asian pearsgarnish, sauté slices a second or two; sprinkle with sugar to glaze. pair with shrimp,...

Asian Pears

Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec

General Information: Also known as Nashi (Japanese for Pear), Apple Pear, Sand Pear, Chinese Pear

Oriental Pear and even Pear Apple. There are twenty-five varieties of Asian pears in the United

States and over one hundred different varieties in Japan.

Taste & Appearance: Combines the taste of an apple and a pear—deliciously juicy with a crisp crunch

and firm texture unlike traditional pears. Asian pears maintain their consistent texture long after

picking and storage.

Available: Year Round From: China, Chile, New Zealand, & USA

Usage: Serve chilled with a variety of cheeses, including Brie, Camembert and Stilton. You can also

mix its crunchy chunks in a fruit salad or with watercress or spinach salad. They are excellent for

baking, sautéing and even for poaching in syrup to serve as a dessert. You should also try drizzling

thinly cut slices with caramel or chocolate as a delectable treat.

Pack Size: Tray (Random Counts) 4 - 5 kg Net Weight

Cape

Gooseberries


General Information: Also known as Goldenberry Ground Cherry, Husk Tomato, Strawberry Tomato,

Golden Husk and Poha. This plant was grown by early settlers of the Cape of Good Hope before 1807.

The name "gooseberry" comes from the old British culinary practice of serving roast goose stuffed

with these berries.

Taste & Appearance: Small orange fruit similar in size and shape to a cherry tomato. The

fruit is covered in a papery husk. Flavor is a pleasant, unique tomato-pineapple like blend.

Available: Year Round From: Colombia, Chile & Peru

Usage: Popular when made into delicious pies and jams, the Cape Gooseberries puckery tartness

provides the perfect contrast when smothered in a rich tarragon cream sauce and served with a

delicate fillet of sole. This same gooseberry sauce is excellent when served with rice or steamed

potatoes. For a unique dessert to delight guests, dip whole Cape gooseberries in fondant icing. Pack Size: 12 x 100 gm

http://en.wikipedia.org/wiki/Cape_of_Good_Hope

http://en.wikipedia.org/wiki/1807

http://en.wikipedia.org/wiki/Colombia

http://en.wikipedia.org/wiki/Colombia

http://en.wikipedia.org/wiki/Peru

Figs Black Mission (Dried)


General Information: All dried figs harvested in the United States are grown in California's Central

Valley. There are more than one hundred varieties of figs but only a few are commercially produced.

The Black Mission fig is the best-known variety. Taste & Appearance: Sweet honey taste. They are black to dark purple in color with very

firm, thick flesh. Available: Year Round

From: California

Usage: Mainly eaten raw, used in jams, wines and for making fig bread. These little guys are also

great with hot peppers, garlic, onions and anchovies. Pairing them with prosciutto, smoked pork or

poultry has also proven to be a winning combination. They’re also excellent for making a tasty paste

for spreads and fillings.

Pack Size: 5 lb

Mangos


General Information: Also known as Mangot, Mange, or Mangou. It originated in Southeast Asia

where it has been grown for over 4,000 years. Mango trees are evergreens that will grow to 60 feet

tall. Most of the mangos sold in the United States are imported from Mexico, Haiti, the Caribbean

and South America. Today there are over 1,000 different varieties of mangos throughout the world. Taste & Appearance: Sweet tropical taste reminiscent of pineapples and peaches. The texture is

smooth with a slippery pulp. May be round, oval or kidney shaped. The colors range from green to

yellow-orange with a deep red blush. The interior flesh is orange and has a large seed covered with a

tough flesh in the center. Available: Year Round

From: Brazil, Peru, & Mexico

Usage: You can eat them as is, use in sauces, salads, add to smoothies, puree and use them to top

waffles. Served as a mango chutney or salsa with roasted meats and poultry creates a divine

pairing. They’re delicious by themselves over ice cream or sautéed with butter, sugar and liqueur

for a heavenly sundae. Many people have also fallen in love with whirling them into tasty daiquiris. Pack Size: 4 kg

Papaya


General Information: Also known as Papaw or Paw Paw (Australia), Mamao (Brazil), and Tree Melon.

Taste & Appearance: A gleaming sunny yellow skin. The delicately scented flesh is a creamy yellow

and is deliciously sweet. The flavor has been described as a blend of mango, peach and banana. It

features edible black seeds in the center cavity, which is encased in a gelatinous coating. These

crunchy seeds feature a peppery taste.

Available: Year round From: Hawaii

Usage: Slightly lacking in acidity, a squeeze of lime juice enhances this fruit's addicting flavor. Fill

seeded halves with ice cream, yogurt, fruit or sherbet for a healthy treat. You can also sprinkle them

in granola. Pair with coconut, bananas, pineapples and mangoes for a tasty fruit salad. Let this fruit

ripen and it’ll be perfect for pureeing for smoothies and sauces. You should also try combining this

fruit with honey, fruit juices or yogurt. Pork, especially ham, and poultry are very compatible

partners. Cinnamon, ginger, lime, curry, nutmeg and macadamia nuts enhance its wonderful yet

delicate flavor. You may also rinse the seeds and use them as garnish or to make a mildly spicy

condiment. Pack Size: 10 lb

Starfruit


General Information: Also known as Carambola, Chinese Star Fruit, Star Apple and quite

appropriately, Five-Angled Fruit. Taste & Appearance: Glossy, yellow and translucent, this unique fruit's thin waxy skin has five

