{"title":"Chinese, Thai \u0026 Asian","description":"","products":[{"product_id":"baby-pak-choi","title":"Pak choi, Baby","description":"\u003cp\u003eThe smaller and younger the pak choi, the more tender they tend to be.\u003cbr\u003e\u003cbr\u003eVery young pak choi can be left whole, or halved or quartered.\u003cbr\u003e\u003cbr\u003eYou can use regular sized pak choi instead of baby pak choi if you like, although I prefer the sweeter and more delicate flavor of baby pak choi.\u003cbr\u003e\u003cbr\u003ePak choi is also called Bok Choy in America and is a a leafy green that is a type of Chinese cabbage.\u003cbr\u003e\u003cbr\u003eThe texture of both leaves and stalks is crisp, and the flavour is somewhere between mild cabbage and spinach. Its also one of the quickest vegetables to cook. If very young it can be eaten raw in salads, but is best when briefly cooked.\u003cbr\u003e\u003cbr\u003eThere are three main cooking methods for pak choi - Stir-fry (2 mins), steam (sliced 2-3 mins; whole up to 8 mins) and simmer in water (2-3 mins). Be careful not to overcook or you will lose that refreshing crunch from the juicy stalk which makes a great textural contrast. Pak choi cooks down quite a bit, so the raw amount may look like it will be too much before cooking.\u003cbr\u003e\u003cbr\u003ePak choi pairs well with simple addition of flavours - Garlic, Ginger, Soy sauce, Oyster sauce or Sesame oil.\u003c\/p\u003e  \u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"250 g","offer_id":32405369323595,"sku":"BABP250","price":75.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/products\/PakChoiBabyoriginal-rotated.jpg?v=1594718424"},{"product_id":"brussels-sprouts","title":"Brussels Sprouts","description":"\u003cp\u003eThese small green orbs are members of the cabbage family with the same ability to be enjoyed raw in salads or slaws or turned into tender, caramelized nuggets of goodness when cooked. But before you get to cooking them, you need to prep them.\u003cbr\u003e\u003cbr\u003eThe size of the sprout is an indicator of its flavor. The smaller the Brussels sprout, the more tender and sweeter it is the larger the Brussels sprout, the more it tastes like cabbage.\u003cbr\u003e\u003cbr\u003eTrim off the bottom stem of the sprouts if they are dry or yellowed. Peel off and discard any outer leaves that are yellowed or blemished. Cut the sprouts in half, making sure to halve the sprouts down their length to keep the leaves still attached to the base.\u003cbr\u003e\u003cbr\u003eTake care only to cook them until tender. Roast, bake, sauté, braise, steam or boil whole sprouts, or shred and stir-fry.\u003cbr\u003e\u003cbr\u003eThe flavor of roasted or fried Brussels sprout is superior to boiling or braising since the former are firm, caramelized, and nutty rather than bitter.\u003cbr\u003e\u003cbr\u003eFrying Brussels sprout creates the best flavor while roasting comes in a close second. If you overcook these little cabbages, they will chemically transform into mush. The goal is to caramelize the outside while maintaining a firm and nutty interior. Also, keep in mind that carry-over cooking will continue to soften the veggies a bit once they've come out of the oven so plan accordingly.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"200 gm","offer_id":32428873777227,"sku":"BRUS200","price":250.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/files\/BrusselSprouts.jpg?v=1699429336"},{"product_id":"chinese-cabbage","title":"Cabbage, Chinese","description":"\u003cp\u003eMilder and sweeter than cabbage. Use in a salad, stir fried or in kimchi.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e  \u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"250-350 gm","offer_id":32364925059147,"sku":"CHIC250","price":50.0,"currency_code":"INR","in_stock":false},{"title":"350-400 gm","offer_id":47114160144693,"sku":"CHIC350","price":80.0,"currency_code":"INR","in_stock":false},{"title":"800-1000gms","offer_id":39793629495371,"sku":"CHIC800","price":180.