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. 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.