deep lateral ridges that form charming star shapes when sliced. Pleasantly citric, the complex

taste of this attractive fruit has been described as combining plum, pineapple, apple, lemon and

grape when it ripens to yellow. Its crisp texture offers a sweet-tart juice. In general, narrow

ribbed fruits tend to have a tarter flavor with the thick fleshy ribs featuring a higher degree of

sweetness. Available: Year Round

From: Malaysia & Taiwan

Usage: Requiring no peeling or seeding, simply enjoy Star Fruit out of your hand. You can also add it

to fruit and vegetable salads for a refreshing treat. Others like to blend it with avocado for a unique

twist. Kiwis, mangoes and bananas. Puree with other fruits or by itself for Bavarian creams, ices,

mousses and sherbets. For a texture and flavor balance, combine with sweet soft fruits. For edible

garnish, sauté slices a second or two; sprinkle with sugar to glaze. Pair with shrimp, fish and poultry

dishes. Substitute for lemon or lime slices to garnish chilled beverages and cocktails. If green-

ribbed fruit is purchased, let ripen until yellow unless a sharp tart taste is preferred. Pack Size: 3.5 kg

Anise Fennel


General Information: Also known as Fennel, Sweet Anise and Florentine. Taste & Appearance: Has a licorice-flavor and is completely, edible. Bright apple-green in color.

Available: Year Round From: California

Usage: Bulbs may be eaten raw or cooked. Cooked roots and stalks may be served as a vegetable for

side dishes. You can also chop the stems and add them raw to salads. Add chopped leaves to soups

and salads or serve with fish and poultry for wonderful accenting. Blend with smoked ham and blood

oranges for a fragrant, crunchy light salad. Pack Size: 12 Count

Bok Choy Baby


General Information: A member of the Chard family, and native to China. Varieties include Pai

Tsai, Shanghai, Pak Choy, Lei Choy and Canton Pak Choi.

Taste & Appearance: Both the leaves and stalks are tender, and impart a mild cabbage flavor. All of

these varieties can be identified by their dark green leaves and white ribs, with the exception of

Shanghai varieties, which produce light green ribs and leaves.


Usage: Can be cooked on its own or added to stir-fry dishes, soups, salads and side dishes where its

flavor blends nicely with a magnitude of other foods. Can also be boiled, steamed, sautéed, stir-fried

and served raw. To prepare, separate ribs and rinse under cold running water to remove trapped dirt

particles, drain and chop as desired. Like most leafy greens Bok Choy reduces in volume as it cooks

and can be prepared in just 2-3 minutes. Bok Choy can easily be substituted in recipes calling for

cabbage, spinach or chard. Pack Size: 10 lb

Bok Choy Large


General Information: Dark green leafy vegetable that is native to China. It is a member of the

cabbage family, although many of us wouldn't associate the two because they look so different.

There are many spelling variations that are used to describe this vegetable, the following are the

most common: Bok Choy, Bok Choi, Choy Sum, and Pak Choi.

Taste & Appearance: White stalks are juicy with a mild sweetness and crisp texture. Available: Year Round

From: California

Usage: Try dicing it to add the perfect flavor and texture to mixed green salads, stir-fries,

braises, soups and steamed dishes. It’s delicious subtle flavor goes well with poultry, beef, fish,

shellfish, lamb or pork. It’s excellent steamed, sautéed or boiled. While this vegetable's solid flavor

can stand alone, you can enhance it with drizzled butter or your favorite seasonings and fresh

herbs. Cook stems separately as they require longer cooking. Broad leaves are perfect for wrapping

foods to be steamed. You can also use the leaves to line steamer baskets for cooking dumplings.

Present your entrees in a fancy manner by serving plates garnished with these edible leaves. If it’s

just beginning to flower, the middle flowering stems are edible and may be cooked with the stems. Pack Size: 30 lb

Belgium Endive White


General Information: In Belgium, this vegetable is called Witloof, which is Flemish for "white leaf." Taste & Appearance: Elegant white chicons offer a rich slightly bitter flavor. Smooth and slender,

boasts bright white yellow-tipped closed leaves. Available: Year Round

From: BC

Usage: This item provides lovely accenting for salads and sandwiches, but should be used sparingly.

However, sautéing, braising and baking mellows its sharp bite. You can also add it to soups and stews.

Blanch or steam whole and braise in butter and lemon juice for a delightful combination. Or, for a

fancier option, you may the sauté leaf strips in butter with a sprinkle of sugar until brown and

caramelized. It’s also quite delicious served with chicken breasts, pheasant, wild game, sautéed

scallops or veal. Try stuffing the leaves with soft cheese for a unique appetizer—citrus fruit loves

its tangy company. It also forms an ideal partnership with sweets—combine with beets or apples. To

prepare, rinse quickly in cold water as soaking increases its bitterness. To store, wrap in a damp

paper towel; refrigerate up to five days. Longer storage increases bitterness. During storage,

remove brown leaves, pat dry, and rewrap, covering the heads; refrigerate. Note: Do not cook in cast

iron as the leaves will blacken.

Pack Size: 10 lb

Carrots Rainbow


General Information: Although carrots were originally purple, other colors such as red, white and

yellow also appeared in Asia thousands of years ago. Taste & Appearance: This delightful array of colorful carrots offers delicious flavor

and great presentation. Chefs are crazy about these carrots!