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/files\/DSC_0188.jpg?v=1699423560"},{"product_id":"edamame-beans-frozen-whole","title":"Edamame Frozen Whole","description":"Edamame are immature green soyabeans that are often served as an appetizer. In Japan and China edamame is a common snack like eating roasted peanuts is for us. A great protein snack for a party which is the perfect combination of sweet and salty. Edamame is not only delicious to snack on but also packed with a nutritional punch. Like most beans, soybeans are sweeter and have more umami before they are fully mature.\u003cbr\u003e\u003cbr\u003eAdd the fully frozen edamame without thawing when the salted water reaches a boil for ten minutes (5 grams salt in 450 ml water), and then refresh in ice-cold water to keep their bright green colour. Sprinkle salt before serving. \u003cbr\u003e\u003cbr\u003eThis has worked well for us but the length of time will depend on personal choice a lot, since some like the inner bean to only be minimally cooked and have some bite while others prefer it melting soft. Also the amount of salt is something you will have to adjust to your taste. So start testing them around six minutes into the boil.\u003cbr\u003e\u003cbr\u003eThe pods can also be steamed, microwaved or shallow fried if you prefer. The beans can then be extracted from the pods after cooking.You can quick blanch edamame and pan fry them seasoning with soy sauce and some hot pepper. You can also toss the shelled edamame into your salads or fried rice. \u003cbr\u003e\u003cbr\u003eCook just enough that the pods should easily release the beans from the outer skin when you pull the pod between your front teeth, but avoid overcooking where the outer skin begins to disintegrate.\u003cbr\u003e\u003cbr\u003eSoybeans are highly nutritious, and they often become a cornerstone of plant-based diets thanks to their high protein levels.­ Indeed, about 15 per cent of the bean is protein. They also contain all nine of the essential amino acids, and are one of the only vegetables to do so.\u003cbr\u003e\u003cbr\u003eTakes more work but if you cut and trim off both ends of the pods, the salt water will season the soybeans inside the pods when boiling.  \u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"1 kg","offer_id":32776139014219,"sku":"EDMF","price":599.0,"currency_code":"INR","in_stock":false},{"title":"500 gms","offer_id":32731441332299,"sku":"EDMF500","price":299.0,"currency_code":"INR","in_stock":false},{"title":"300 gms","offer_id":45757480829237,"sku":"EDMF300","price":199.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/files\/DSC_0183.jpg?v=1702884512"},{"product_id":"galangal-thai-ginger","title":"Galangal \/ Thai Ginger","description":"\u003cp\u003eGalangal is also known as Thai ginger or Siamese ginger, but you cannot substitute the commonly used ginger for galangal.\u003cbr\u003e\u003cbr\u003eGalangal is commonly found in Thai, Indonesian, and Malaysian cooking. The skin of galangal is pinkish, smoother and paler than ginger and its flesh ranges from white to yellow to pink and is much harder. To prepare it for soup or curry, peel off the skin. Its normally not grated like ginger but is instead normally finely sliced. It also has a whiter flesh and is much denser than ginger. The flavor of galangal is much stronger and more astringent too; it’s earthy, sharp, and extra citrusy. Galangal has a sharp citrusy, almost piney flavor.\u003cbr\u003e\u003cbr\u003eGalangal is recognizable by the long pink stalks and pink tips on the root.\u003cbr\u003e\u003cbr\u003eGalangal is the khaa in Tom Khaa. Tom kha kai (or tom kha gai) is a Thai soup with the distinct, very Thai flavor of galangal. Kha means \"galangal\" in Thai. Also used in Tom Yum and curry pastes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"100 g","offer_id":32365023625291,"sku":"GALA100","price":49.