Products

galanga powder, In its raw form, galangals have a stronger taste than common ginger. They are available as a whole rhizome, cut or powdered.

basil leaf powder is a type of sweet basil native to Southeast Asia that has been cultivated to provide distinctive traits. Its flavor is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil exhibits small, narrow leaves and purple stems, with a mauve (pink-purple) flower. Basil is used in several different Asian cultures. Thai holy basil is a variety of tulasi, which is worshiped in India and is also often called "holy basil".

fresh basil is a type of sweet basil native to Southeast Asia that has been cultivated to provide distinctive traits. Its flavor is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil exhibits small, narrow leaves and purple stems, with a mauve (pink-purple) flower. Basil is used in several different Asian cultures. Thai holy basil is a variety of tulasi, which is worshiped in India and is also often called "holy basil".

broken anise, also called aniseed, comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. Originating in China, the Vietnamese use star anise ground or whole in sweet desserts as well as in main dishes and soups. The taste is sweet and spicy, like licorice and the odor aromatic and agreeable. It is about one inch high with eight segments and a dark brown rust color.

basil dices is a type of sweet basil native to Southeast Asia that has been cultivated to provide distinctive traits. Its flavor is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil exhibits small, narrow leaves and purple stems, with a mauve (pink-purple) flower. Basil is used in several different Asian cultures. Thai holy basil is a variety of tulasi, which is worshiped in India and is also often called "holy basil".

cinamon powder is Dried cassia buds resembling cloves are used in the East for pickles, curries, candies and spicy meat dishes. Tiny yellow cassia flowers have a mild cinnamon flavor and are sold preserved in a sweetened brine and used to perfume sweets, fruits, teas and wines. Cinnamon continues to be a popular spice used in Vietnamese cuisine, especially in stews, soups and desserts. You can use this reddish-brown or yellow-brown tree bark as dried, rolled-up strips or ground.

Fresh Capsicum are excellent source of Vitamin, A, B, C and E with minerals like molybdenum, manganese, folate, potassium, thiamin, and copper. Chili contains seven times more vitamin C than orange.

star anise without stem, also called aniseed, comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. Originating in China, the Vietnamese use star anise ground or whole in sweet desserts as well as in main dishes and soups. The taste is sweet and spicy, like licorice and the odor aromatic and agreeable. It is about one inch high with eight segments and a dark brown rust color.

broken cinamon is Dried cassia buds resembling cloves are used in the East for pickles, curries, candies and spicy meat dishes. Tiny yellow cassia flowers have a mild cinnamon flavor and are sold preserved in a sweetened brine and used to perfume sweets, fruits, teas and wines. Cinnamon continues to be a popular spice used in Vietnamese cuisine, especially in stews, soups and desserts. You can use this reddish-brown or yellow-brown tree bark as dried, rolled-up strips or ground.

Frozen Chiliare excellent source of Vitamin, A, B, C and E with minerals like molybdenum, manganese, folate, potassium, thiamin, and copper. Chili contains seven times more vitamin C than orange.

Dried Momordica charantia, known as bitter melon, bitter gourd, bitter squash, or balsam-pear in English, has many other local names. Goya from Okinawan and karela from Sanskrit are also used by English-language speakers and pavakai in Tamil.

Dried Chili are excellent source of Vitamin, A, B, C and E with minerals like molybdenum, manganese, folate, potassium, thiamin, and copper. Chili contains seven times more vitamin C than orange.

dried galanga, In its raw form, galangals have a stronger taste than common ginger. They are available as a whole rhizome, cut or powdered.

cinamon split is Dried cassia buds resembling cloves are used in the East for pickles, curries, candies and spicy meat dishes. Tiny yellow cassia flowers have a mild cinnamon flavor and are sold preserved in a sweetened brine and used to perfume sweets, fruits, teas and wines. Cinnamon continues to be a popular spice used in Vietnamese cuisine, especially in stews, soups and desserts. You can use this reddish-brown or yellow-brown tree bark as dried, rolled-up strips or ground.

Fresh Chili are excellent source of Vitamin, A, B, C and E with minerals like molybdenum, manganese, folate, potassium, thiamin, and copper. Chili contains seven times more vitamin C than orange.

star anise with stem, also called aniseed, comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. Originating in China, the Vietnamese use star anise ground or whole in sweet desserts as well as in main dishes and soups. The taste is sweet and spicy, like licorice and the odor aromatic and agreeable. It is about one inch high with eight segments and a dark brown rust color.

fresh galanga, In its raw form, galangals have a stronger taste than common ginger. They are available as a whole rhizome, cut or powdered.

Dried Chili Powder are excellent source of Vitamin, A, B, C and E with minerals like molybdenum, manganese, folate, potassium, thiamin, and copper. Chili contains seven times more vitamin C than orange.

cinamon tube is Dried cassia buds resembling cloves are used in the East for pickles, curries, candies and spicy meat dishes. Tiny yellow cassia flowers have a mild cinnamon flavor and are sold preserved in a sweetened brine and used to perfume sweets, fruits, teas and wines. Cinnamon continues to be a popular spice used in Vietnamese cuisine, especially in stews, soups and desserts. You can use this reddish-brown or yellow-brown tree bark as dried, rolled-up strips or ground.

anise powder, also called aniseed, comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. Originating in China, the Vietnamese use star anise ground or whole in sweet desserts as well as in main dishes and soups. The taste is sweet and spicy, like licorice and the odor aromatic and agreeable. It is about one inch high with eight segments and a dark brown rust color.