Available: Year Round From: Alberta, CA & Mexico

Usage: Steam, microwave, braise, boil, roast or bake. Versatile Rainbow carrots love to show up

on fresh veggie trays and appetizer platters. Dips and dressings enhance flavor. Ideal side dish for

grilled, roasted or sautéed meat entrées.

Pack Size: 25 lb

Celery Root


General Information: Also known as Celeriac Remoulade

Taste & Appearance: An intense celery flavor. Some say a cross between Celery and Jicama. Its

brown, rough skin is thick and mottled. This root vegetable has creamy white flesh with a crisp

texture.

Available: Year Round From: CA

Usage: This item forms a flavorful part of salads, soups, stuffing and fritters. You may also braise,

sauté, steam, boil, roast, bake, puree or simply enjoy raw. Do not overcook as this root vegetable

becomes mushy rather quickly. Some folks love marinating the slivered root with lemon juice and salt

(Let stand one hour, rinse, drain and dry thoroughly before adding dressing. Then use one-teaspoon

salt and one tablespoon lemon juice per pound of celery root). Celery root blends well with potatoes,

beets, carrots, watercress, sausages, smoked meats and walnuts. Try using it to enhance cream of

potato or celery soup. It also makes a delicious substitute for mashed potatoes—simply puree or

mash. The stalks are ideal in soup and stew but use gently as they have a rather potent flavor.

Surprisingly, pears and apples love its tasty company. To prepare, peel root and immediately immerse

in lemon-water to prevent from turning brown. Add some milk to the cooking water to whiten root

when poaching or boiling. Pack Size: 10 lb

Daikon


General Information: Comes from two Japanese words: dai (meaning large) and kon (meaning root).

Other Names include Lo pue (Hmong), lor bark (Cantonese Chinese), labanos (Filipino), and cu-cai

trang (Vietnamese). Also known as an Oriental radish, Chinese radish, and icicle radish. Taste & Appearance: Similar to a radish with a sweet refreshing flavor. It is a smooth-fleshed

white skin winter radish and its color range also includes, pink, black and green. The variety most

commonly available is about 1 foot long and 1 to 4 inches in diameter.

Available: Year Round From: B.C, California & China

Usage: This is an extremely versatile vegetable that can be eaten raw in salads, cut into strips or

chips for relish trays, and grated for use as a condiment. It can also be stir-fried, grilled, baked,

boiled or broiled. And as a general rule you can use it as you would a radish. Many people enjoy this

vegetable simmered in a soup. They are also preserved by salting as in making sauerkraut. Not only

can the root be eaten, but the leaves are also rich in vitamin C, beta carotene, calcium, and iron. To

prepare, peel skin as you would a carrot and cut for whatever style your recipe calls for.

Pack Size: 10 lb

http://whatscookingamerica.net/DaikonRadish.htm

Daikon Sprouts


General Information: Kaiware is the week-old growth of seeds of the white Daikon Oriental radish.

Taste & Appearance: These radish sprouts have a very powerful radish flavor with a strong peppery

finish. It has numerous seedlings and produces long silky stems about four inches long with green

leaves.


Usage: These sprouts add a peppery punch to chicken, potatoes, hamburgers, shrimp, raw or cooked

fish, noodles, eggs and lamb. It also makes an ideal substitute for watercress, parsley and pepper.

Float on clear soup, fold into omelets, snip on dips, and use it to enhance egg salad. Use in soups,

salads, sushi or use as a garnish. This item also makes for a tasty bed for grilled fish and roasted

meat entrees. Others love it for midday snacks, stuffing it into sandwiches. If bagged, fluff and

untangle. To perk up limp sprouts place them in ice water for about ten minutes, then drain, dry

thoroughly, rewrap and chill. To store, always keep sprouts refrigerated. Add to dishes at the last

minute of cooking to protect flavor and texture.

Pack Size: 12 x 3 oz

Garlic


General Information: More myths and lore have been written about garlic than almost any other

food. That’s probably partly because it’s one of the oldest cultivated plants in the world and has

been grown for over 5,000 years.

Taste & Appearance: From a subtle sweet flavor to a strong almost overpowering one, garlic can take

on a wide range of tastes depending on how it's cooked (raw, cooked, whole crushed or sliced). Raw

garlic is much stronger than cooked, and minced garlic is stronger than sliced. Roasted whole garlic

has a totally different taste to crushed raw garlic. Both the cloves and the entire bulb are encased in

paper-like sheathes that can be white, off-white or pinkish. Available: Year Round

From: China

Usage: Use with meat, poultry, game, vegetables, soups, stews, salads, tomato dishes, pizza, sauces

and casseroles. And shrimp scampi wouldn't taste the same without it. Pair with portabella

mushrooms, too. Actually, there are few dishes that don’t benefit from the addition of garlic. Pack Size: 5 & 22 lb

http://www.garlic-central.com/garlic-cooking.html

Ginger Root


General Information: Also known as African Ginger; Black Ginger; Jamaican Ginger; Zingiber

officinale

Taste & Appearance: Its fine-grained aromatic white flesh offers a peppery, spicy, sharp,

pungent and warm flavor that is distinctly and deliciously its very own. Knobby-shaped, gnarled and

fibrous, ginger root's light brown smooth skin has a faint sheen.