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/products\/Galangalisawhiterootherb.jpg?v=1596249022"},{"product_id":"japanese-bunching-onion","title":"Bunching Onion, Japanese","description":"\u003cp\u003eBunching onions are a scallion and never form a bulb and have hollow leaves. The leaves are prized when cooking unlike the more difficult leaves of the spring onion. Other names for Bunching Onion are Welsh Onion and Long Green Onion.\u003cbr\u003e\u003cbr\u003eBoth the white and the green parts are used in recipes and eaten both raw and cooked. These fresh young onions are identified by their slender shape and mild flavor. The white stalk has the same sharp, onion taste though with less bite, while the dark green leaves have a fresher, grassy milder flavor.\u003cbr\u003e\u003cbr\u003eA popular ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, even more than the bulb onion so common elsewhere. In the West, bunching onion is primarily used as a scallion or salad onion.\u003cbr\u003e\u003cbr\u003eScallions are mild enough that both the whites and the greens can be eaten raw, as in scallion salad, a popular side dish for Korean barbecue, or as a crunchy garnish for soups, and chili, and potato puree. Raw scallion whites and greens can be pickled whole or fermented in kimchi. Whole scallions are delicious grilled or roasted—the leaves become charred and the the whites tender and sweet.\u003cbr\u003e\u003cbr\u003eMany stir-fry recipes call for separating the whites and the greens. This method mellows out the sharp flavor of the bulb, while allowing the raw greens to stay fresh as a garnish. An added bonus? The scallion whites are usually the first ingredient in the wok, infusing the cooking oil with their aromatics and flavoring the rest of the stir-fry.\u003cbr\u003e\u003cbr\u003eThe Japanese selections are especially prized for their flavour.\u003c\/p\u003e  \u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"250 g","offer_id":32646147670091,"sku":"BUNO250","price":49.0,"currency_code":"INR","in_stock":false},{"title":"500 g","offer_id":32646149668939,"sku":"BUNO500","price":50.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/files\/WhatsApp_Image_2025-10-22_at_10.49.39_AM.jpg?v=1761110498"},{"product_id":"krachai","title":"Kra Chai","description":"\u003cp\u003eKra Chai is also called Fingerroot, Lesser Galangal and Chinese Keys. \u003cbr\u003e\u003cbr\u003eKra Chai is a relative of ginger, and is renowned for its sweet taste and peppery bite. While kra chai may offer less of an aromatic bouquet than ginger, it has an unusual lemony aspect.\u003cbr\u003e\u003cbr\u003eKra Chai is mostly used in Southeast Asian cooking, particularly in soups and coconut milk-based dishes. It makes an excellent ingredient for stock, as well as chutney.\u003cbr\u003e\u003cbr\u003eThe rhizomes are commonly used as vegetables in main dishes or eaten raw when young. It is also popularly used in flavorful curry dishes.\u003cbr\u003e\u003cbr\u003eKrachai is generally either grated (most common) or sliced very thin for use in recipes. You can scrape the skin off if you wish but it hardly seems worth the bother. It is most commonly used in curry pastes and as an aromatic vegetable.\u003c\/p\u003e  \u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"100 gms","offer_id":32465534746699,"sku":"KRAC100","price":50.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/products\/KraChai_Fingerroot-original.jpg?v=1594651897"},{"product_id":"lemongrass","title":"Lemon Grass","description":"\u003cp\u003eLemongrass is essential for well know Thai dishes like Tom Yum Soup, Green Curry, Massaman Curry, Vegan Stir-Fry and Noodle Soup.\u003cbr\u003e\u003cbr\u003eOnly the tender part of the bottom third – a tightly packed bulb – of the lemongrass is edible. This part can be sliced or pounded after the tough outer leaves or layers are removed. Once the fibrous inner stem is finely, finely sliced, you can add it raw to salads. \u003cbr\u003e\u003cbr\u003eAs a spice, fresh lemongrass is preferred for its vibrant flavour which is lost in its dried form.