Not Available at present
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. 100.00
These are scallions with hollow leaves. They have a mild, sweet taste and are prized by chefs for their freshness. Harvested young for their peak flavour. An important element for stir-fries.
Rs. 100.00
Fresh Bamboo shoot is delicious in any stir-fry but please note that it cannot be eaten raw - it can be toxic.
Peel the skin, cut and soak, then boil it for half an hour to remove any bitterness. Brine it or slice and use in stir-fries.
You can add vinegar and/or sliced red chillies while boiling it. It is used a lot in Chinese cuisine as well as in North Eastern cooking and also in Konkani cooking.
Seasonal: Available June-September
Rs. 460.00
Harvested when young and tender and brined for convenience. A staple of Chinese cuisine, bamboo shoots are best cut into slices and added to stir fries with other vegetables.
Drain from the brine wash under fresh water and then cut and add them to your stir fries, stews or soups.
Taste better after cooking as they loose their slight bitter raw taste and are appreciated for their bite and slight sweet flavour.