Available: Year Round From: China, Taiwan & Thailand

Usage: Popular for flavoring ice cream, beverages, bread, cakes, cookies, and other pastries. Sliced,

grated or peeled, ginger enhances sauces, condiments, marinades, glazes and stir-fries. A key

ingredient in curry powder, ginger also makes tasty pickles, stews, soups and even cheese. You should

also try grating it to add to chilies, tamari, sesame oil, shallots and chopped spring onions. Add its

zest to young tender vegetables, cucumber or bean sprouts. To make ginger juice, extract juice from

a small piece of fresh ginger with a garlic press. Infuse in sherry or wine for cooking or drinking. Pack Size: 1 & 5 & 30 lb

Horseradish


General Information: Horseradish is still planted and harvested mostly by hand. Sales of

bottled horseradish began in 1860, making it one of the first convenience foods.

Taste & Appearance: Not only does this aggressive member of the mustard family offer a

seriously intense flavor, it also delivers a very tasty and surprising sweetness. Available: Year Round

From: Missouri

Usages: To enhance flavor, grate fresh horseradish on meat, seafood and cold or hot vegetables. Its

potent flavor is superb with avocado, served with beef or pork, sprinkled in purees, on sandwiches or

in creamed soups. Try stirring grated horseradish in hot pureed celery root, beets, beans, parsnips or

potatoes. You might also try using it to perk up cream sauces, ketchup or mayonnaise. Swirl some in

cranberry or applesauce and then serve as a condiment with meat. Many people also enjoy adding it to

smoked fish as a grated combination with sour cream, a sprinkle of lemon juice and a pinch of sugar.

For a spunky flavor accent, add chips of root to potato, lamb and onion stew. To store, wrap root in

slightly damp toweling, wrap again with a dry towel and then refrigerate. If mold or soft spots

develop, scrape root, rewrap in fresh towels and then refrigerate.

Pack Size: 2 & 10 lb

Jicama Root


General Information: Native to Mexico, this root is also called Mexican potato or Mexican turnip.

It’s low to the ground vines can spread several feet in diameter and requires a long warm growing

season and relatively short days.

Taste & Appearance: Sweet in flavor, its texture is very crunchy. Comes in all sorts of irregular

shapes. Has a delicious white crisp flesh tightly wrapped in a tan-ivory colored peel. Available: Year Round

From: Mexico

Usage: Raw or cooked, it adds a delicious crunch to almost anything. You may bake, steam, braise,

deep-fry or boil it. Add to salads, cut in strips and serve with dips or try dicing it and smothering it

in flavorful sauces. It’s also ideal for adding crunch to stir-fries, and pairing with seafood and

poultry. It also makes a perfect substitute for water chestnuts. To prepare, peel away fibrous outer

skin and cut into desired shapes.

Pack Size: 10 lb

Lemon Grass


General Information: A member of the sugar cane family, this tropical plant grows about two to

three feet in diameter and loves sunshine and plenty of moisture in well-drained soil.

Taste & Appearance: Taste is reminiscent of lemon zest with a hint of ginger. It offers a rich

lemony scent and matching flavor without any true lemon tartness. Lemon grass produces a slightly

swollen white base that looks somewhat like a scallion and is entirely edible.


Usage: Popular in tea blends, lemon grass is used more like a spice than a green. Minced or chopped,

add lemony flavor to marinades, vinegar and salad dressings. Chicken and fish dishes welcome its

citrusy taste. You might also enjoy adding it to soups, curries and stews. However, lemon grass does

not disintegrate in stews and soups, so you will need to remove it just before serving. Another

fantastic option is using it to make herbal butter for topping vegetables, salmon sandwiches and

baked fish. Lightly sweetened lemon grass butter also provides a simple way to wake up breakfast

waffles and pancakes. To prepare, remove the outer leaves from the bottom third of the stalk to

expose the tender core. Bruising and crushing releases more flavor before cutting into one to two

inch lengths. For smooth-textured foods, use just the white base up to the first branch of the stalk.

Pack Size: 1 lb

Lotus Root Peeled


General Information: Also known as Lily Root. For special events, the Chinese often stuff the roots

with a mung bean puree or braise it with pork. The Cantonese make a favorite tonic soup by boiling

lotus root with pork bones or an entire piece of belly pork. This "cooling" soup, as it is called, is

served when an improved state of health is desired. Thailand and parts of Southeast Asia share a

passion for the young stems the plant produces. The Japanese love to make an attractive lotus root

snack by stuffing the holes with mustard, deep-frying it, and then cutting it into slices. Western

chefs especially prize the unusual- looking lacy slices as a decorative garnish.

Taste & Appearance: A slightly sweet pleasantly mild flavor, its crisp flesh is akin to a raw potato.

Some describe the flavor as reminiscent to fresh coconut. An interesting pattern of ten air tunnels

creates white slices that resemble snowflakes or wagon wheels when crosscut.

Available: Year Round From: China

Usage: Slice or grate—add to stir-fries, braises, stews, soups or fresh salads. You should also try

deep-frying slices for unique chips. Bake or boil; season as desired. Use thin slices as an attractive

edible lacy garnish. Stuff with filling or cook whole. Prepare similar to potatoes.

