Product

Edamame

Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments. In Japan, they are usually blanched in 4% salt water and not served with salt.

We are also afford for those who wants to importing our edamame. do not be hesitate to ask us about our product.

Specification :

Number of Pods per 500gr: max 170 pods

Original Flavor of Edamame

Typical / Standard Edamame Green Colour

Similar / Standard size of pods

No worm in pods

No stain / rust

No broken pod

Standard immaturity (not over)

Dark L=22mm, P=2mm, Dark spot 1 per pod and Max 2 per pod 500gr

Our Products

Vegetables

Edamame

Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments. In Japan, they are usually blanched in 4% salt water and not served with salt.

Lettuce Head

Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled.

Romaine lettuce

Romaine or cos lettuce (Lactuca sativa L. var. longifolia) is a variety of lettuce that grows in a tall head of sturdy dark green leaves with firm ribs down their centers.

Beetroot

The beetroot is the taproot portion of a beet plant, sually known in Canada and the USA as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet.

Kyuri

Cucumber (Cucumis sativus) is a widely-cultivated creeping vine plant in the Cucurbitaceae gourd family that bears cucumiform fruits, which are used as vegetables. There are three main varieties of cucumber—slicing, pickling, and burpless/seedless—within which several cultivars have been created.

Cherry Tomato

The cherry tomato is a type of small round tomato believed to be an intermediate genetic admixture between wild currant-type tomatoes and domesticated garden tomatoes. Cherry tomatoes range in size from a thumbtip up to the size of a golf ball, and can range from spherical to slightly oblong in shape.

Spices

Clove

Cloves are scented dried flower buds of the Myrtaceae tree family. Cloves are native to Indonesia, widely used as a spice in spicy dishes in European countries, and as the main ingredient in Indonesian kretek cigarettes.

Turmeric

Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. The rhizomes are used fresh or boiled in water and dried.

Dried Red Chilli

Chili or red chili or lombok is a fruit and plant member of the genus Capsicum. The fruit can be classified as either a vegetable or a spice, depending on how it is used. As a condiment, spicy chilies are very popular in Southeast Asia as a food flavor enhancer.

Red Chilli

Chili peppers are widely used in many cuisines as a spice to add pungent 'heat' to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically.

Green Chilli

A spice without which Indian cuisine would be incomplete, the most common variety of chilli used apart from red is the green. These are used with or without the stalks, whole or chopped, with seeds or deseeded. They are used fresh, dried, powdered, pickled or in sauces.

Nutmeg

Nutmeg is the inner brown kernel of the fruit of nutmeg tree, a tropical evergreen tree, indigenous to Mollucas of Indonesia. In fooding, nutmeg are used to delicately flavour meat dishes, as spice mixture for ‘garam masala’, for cakes and stewed fruits and also to flavour cheese (fondue, bechamel sauce).

Galangal

The word galangal, or its variant galanga, can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family.

Cayenne Pepper

The cayenne pepper is a type of Capsicum annuum. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright.

Red Paprika

It is traditionally made from Capsicum annuum varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh.

Yellow & Green Paprika

It is traditionally made from Capsicum annuum varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh.

Ginger

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades.

Herbs

Parsley

Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as an herb, and a vegetable.

Thyme

Thyme is the herb (dried aerial parts) of some members of the genus Thymus of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus Origanum. They have culinary, medicinal, and ornamental uses, and the species most commonly cultivated and used for culinary purposes is Thymus vulgaris.

Rosemary

Rosemary is an aromatic evergreen shrub with leaves similar to hemlock needles. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. Special cultivars like 'Arp' can withstand winter temperatures down to about −20 °C. It can withstand droughts, surviving a severe lack of water for lengthy periods.

Basil

Basil is an annual, or sometimes perennial, herb used for its leaves. Depending on the variety, plants can reach heights of between 30 and 150 cm (1 and 5 ft). Its leaves are richly green and ovate, but otherwise come in a wide variety of sizes and shapes depending on cultivar. Leaf sizes range from 3 to 11 cm (1 to 4+1⁄2 in) long, and between 1 and 6 cm (1⁄2 and 2+1⁄2 in) wide