\u003cbr\u003e\u003cbr\u003eLemongrass features in Thai, Indonesian, Malaysian and Sri Lankan cooking and is widely used in savoury dishes and meat, poultry, seafood and vegetable curries. It harmonizes well with coconut milk, especially with chicken or seafood, and there are countless Thai and Sri Lankan recipes exploiting this combination. The stems are also used in teas or used in pickles and in flavouring marinades.\u003cbr\u003e\u003cbr\u003eThe name lemongrass is derived from the typical lemon-like fragrance of the essential oil present in the shoot.\u003cbr\u003e\u003cbr\u003eWhen wrapped in a paper bag, lemon grass stems can last 2 to 3 weeks in the refrigerator.\u003cbr\u003e\u003cbr\u003eA video on how to prepare Lemon Grass is \u003ca title=\"How To: Prep Lemongrass\" href=\"https:\/\/www.youtube.com\/watch?v=tfRRYejYfOk\"\u003eHow To: Prep Lemongrass\u003c\/a\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"40-60gms","offer_id":32492422299723,"sku":"LEMG050","price":40.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/files\/DSC_0225.jpg?v=1702884445"},{"product_id":"makroot-fruit","title":"Makroot Fruit\/Kaffir Lime Fruit","description":"Makroot Lime are also called Makrud, Makrut and Kaffir Lime.\u003cbr\u003e\u003cbr\u003eAmazingly fragrant, it is a Thai food essential. It has a fragrant, floral, earthy lemon flavour. Its used in many dishes to add a citrus aroma and flavour. These are also used widely in Southeast Asia cuisine too.\u003cbr\u003e\u003cbr\u003eThe juice and fruit of the makrut lime are less used in Thai cooking, but the rind is essentially used in most Thai curry pastes. \u003cbr\u003e\u003cbr\u003eThe fruit has very little juice, but the zest is strong, with a vibrant flavour and an alluring perfume. When grating the outer skin, scrupulously avoid the (very bitter) white pith.  The juice can threatens to overwhelm other flavours and should be used (in dressings, sour curries) cautiously.\u003cbr\u003e\u003cbr\u003eIn making one of Thai famous curry called kaeng thepo, after finishing cooking, the fruit is halved and then added. This adds a wonderful aroma and flavour to the dish.  \u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"100-150 g","offer_id":32364939182155,"sku":"MAKF100","price":80.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/products\/5d29b70eb9b05d63b33c4f29_Makroot_20Fruit.jpg?v=1590216697"},{"product_id":"kaffir-lime-leaves","title":"Makroot Leaves\/Kaffir Lime Leaves","description":"\u003cp\u003eMakroot Lime leaves are also called Makrud, Makrut and Kaffir Lime leaves.\u003cbr\u003e\u003cbr\u003eIt is a Thai food essential. It has a fragrant, floral, earthy lemon flavour. Remove the midrib of each leaf and crush or finely chop the balance to release its flavour in soups, salads or curries.\u003cbr\u003e\u003cbr\u003eThe Thais use leaves and rind of the makrut lime in many dished to add citrus aroma and flavour. These are also used widely in Southeast Asia cuisine too.\u003cbr\u003e\u003cbr\u003eNormally added at the beginnings – especially in making tom yum soups – or nearly final steps – like in making some curries and spicy stir-fried dishes – of cooking. In making the popular dish like panang curry, the makroot lime leaves are an essential ingredient added. \u003cbr\u003e\u003cbr\u003eThe Thais also sometimes use these fine shreds to spread over many Thai dishes as edible garnish.\u003c\/p\u003e  \u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"10g","offer_id":50027256873269,"sku":"MAKL010","price":40.0,"currency_code":"INR","in_stock":true},{"title":"100g","offer_id":50027256906037,"sku":"MAKL100","price":150.