Pack Size: 10 lb

Onions Cippoline


General Information: Native to Italy, Cipoline or Cipollini onions are, botanically speaking, the bulbs

of a flowering plant. Taste & Appearance: Has a firm flesh that offers a sharp and deliciously unique flavor. They

appear to be flattened and encased in a yellow thin papery skin. Available: Year Round

From: California

Usage: Salads, sauces, salsas, dips and relishes love this onion. Slices add crunch and flavor to

sandwiches for a refreshing snack. This versatile onion can be braised, sautéed, baked, broiled,

boiled, grilled or prepared in the microwave. If you’re looking for a simple way to fancy up your

entrees, try sautéing until slightly caramelized, and then serve with roasted meats, baked fish or

grilled chicken. This onion loves to enhance wild mushrooms. And for a true crowd pleaser you might

also consider making onion soup, topping with melted cheese, and then serving with crusty bread or

crackers. To store, keep cool and dry. Wrap cut onions in plastic; refrigerate up to four days. Pack Size: 10 lb

Onions Pearl


General Information: There are gold, red and white varieties, but white pearl onions are the most

widely available. Taste & Appearance: Smaller than boiling onions, the crisp texture of these special little onions

offers an initial sweetness and a mild flavor but leaves a delicious, sharp lingering aftertaste. All are

encased in a very thin wrapper and are usually three-fourths to one-and-one-fourth inches in

diameter. Cooked pearl onions offer a crunchy bite.


Usage: Generally, these can be used like any boiling onion. They are excellent pickled, creamed or

marinated in cocktails. Delicious in soups, stews or casseroles, their tiny size makes them perfect

for enjoying whole. They’re also a hit at BBQ’s when threaded onto kabobs. Dip peeled whole onions

in batter and fry until golden. Another successful combination occurs when you pair them with fresh

peas. You can also finely chop them and add to dips. Peeled and braised, these little beauties

transform roasted poultry and meats into a savory dish. They’re especially ideal for flavoring white

sauce and enhancing sautéed mushrooms. For a tantalizing twist try braising them in pan juices from

roast turkey or veal with brown sugar and adding diced bacon and a cup of raisins.

Pack Size: 5 lb Gold – Red - White & Assorted

Onions Shallot


General Information: These are often thought to be another variety of onion, but they are

actually a species of their own. Taste & Appearance: The flavor is sweet and delicate. Unlike the onion, the shallot actually

sweetens a sauce and does not add pungency. Shallots resemble the onion with garlic similarities in

its appearance as it is wrapped in a very thin onion-like pinkish-tan-colored skin.


Usage: Roasted, double-poached, or stewed, shallots are one of the cook's best culinary buddies and

valued for their versatile kitchen use. Used like onions, they may be eaten raw or cooked. Cooked

quickly to a soft texture, they are perfect for sautés, crepes, omelet fillings, or speedy sauces.

Cooking enhances their wonderfully intriguing flavor. Minced, sliced, or raw, they add delicious flavor

to appetizers, dressings, marinades, vinaigrettes, stews, soups, casseroles and salads. They also blend

well with poultry, fish, and meat dishes. Sauces and butter are very receptive to their delicate and

mild flavor contribution. Lemon juice and wine have a special affinity to the shallot's subtle flavor—

these are a must serve with fish dishes.

Pack Size: 5 lb

Pea Shoots Green


General Information: Peas shoots are the choice leaves and tendrils of pea plants. Taste & Appearance: Flavors range from a garden fresh sweet pea to a mild radish, and have

radiantly colorful green shoots.

Available: Year Round From: Alberta & BC

Usage: Add to salads, veggie trays and party platters. Serve a fresh mound of pea shoots with a

squeeze of lemon juice add some ginger and sugar to taste. Great garnish to dress up most anything—

a healthy treat you can feel good about. Pack Size: 1 lb

Salsify Black


General Information: Also known as Black Oyster Plant and Vegetable Oyster Taste & Appearance: Some say it has a subtle but definite oyster taste, others find it tastes like

an artichoke heart. There is a white and a black salsify. The white is shaped like a parsnip and is

generally 1 foot long and 2 ½ inches in diameter. It comes in bunches with the leaves attached. The

black is leafless with heads of yellow ray flowers. The thin black taproot grows up to one meter long

and up to 2 cm in diameter. It has a black skin with white internal flesh. Available: Year Round

From: Belgium

Usage: The thick black skin of the salsify root is inedible and must be removed either prior to or

after boiling. If the skin is removed prior to boiling, the peeled root should be immediately immersed

in water and mixed with vinegar and flour in order to prevent discoloring. Since the root sap is

extremely sticky, it is often more convenient to peel it after boiling the root for 20 to 25 minutes.

Black salsify is often eaten together with other vegetables, such as peas and carrots. But it is also

popular in a white sauce, such as bechamel sauce or mustard sauce. Boiled salsify roots may also be

coated with batter and deep fried. Braise, boil, stream or puree for soups and chowders.

Pack Size: 5 kg

http://en.wikipedia.org/wiki/Taproot

http://en.wikipedia.org/wiki/Boiling

http://en.wikipedia.org/wiki/Pea

http://en.wikipedia.org/wiki/Carrot

http://en.wikipedia.org/wiki/Sauce

http://en.wikipedia.org/wiki/Bechamel_sauce

http://en.wikipedia.org/wiki/Mustard_%28condiment%29

http://en.wikipedia.org/wiki/Batter_%28cooking%29

http://en.wikipedia.org/wiki/Deep_frying

Savoy Cabbage


General Information: The four varieties of cabbage are green, Savoy, red and Napa, and is also

called celery or Chinese cabbage. Italian recipes are this cabbage's claim to culinary fame. Taste & Appearance: Mellow-flavored, its taste is mild, sweet and deliciously distinctive. Oval-

shaped and rather delicate, Savoy cabbage produces crinkled and wrinkled crisp leaves.


Usage: Served raw or cooked and prized for its nice flavor and considered the most versatile

of the cabbages, casseroles, soups, stews and salads love its tasty presence. Cayenne pepper, dill

weed, celery seed and allspice will enhance its flavor. You can also serve it alone as a side dish.

