Basmati rice belongs to the group of perfumed rice grown mainly in India, Nepal and Pakistan. This rice is long and thin grain of rice, the smell has a light pandan like smell. Compared to Thai and Cambodian flavored rice, this rice is a very dry type of rice. The rice grains do not stick together after cooking, because it has low rice starch. Are you curious about our range of rice or other products? Do not hesitate to get in touch. Call or email us!
In Asia you often see basil seeds in drinks and dessert, here they are still somewhat unknown. The sweet basil seeds are black in color and come from the lemon basil. Before use, you have to put them in water for a while so that some can expand into what looks like frogspawn. The small jelly, transparent balls still have a black dot in the middle. Scoop them out of the water before using them in your drink or dessert. The basil seeds are said to be good for lowering cholester
The edamame beans are better known as Japanese soybeans, they are used in Japan for countless dishes. Do not confuse the edamame beans with other soybeans, these are harvested when they are young. Older soybeans cannot be eaten fresh, they can only be eaten/processed after being cooked or fermented for a long time. The Japanese soybeans are similar in taste to peas. You can often find them in pods sprinkled with salt as a snack or side dish at a Japanese restaurant. The beans
The 5 most famous Thai curry pastes are: red, green, yellow, panang and massaman curry. Here in Europe, the red and green curry are the most commonly eaten of Thai curry's. These 2 curry's are based on shrimp paste, shallots, chilies, lemongrass, galanga, coriander root and garlic. The red curry mainly contains dried chilies, but the green curry is hotter. This is because they use young green chilies, which are much spicier. These two curry's are finished with sweet Thai bas