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/products\/MakrootLeavesKaffirLimeLeaves.jpg?v=1594628067"},{"product_id":"pandanus-leaves","title":"Pandanus Leaves","description":"\u003cp\u003eFragrant and aromatic with a naturally sweet taste. Used to wrap food parcels before steaming. Also added to rice while it cooks or in a curry for a savoury and sweet flavour. Also used to flavour many sweets. \u003cbr\u003e\u003cbr\u003eIn Chinese, it is known as \"fragrant plant\" because of its unique, sweet aroma. Also known as Pandan Leaf or Screw pine, the leaves are used for their flavor in many Thai and Southeast-Asian dishes. \u003cbr\u003e\u003cbr\u003eA small strip of leaf, only a few cm long is added to the pan when rice is cooked to add flavour and fragrance. Slightly longer strips are added to curry to add flavour and they are even used as wraps when steaming to add flavour.\u003cbr\u003e\u003cbr\u003ePandan leaves are used to lend a unique taste and aroma to flavor desserts and drinks as well as savory dishes. Pandan leaves can also be used to wrap savory foods like sticky rice before steaming. The leaves impart these foods with an aromatic note and also give the dishes visual appeal.\u003cbr\u003e\u003cbr\u003ePandan leaves have a naturally sweet taste and soft aroma. Its flavor is strong, described as grassy with hints of rose, almond, and vanilla, verging on coconut. Pandan shares an aroma compound with basmati rice, so some cooks looking to save money will flavor plain rice with pandan.\u003cbr\u003e\u003cbr\u003ePandan's flavour pairs nicely with ingredients such as coconut milk, sticky rice, turmeric, and lemongrass, and it brings a floral essence to desserts. Pandan also adds an interesting and welcome flavor to cocktails.\u003cbr\u003e\u003cbr\u003eIn Asia, pandan is used as often as vanilla is in western cuisine.\u003cbr\u003e\u003cbr\u003eFresh leaves have the strongest flavor. To make pandan paste, pound fresh, pandan leaves into a paste, removing the fibrous pieces and adding water sparingly. Pandan extract can be made by grinding the leaves with some water and then straining the mixture; the liquid that remains is the extract. Only a small amount of paste or extract is needed when adding to recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"250gm","offer_id":32364948848715,"sku":"PAND250","price":120.0,"currency_code":"INR","in_stock":false},{"title":"10gm","offer_id":50087456342325,"sku":"pand010","price":20.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/files\/2f15aead-5d12-4ae6-a6c9-097ac35820f5.jpg?v=1703677317"},{"product_id":"thai-bird-chilly","title":"Thai Bird Chilli","description":"\u003cp\u003eThai Bird's eye chili is tiny 1-to-1.5-inch chillies range in color from green to red. They are used extensively in many Asian cuisines. The fruits are very pungent.\u003cbr\u003e\u003cbr\u003eIts used in soups, salads, and stir-fried dishes. They are also put in a wide variety of sauces, pastes, and marinades, used as a condiment or eaten raw, both fresh and dried.\u003cbr\u003e\u003cbr\u003eThese chillies are highly valued for their fruity taste and extreme spiciness. They are extensively used in many Thai dishes, such as in Thai curries and in Thai salads, green as well as the ripe red chillies; or they can just be eaten raw on the side.\u003cbr\u003e\u003cbr\u003eThe bird's eye chili is small, but is quite hot (piquant). It measures around 50,000 - 100,000 Scoville units, which is at the lower half of the range for the hotter habanero (225,000 Scoville units), but still much hotter than a common jalapeño (4000 Scoville units). \u003c\/p\u003e\n\u003cp\u003eThe secret to the chilly kick in Thai cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"20 g","offer_id":32364949504075,"sku":"THAR020","price":50.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/products\/ThaiBirdChilli.jpg?v=1641367357"},{"product_id":"thai-brinjal","title":"Thai Brinjal","description":"\u003cp\u003eTiniest brinjal ever, literally the size of a pea, hence its also known as Pea Eggplants, Pea Aubergine and Wild Eggplant. These berries look like green peas - it's easy to mistake them for green peas in curries except that they contain brown seeds that lend the berries their bitter flavour. \u003cbr\u003e\u003cbr\u003eGreen, fresh Pea eggplant fruit is a classic ingredient in Thai dishes like Green curry and chilli sauce. The fruit has a bitter taste but the bitterness is reduced when it has been cooked.