Or try shredding cabbage for tacos instead of lettuce. You’re also sure to enjoy making a savory

Savoy cabbage soup. Pairing it with corn fritters also creates a winning combination. Pan-fry with

cut up bacon, sliced onion and an unpeeled chopped apple for a mouthwatering treat. Or, add one-

half cup celery and a half head of thinly sliced or shredded Savoy cabbage, sauté four to six

minutes until tender, stirring constantly. Just before serving, stir in one tablespoon caraway

seeds. Serve with warm crusty bread. To prepare, core the head and cut into wedges. Bake,

braise, microwave or steam. Pack Size: 10 lb

Shanghai Bok Choy


General Information: This is a member of the cabbage family, and is also known as Bak Choi,Paak

Choi, Chinese chard cabbage and Chinese mustard cabbage. Taste & Appearance: It has a light fresh mustard flavor, and has crunchy pale green leaves and

stems. Available: Year Round

From: California

Usage: Best-cooked whole, the stems and leaves can be boiled, steamed, sautéed or braised. Add its

mild taste and tender texture to stir-fries, stews and soups. Its subtle flavor pairs well with poultry,

beef, shellfish, lamb or pork. You can also simply chop it up and toss into mixed green salads. The

leaves will retain most of their green color if briefly cooked and served promptly. Use them as an

attractive edible garnish to dress up main entrees. This item also provides a simple substitute for

cabbage.

Pack Size: 10 & 30 lb

Sunchokes


General Information: Known as the Jerusalem artichoke since the seventeenth century, fairly

recently it has finally been more appropriately referred to as the Sunchoke. It has nothing in

common with the actual artichoke or the city of Jerusalem.

Taste & Appearance: Its extremely crisp white flesh has a sweetly fresh nutty taste with subtle

hints of an artichoke heart and salsify. Ivory and crunchy, the chewy texture is quite similar to

Jicama or a water chestnut. Its knobby thin-skinned exterior is usually tan-gold to cream colored but

some varieties are reddish or purplish. Available: October to July Very Sporadically August & September

From: California

Usage: Raw or cooked, cold or hot, this rather strange looking vegetable is surprisingly delicious.

Creamy or oily dips and sauces go well with its crisp raw texture. Add crunch to salads, soups, stir-

fries and casseroles. You’ll also lick your chops when you lightly steam or sauté it and drizzle with a

Hollandaise sauce. And you can dice, slice, grate, julienne or chop it and add to a variety of salads.

For an unusual salad, blend grated Sunchokes in mayonnaise dressing, sprinkle generously with black

pepper and add chopped parsley. For a change of pace, bake whole with roasts for a nutty-sweet

flavor. Immerse cut pieces in acidulated water to prevent discoloring. Pack Size: 10 lb

Taro Root


General Information: This root is commonly found in Asian and Spanish markets. Latin countries

cook chunks of taro root in syrup to make a luscious confection called "marrons glaces." It is then

pureed and pressed through a colander to make vermicelli. Chinese restaurants serve shredded taro

as a nest for seafood. French cuisine does the exact same to make their bird's-nest potatoes. Of the

many tubers available, the starchy taro root varieties have been the most acceptable to American

taste. Chefs everywhere are cooking with intriguing Asian vegetables and creating classic Asian

entrees, exotic cross- cultural dishes and serving them as a vegetable side dish or as an edible

garnish. Taste & Appearance: The juicy texture is similar to a chestnut and offers a distinct artichoke

heart and chestnut flavor. It is a brown-skinned rough cylindrical tuber root and has either a pale

purple or white flesh that may be speckled with what resembles grated chocolate. This variety

varies in appearance— some roots may be barrel-shaped and others may be elongated or kidney-

shaped and some weigh in over two pounds. Available: Year Round

From: China & South America

Usage: Peeled before or after cooking, it may be steamed, microwaved, boiled or baked. Because of

its tendency to be dry, it requires constant basting with meat juices or butter. Taro turns from bright

white to cream to grayish to purplish when cooked. If kept in cold water, taro can be peeled hours

before cooking. Pack Size: 10 lb

Tomatillos


General Information: Its name tomatillo means "little tomato." Taste & Appearance: Having a unique gelatinous texture, the flesh offers a zesty sweet and spicy

lemon herb flavor. They vary from one inch in diameter to plum-size and resemble the green cherry

tomato. They are enclosed in a wrapper-like husk, creating an appearance of an oriental lampshade

which is easily peeled away. Available: Year Round

From: Mexico

Usage: More popular cooked than raw. Make excellent salsas and sauces for potatoes, chicken

enchiladas, tacos and cheese dishes. Chop raw for salads, guacamole, gazpacho or use as a garnish for

cold soups. Raw slivers enhance sandwiches, too. Pureed or chopped, they make a delicious tart

dressing. Add with herbs, spices, onions, cilantro, chili peppers and garlic. Pack Size: 10 lb

Mushrooms Dried

Chanterelle

A fruity and nutty taste with pepper notes. Their flavor and aroma are a good

complement to meat, shellfish, and as an ingredient in omelets. Use in soups, cream

sauces, and pastas. Small, yellow to golden, and have a pleasant aroma, and a flavor

which is highly sought after, especially in Europe. Pair with Cornish hen, veal,

pheasant, rabbit or quail. Serve as a side dish or use in a sauce or stuffing.

