Terms: FOB Thailand
Price Range: USD 0.62-0.80 per unit (based on volume and packaging)
Minimum Order Quantity (MOQ): 10,000 units
Packaging Options: Retail packs | Display boxes | Bulk cartons | Private label packaging available

Why Choose Dozo Rice Baked Crackers?

Leading Thai Snack with Proven Domestic & Export Sales
Wide Flavor Range for All Ages & Market Segments
Healthier Snack Alternative with Strong Parental Appeal
Ideal for Retail Chains, Importers, and Wholesalers
OEM and Private Label Options Available for Global Partners

Contact Us Today for Pricing & Samples
Partner with KHUMSUB, your trusted source for top-quality Thai snacks. Contact us now to receive your product catalog, competitive pricing, and free samples and discover why Dozo is the perfect fit for your healthy snack.
Keywords : Cracker, Rice Cracker, Thai Snacks
MOQ : 10,000 PCS
Place Of Origin : Thailand
Brand Name : Dozo

Lays Stax Potato Chips | Stackable Fried Snack | Top International Flavors | FOB Thailand

Price : USD 1.70 - 2.00
Product Description : Lays Stax Potato Chips | Stackable Fried Snack | Top International Flavors | FOB Thailand

Product Overview:
Lays Stax is the world-renowned stackable fried potato chip brand loved by millions for its signature crunch, iconic canister packaging, and irresistible flavors. Crafted with high-quality potatoes and seasonings, Lays Stax offers a bold snacking experience ideal for retail, vending, and global distribution.

Available Flavors:

Original -Classic salted, crispy perfection
Barbecue (BBQ) - Smoky and savory with a tangy twist
Spicy Lobster - A Thai-inspired spicy seafood sensation
Sour Cream & Onion- Creamy, zesty, and smooth flavor blend

Key Features:

Trusted Global Snack Brand - Lays by PepsiCo
Stackable Chips in Resealable Canisters for Freshness
Crispy, Flavorful, and Convenient
International Flavors with Broad Market Appeal
Ideal for Retail Chains, Importers, and Distributors
All-Year Round Availability

Product Specifications:

Shelf Life: 6 Months
Packaging Type: Stackable canisters (typically 110g-160g)

Origin: Thailand

Packaging & Delivery:

Pricing Terms: FOB Thailand
Price Range: USD 1.70 - 2.00 per unit (based on volume and flavor selection)

Minimum Order Quantity (MOQ): 10,000 units
Packaging Options: Retail-ready canisters | Custom packaging solutions for private label may be discussed

Why Choose Lays Stax?

Global Recognition & Strong Consumer Demand
Convenient Packaging for Retail & On-the-Go Consumption

High-Quality Potato Snack with Consistent Flavor
Broad Flavor Variety to Cater to Global Palates
Supported by PepsiCos Global Manufacturing & Distribution Network

Get in Touch for Wholesale Prices & Samples
Partner with KHUMSUB to source and distribute original Lays Stax Potato Chips. Contact us now for detailed pricing, flavor options, and sample requests.

Keywords : Lays, Lays Stax, Potato Chips
MOQ : 10,000 pcs
Place Of Origin : Thailand
Brand Name : Lays

Important substances
anthocyanin classified in the flavonoid compounds It is a water-soluble natural coloring agent. and change color according to the acidic â?? alkaline conditions From blue, purple, red to orange, it has antioxidant activity that can bind to free radicals caused by UV rays and inactivate them.

properties
â?? In okra, there are important phytochemicals, which are antioxidants, antipyretic and anti-inflammatory. In addition, the vitamin C in okra also helps strengthen the immune system.
- Roselle flowers are sour. Because it contains vitamin C and citric acid, it helps to drive saliva and thirst. by bringing dried okra flowers Boiled in boiling water, it is sweet and refreshing okra juice.
- Roselle flowers have anti-inflammatory properties. and has properties to help heal stomach ulcers lubricate the intestines and is a mild laxative
- Roselle contains iron. which is an important mineral of hemoglobin In addition, the acidity of phytochemicals in roselle flowers also increases the absorption and distribution of various minerals in the body, resulting in roselle preventing anemia.
People who are overweight and have a lot of fat should eat okra regularly. It will help to prevent cholesterol in the body is too high. It can also nourish the blood.

Important substances
substance gingerol, which is An important substance that gives a pungent smell and spicy taste can inhibit pain and prevent inflammation.

properties
- Sweet and spicy flavor, expelling gas, flatulence, colic, indigestion, nausea and vomiting.
- Relieves asthma, expels phlegm
- Solve a twist, Charoen Athathat
- Helps to reduce pain from migraines. Because ginger will help block hormones related to inflammation.
- Has the ability to help fight cancer The study found that ginger helps cause cancer cells in the ovaries to die.

Canned Tuna

Species: Tongol, Yellowfin, Albacore, Bonito

Packing Media: Brine, Vegetable Oil, Soybean Oil, Olive Oil, Spring Water

Meat: Solid, Chunk, Flake, Shredded

Can Size, Cans per Carton, Cartons per Container:

80g x 48 = 3,300 Cartons per 20' FCL
95g x 48 = 3,200 Cartons per 20' FCL
140g x 48 = 2,300 Cartons per 20' FCL
160g x 48 = 2,300 Cartons per 20' FCL
185g x 48 = 1,850 Cartons per 20' FCL
200g x 48 = 1,750 Cartons per 20' FCL
400g x 48 = 1,550 Cartons per 20' FCL
425g x 48 = 1,550 Cartons per 20' FCL
1000g x 12 = 1,300 Cartons per 20' FCL
1850g x 6 = 1,600 Cartons per 20' FCL

3,100 g, Sweet and tart very remotely Comparable with ripe Alphonso. Typical of freshly extracted Puree from well ripened. Fruit free from cooked flavor and off-flavor of any kind.