\u003cbr\u003e\u003cbr\u003ePea eggplant can be stir-fried, pickled and used in curries or soups. It is very versatile and can be crushed and used to create delicious relishes, sauces and dips. The young fruits are used as fresh vegetable or scalded vegetable to serve with chili paste.\u003cbr\u003e\u003cbr\u003eThey are typically cooked whole, a slightly bitter flavor and a unique texture that bursts satisfyingly in the mouth when eaten.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"100 g","offer_id":32364954157131,"sku":"THAB100","price":70.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/products\/5d29b6c0e06f4c70e09ab771_Thai_20Brinjal.jpg?v=1590216807"},{"product_id":"thai-long-coriander","title":"Thai Long Coriander","description":"\u003cp\u003eThai Long Coriander is also called Saw Tooth Coriander, Spiny Coriander, Cilantro (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. \u003cbr\u003e\u003cbr\u003eThe 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.\u003cbr\u003e\u003cbr\u003eThe leaves need to be chopped as they are tougher than the regular coriander. The leaves of perennial coriander will put up with some cooking unlike regular coriander. Use leaves in stir-fries, soups, salads, curries and salsa.\u003cbr\u003e\u003cbr\u003eThe first time you smell this herb it will bring back strong memories of the smells of a Thai food kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"10 g","offer_id":32364955500619,"sku":"THAC010","price":10.0,"currency_code":"INR","in_stock":false},{"title":"100gms","offer_id":49996330795317,"sku":"THAC100","price":89.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/products\/ThaiLongCoriander.jpg?v=1594650485"},{"product_id":"thai-mix","title":"Thai Mix","description":"\u003cp\u003eNine 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.\u003c\/p\u003e\n\u003cp\u003eThai Brinjal, Thai Bird Chilly\/Bangkok Chilli, Thai Sweet Basil, Thai Galangal, Kaffir Lime leaves, Thai Coriander, Lemongrass, Italian Basil, \u0026amp; Baby Japanese Bunching Onion\u003c\/p\u003e\n\u003cp\u003eNote: Currently Pandanus Leaves, Krachai is not in the box due to non-availability.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"125 gms","offer_id":32433747263563,"sku":"THAM125","price":79.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/files\/WhatsApp_Image_2025-02-20_at_4.17.02_PM.jpg?v=1740720478"},{"product_id":"thai-sweet-basil","title":"Thai Sweet Basil","description":"\u003cp\u003eA 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.\u003cbr\u003e\u003cbr\u003eThai 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. \u003cbr\u003e\u003cbr\u003eThai 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.\u003cbr\u003e\u003cbr\u003eIn Thailand, the leaves of Thai basil are consumed in either fresh or cooked form, mostly added at the end of the cooking time. \u003cbr\u003e\u003cbr\u003eThai 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.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"10 g","offer_id":32364968116299,"sku":"BASS010","price":35.0,"currency_code":"INR","in_stock":false},{"title":"100 g","offer_id":32485573591115,"sku":"BASS100","price":149.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/files\/ThaiSweetBasil.jpg?v=1695193771"},{"product_id":"broccoli","title":"Broccoli","description":"Broccoli is from the same family of cabbage and cauliflower, so can be substituted in many Indian dishes that phool gobi and patta gobi are used in. \u003cbr\u003e\u003cbr\u003eIt has tight clusters of deep green buds and thick, very tasty edible stems. Trim the outer skin of the stem and you another delicious vegetable to add to the dish.\u003cbr\u003e\u003cbr\u003eThe broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish. Note that green vegetables like broccoli will turn from vibrant green to drab olive green so always undercook it as much as you can.