| Chillies
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Chillies
Enhances flavour to most dishes.
Always wash your hands after handling any chillies. Do not rub your eyes.
There are different varieties, colours and sizes available. All varieties vary in taste and hotness. Thai Bird Eye chilli is one of the hottest available.
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| Small
Red Chillies |
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Small
Red Chillies
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| Large
Red Chillies |
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Large
Red Chillies
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| Packed
Chillies |
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Packed Chillies
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| Holly
Basil |
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Holly
Basil
A fresh herb that plays an important role in Thai cuisines.
Use basil as you would use other herbs. Use in salads or stir-fries, curry dishes and to garnish soups and sauces.
Best used on the day of purchase and can be kept for several days.
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| Sweet
Basil |
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Sweet
Basil
A fresh herb that plays an important role in Thai cuisines.
Use basil as you would use other herbs. Use in salads or stir-fries, curry dishes and to garnish soups and sauces.
The sweet basil has bright green leaves and with purplish green stems and flowers. It has an aromatic anis fragrance and flavour. Best used on the day of purchase and can be kept for several days.
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| Lime
Leaves |
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Lime
Leaves
Adds flavour to soups, stews and curries, especially Thai andd Malaysian curries
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| Thai Egg Plant
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Thai Egg Plant
They are used uncooked in chilli sauces or pickled. They are also used in Thai curries
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| Galangal
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Galangal
This is similar to ginger, but galangal has thin , dark growth rings on its surface and woody pink shoots.
Scrape away the skin and grate, chop or slice. Use to season meats, poultry, seafood and vegetable dishes. Unlike ginger, galangal is removed before eating or left uneaten.
Galangal can be refrigerated for up to two weeks. Store dried galangal slices and powder in a cool, dry place for up to several months.
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| Karchi
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Karchi
A finger type of ginger, mild in taste. Used in Thai fishcakes and stews.
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