Produce by BIBO FARM
Thai Basil
Thai basil is of Southeast Asian origin, and is a common ingredient among the cuisines of this region. It has a slightly spicy, licorice-like flavor. In terms of appearance, Thai basil has a purple stem and small, sturdy leaves with serrated edges.
Sweet Basil
Sweet basil has a fresh aroma with a subtle peppery flavor and a hint of mint. Perhaps the most popular and widely used culinary herb. It is a tender annual, aromatic plant with a spicy odor and flavor.
Betel Leaf
Betel leaf is a vine from the family of Piperaceae, mostly consumed in India and Asia as a ‘Paan’ along with ‘Arcea Nut’ or tobacco.
Taro Leaves & Stems
Taro leaves and stems are the young leaf stalks, or petioles, of the Taro plant. ... esculenta can be eaten when they are more mature. Often the young, as-yet unrolled leaves and stems are harvested together, and cooked together in vegetable dishes or soups.
Curry Leaves
The fresh leaves are an indispensable part of Indian cuisine and Indian traditional medicines. They are most widely used in southern and west coast Indian cooking, usually fried along with vegetable oil, mustard seeds and chopped onions in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi.
Rosemary Leaves
Rosemary leaves are used as a flavoring in foods, such as stuffing and roast lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood that goes well with barbecued foods