\u003cbr\u003e\u003cbr\u003eThe easiest way to dress cooked broccoli is to dot it with dabs of butter. Or toss it with salt, lots of freshly ground black pepper, fresh ginger and sprinkle it with a little vinegar or lemon juice. (Black pepper, by the way, is one of those perfect pairings with broccoli.) You can also dress with olive oil and lemon zest or balsamic vinegar. Good with toasted slivered almonds or toasted sesame seeds too. Goes well with mayonnaise on the side, and good with toasted slivered almonds or toasted sesame seeds too. Grated Parmesan, Dijon mustard, chopped garlic and dry fried cashews, are other ways to dress broccoli. You can also drizzle it with a dressing or dip it into a sauce.  \u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"250-350 gm","offer_id":32465003774027,"sku":"BROC250","price":100.0,"currency_code":"INR","in_stock":false},{"title":"500-650gm","offer_id":32497589846091,"sku":"BROC500","price":200.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/products\/Webp.net-resizeimage_13_3c35290d-af77-4d17-9175-12dc54087ae8.jpg?v=1592905499"},{"product_id":"shiso-leaf","title":"Shiso Leaf","description":"\u003cspan\u003e The ornamental green \u003c\/span\u003eleaves are in the mint family and are often used to provide a refreshing garnish to fish, rice, tempura, soup and vegetable dishes in Japanese cooking\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"Trikaya Online Store","offers":[{"title":"100 g","offer_id":32502433316939,"sku":"SHIL100","price":85.0,"currency_code":"INR","in_stock":false},{"title":"20 gms","offer_id":32502385115211,"sku":"SHIL020","price":25.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/products\/ShisoLeave.jpg?v=1593590613"},{"product_id":"bangkok-chilli","title":"Bangkok Chilli","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"50 g","offer_id":43719465304373,"sku":"BANC050","price":40.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/files\/BanckokCHili.jpg?v=1695194138"},{"product_id":"copy-of-cabbage-chinese","title":"Michillin Cabbage","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"800-1000gms","offer_id":44216307155253,"sku":"MICC","price":149.0,"currency_code":"INR","in_stock":false},{"title":"500-700gms","offer_id":44215410295093,"sku":"MICC700","price":75.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/products\/WhatsApp_Image_2023-01-05_at_10.31.37_AM-removebg-preview.png?v=1672894996"},{"product_id":"copy-of-chinese-broccoli","title":"Asparagus","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"250 g","offer_id":45306395164981,"sku":"ASPA250","price":99.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/files\/WhatsApp_Image_2023-06-13_at_6.19.43_PM-removebg-preview.png?v=1686660739"},{"product_id":"nasturtium-leaves","title":"Nasturtium Leaves","description":"\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eNote: Images are only for illustrative purposes, actual product and colour may slightly differ.\u003c\/span\u003e\u003c\/p\u003e","brand":"Trikaya Online Store","offers":[{"title":"20 gms","offer_id":47361780515125,"sku":"NASL020","price":20.0,"currency_code":"INR","in_stock":false},{"title":"100 g","offer_id":47361780547893,"sku":"NASL100","price":80.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/files\/image.png?v=1699347768"},{"product_id":"thai-mix-copy","title":"Thai Vegetables Mix","description":"\u003cp\u003eMix of Thai Kailaan 100gms,Kangkong 50gms,Baby Bunching Onion 20gms,Bangkok Chilli  15gms, Snow Peas 20gms,  Asparagus is not available in the range temporarily due to its unavailability\u003c\/p\u003e","brand":"trikaya_ecommerce","offers":[{"title":"250gms","offer_id":50445695451445,"sku":"THAV250","price":99.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0294\/7527\/4827\/files\/pixelcut-export_eface64c-5a1b-4333-9dcb-6b5843664c02.jpg?v=1735887835"}],"url":"https:\/\/trikaya.net\/collections\/chineese-thai.oembed?page=2","provider":"Trikaya Online Store","version":"1.0","type":"link"}