Not Available at present - Rs. 30.00
Thai Long Coriander is also called Saw Tooth Coriander, Spiny Coriander, Culantro (not Cilantro). It's native to Central America and the Caribbean, hence why Thais call it 'Foreigner Coriander'. It's mainly used to flavor soups, noodles and curries.
The aroma of Thai long coriander is very pungent and strong. It is similar to fresh coriander leaves, to which they also taste much stronger, but are similar.
The leaves need to be chopped as they are tougher than the regular coriander. The leaves will put up with some cooking unlike regular coriander. Use leaves in stir-fries, soups, salads, curries and salsa.
The first time you smell this herb it will bring back strong memories of the smells of a Thai food kitchen.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 220.00
Nine Thai ingredients that are normally difficult to find, packed together at a low price to make them accessible to most. We sell each individually also, so click on the name of the herb or spice that you want more detailed information about to go to that page.
Thai Brinjal, Thai Bird Chilly, Thai Sweet Basil, Thai Galangal, Kaffir Lime leaves, Thai Coriander, Kra Chai, Lemongrass, Italian Basil, Pandanus Leaves
Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 30.00
A spicier, sexier basil. A lovely licorice and flavor and aroma, it is as aromatic as it is tasty. Lots of peppery, anise-like, and warm spicy flavors in this herb.
Thai basil has medium sized green leaves, purple stem and purple flowers. It’s quite fragrant, and the smell is quite unlike the other popular basils.
Thai basil stands up to cooking a little better than sweet basil, making it a good choice for soups, stir-fries, and curries. It can also be eaten raw sprinkled over salads or cold noodles dishes, and used interchangeably with sweet basils in most recipes. Thai basil can be used in a lot of gourmet cocktail recipes too.
In Thailand, the leaves of Thai basil are consumed in either fresh or cooked form, mostly added at the end of the cooking time.
Thai basil leaves are also a frequent ingredient in making Thai red and green curry. In steaming of seafood Thai basil leaves are often added to enhance a flavor.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 30.00
Native to the Mediterranean, thyme is an all purpose herb which adds a wonderful mild flavor and is indispensable in the kitchen, especially in French and Italian cuisine. Thyme buttresses and balances other flavors in a dish. Top notes like parsley, onion, garlic, and ginger taste less complex without the minty warmth that thyme contributes to the overall flavor. Unlike rosemary, which tends to dominate other flavors in a dish, thyme shares the spotlight with other herbs graciously, perfuming foods with its warm, aromatic flavor. A few finely chopped leaves added at the last minute bring the other flavors into sharper focus.
It's commonly used to season soups, sauces, and braises. It also makes a welcome addition in potatoes, rice dishes, vegetables and even fresh bread. It pairs well with other Mediterranean herbs like oregano and marjoram.
Fresh thyme can be added to a recipe whole with the stem, or the leaves can be removed from the stem and then sprinkled into a dish. If a recipe calls for a sprig of thyme, the leaves and stem should be kept intact. When adding thyme with the stem, make sure to remove it before serving because the stems are tough and you don’t want to eat them.
Making thyme tea is as easy as steeping a few thyme sprigs in hot water. You will need about 3 thyme sprigs for 1 1/2 cup of boiling water. Thyme tea tastes great on its own and you can also add a slice of ginger, lemon, and a little bit of honey to the tea.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 90.00
Wheatgrass is a nutrient-dense food that contains iron, calcium, amino acids, chlorophyll and magnesium; it also contains vitamins A, C and E.
Fresh wheatgrass is young wheat normally grown in trays and ready to be harvested at 10 days old. Wheatgrass has a general nourishing and restorative effect and is particularly used for detoxification.
Wheatgrass can be chewed (turns into something like chewing gum), or juiced with specially designed hand-powered or electric slow juicers. The juice is a beautifully rich emerald green color and the taste is sweet and distinct!
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 300.00
Delicate squash flavour with a soft velvety texture gives a unique sensory experiance. Open the flower and remove the pollen covered stigma or stammen. Stuff with cheese, dip in an egg wash, bread crumbs and deep fry. They are crunchy and utterly addictive."
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