Serve simply as their flavor can vanish if smothered with strong seasonings. Pack Size: 1 lb

Morel

The famous Morel mushroom is one of the most well-known of the wild

mushrooms and is certainly one of the most sought after by gourmets. A

delicate balance of earthy, nutty, and smoky flavors combined with a meaty

texture. Its hollow body is perfect for stuffing with savory fillings for

sautéing or baking. Combine sautéed morels with grated cheese, dry white wine,

nutmeg and salt and pepper; heat and transfer to fondue pan. With fondue

forks, dip cubes of French or Italian bread and enjoy. Pack Size: 1 lb

Porcini

The dried Porcini mushrooms’ flavors are actually enhanced when the mushrooms

are dried in much the same way as a sun-dried tomatoes’ flavors are. A strong

nutty- woodsy, sweet, meaty taste, with a chewy texture. Especially popular in

Italian cooking where porcinis are added to risotto, pasta, sauces, soups,

casseroles, and stuffing. Beef and onion dishes are this mushroom's forte.

Creamed porcini mushrooms are delicious on toast and canapés. Combine peppery

arugula and sautéed mushrooms; drizzle with a balsamic dressing. Pack Size: 1 lb

Shiitake

They are one of the most versatile culinary mushrooms for their economical

price, featuring a smoky flavor and a meaty texture. Add its delicious taste

and texture to casseroles, stir-fries, sauces, soups, and pasta dishes. You can

braise or fry it. Complement its special goodness with coriander, peppers or

garlic. Use stems in gravies, stock, broth or sauces. Pack Size: 1 lb

Reconstitute Dried Mushrooms To reconstitute dried mushrooms soak them in lukewarm water for

approximately 20 minutes. Do not use boiling water as this will impair the

final flavor. The water in which they have been reconstituted may be used

as stock or for making gravy. Before you do so, it is recommended that

you pour it through a sieve to strain out any extraneous material or grit

that may have been contained in the dried mushrooms.

Mushrooms Enoki


General Information: (Flammulina Velutipes Collybia Vetipes) Also known as Enokitake, Enokidake,

Furry Foot, Nametake, Yuki-Motase, Golden Needle, Winter Mushroom, Snow Puff Mushroom, Velvet

Foot and Velvet Stem Mushroom. Taste & Appearance: Mildly flavored, offer a pleasantly crunchy texture. Slightly acidic, peppery

and fruity, some claim its unusual flavor is slightly apple or grape-like while others say its taste is

reminiscent of radish. Cream colored and wears a small umbrella-shaped cap.

Available: Year Round From: BC

Usage: Traditionally, they are lightly cooked and served in soups, stir-fries with vegetables, meats

and used to dress up clear soups and broths. Asian dishes are this attractive mushroom's specialty.

You can also use it as an unusual edible garnish. It pairs well with seafood, meat, vegetables, leafy

greens, citrus and olive oil. Sandwiches also enjoy simple enhancement with the addition of this item.

Serve this mushroom with white wines. To clean and prepare, trim lower fibrous portions of the stem

leaving stems as long as possible for presentation. Pack Size: 6 x 100 gm & 12 x 100 gm

Mushrooms Shiitake


General Information: (Lentinus Edodes) Other names include golden oak mushroom, Chinese

black mushroom and Japanese black mushroom. Taste & Appearance: Features a deliciously rich earthy smoky flavor. Varying from two to eight

inches in diameter, its cream-colored interior is described as supple and firm, releasing a wonderful,

garlicky-pine tantalizing aroma. Available: Year Round

From: China

Usage: Versatile and delicious, congenial and very cooperative, shiitake mushrooms blend well with

almost all foods. Add succulent texture and great taste to soups and stir-fries, sauces, casseroles,

gravies, stews and rice dishes. Sauté then braise and sprinkle with your favorite spices and fresh

herbs. Grilled or broiled, shiitake mushrooms require a generous amount of oil. Slice or chop stems

and then cook separately in oil or stock until soft. You can add the cooked stems to sautéed

vegetables, soups and stews. To clean, wipe with a damp paper towel or use a mushroom brush. Cut a

cross in the top of the cap to allow the mushroom to cook through its thickest part. Pack Size: 3 lb

Peppers Dried

Ancho

A fruity-sweet woodsy flavor with tones of dried plum, coffee, tobacco,

licorice and raisin. It gives a sweet plum-raisin-like flavor to dishes. Add

their sweet bite to cooked sauces. Enhance meat and poultry, vegetables,

casseroles, dips, soups and stews. Adds extra zip to chili con carne or

enchiladas. Pack Size: per lb Heat Scale3-4

Arbol

A smoky and grassy flavor with a searing acidic heat. This Mexican chili

pepper is commonly grounded into powder and added to red chili sauces. The

whole pods can be added to soups and stews to increase heat levels. Can also

be toasted and added to cooked salsas. Pack Size: per lb Heat Scale 6-7

Chipotle

Its unique sweet and smoky flavor tastes like a blend of chocolate and

tobacco. Mostly used to flavor salsas, sauces, chili, stews and soups, ground

for a spunky, but relatively mild table spice. These peppers love to be

smothered in adobo sauce, a zesty mixture of spices, tomatoes, onions and

vinegar. Pack Size: per lb Heat Scale 5-6

Guajillo

Sweet with a berry overtone and a hint of pine. Giving a yellowish color to

foods, its distinct, potent flavor is excellent in chili sauce, salsa, dip,

casseroles, stew, soup and relish. Chicken dishes love its flavor power. Pack Size: per lb Heat Scale 5

Habanero

This is a thin-fleshed chile and is prized as the hottest edible chili in the

world. Mainly used in sauces, it is also great for buffalo wings. Complements

chutneys, stir-fries, soups, or even pizza. Pack Size: per lb Heat Scale 10

Pasilla Negro

Its mildly pungent flavor reveals just a hint of licorice with a berry and grape

overtone. Its name, pasilla, means "little raisin." Mole sauce is this chile's

forte. Seafood entrees especially pair well with its great flavor. This chile is

also used in a powdered form.

Pack Size: per lb Heat Scale 3-5

Peppers Jalapeno


General Information: Originating in Mexico, this items is named for the city of Jalapa in the

state of Veracruz, Mexico. Only the pickled form of this popular chile is called "jalapeño" in

Mexico. Mexican communities call this fresh chile "cuaresmeno." Taste & Appearance: Its juicy plump flesh offers a powerful bite, despite its relatively low heat

scale rating. When green, jalapeños offer a distinctive vegetable flavor; when ripe and red, their

flavor is slightly sweeter. Smooth, sleek, shiny and rich medium to deep green, the bullet-shaped

jalapeño is thick-fleshed with slight characteristic cracks near its stem end. Available: Year Round

From: CA & Mexico

Usage: Add spunk to traditional salsas, picante sauces, breads, stews and, of course, the ever

popular nachos. Bagels, cheese, jelly, dips, stuffing and sausage benefit from its warm heat. Stuff

with savory meat mixtures or your favorite cheeses—deep-fry and serve as a zesty appetizer.

They’re also ideal for adding pep to salads, hamburgers, pizza and casseroles. Sauté thin slices with

string beans, zucchini, carrots and cauliflower. Add a small amount of chopped pepper to perk up

spoon breads, pasta dough, cheese soufflés or cornbread. Uncooked sauces and malanga, yam,

plantain and yucca purees love its sizzling touch. They are also featured in garnish dishes. Roasting

and peeling makes this chile's flavor somewhat less hot.

Pack Size: 10 lb Heat Scale 5

Peppers Pasilla Poblano


General Information: Named "achocolatado" in Spanish, meaning "chocolate colored," this chile is

an essential ingredient in Southwestern and Mexican cuisines. Taste & Appearance: Offering a gentle but somewhat complex flavor. Some say this chile has a

licorice overtone. Shiny and dark blackish-green, wrinkled and five to six or seven inches long, and

ranges from mild to fairly hot. Available: Year Round

From: CA & Mexico

Usage: This is a popular zesty seasoning for sauces and salsas as well as a perfect complement for

seafood dishes. Grind into chili powder and use as a table spice or as a sizzling ingredient in a zesty

table sauce. You can also use it to simply garnish finished dishes. Add to relishes, dips, casseroles,

stuffing, meat, poultry, stews, soups and sautéed vegetables for lovely accenting. It also makes a

great substitution for Ancho and Mulato chilies.


Peppers Thai Chile

Green


General Information: Carelessly used chiles can ruin a dish and this screaming chile is one example

capable of doing just that. Individually sample first, unless you’ve developed a terrific tolerance. To

control their heat, cut slits in whole peppers and add during cooking. Conduct a taste test at various

stages; remove when desired flavor is achieved. Chiles may also be added at the end of cooking, a bit

at a time until desired piquancy is reached. Taste & Appearance: Typical of Thai cuisine, this blazing hot chile has a seriously strong lingering

heat. Thin and rough-skinned, green Thai chile peppers are long and narrow with a very pointed end.

Its flesh has many tiny seeds.

Available: Year Round From: Dominican Republic & Mexico

Usage: Curries, soups and salads respond well to the intense heat of this very hot chile. Add gently

and sparingly to heat up stir-fries and all Asian dishes. If you mix it with sugar and salt you can use

it as a condiment for fresh fruit. To calm and soothe a chile burn in the mouth and throat, drink

milk rather than water. Ice cream, sour cream and yogurt also ease the burn.


Peppers

Vine Sweet


General Information: This small, popular hybrid sweet pepper was originally developed in the late

1990’s. Taste & Appearance: They are super sweet, and have great red, orange and yellow color. Their

walls are relatively thin, and their individual sizes range from 1 1/2 to 3 inches long.

Available: Year Round From: CA & Mexico

Usage: Served raw, it add crunch to salads and appetizers. Their surprising texture stands up to

stir-fries and other cooked preparations. They are perfect for garnish or stuffed for appetizers.

Pack Size: 3 lb & 12 x 1 pint

http://en.wikipedia.org/wiki/Sweet_pepper

Truffle Oils Black & White


General Information: Truffle oil is a high-quality olive oil that has been infused with the flavor

of either white or black truffles. Taste & Appearance: It has an earthy flavor and is used sparingly to give a burst of flavor to

savory dishes. Both are earthy, savory, and robust, while the white oil is likely to have a bit of a

peppery taste. The source and quality of the oil used has a substantial impact on the taste as well.

Available: Year Round From: Italy

Usage: The best use for truffle oil is summed up in one word—drizzling. It is drizzled over

mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia, pizzas, asparagus, bowls of

pasta, fancy salads (preferably with scallops), thick soups, and mushroom ragouts and sauces.

Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable

dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some

of your favorite dishes. You may well find that the best use for your oil is one of your own

creations. Pack Size: 250 ml

Truffles Black


From CHINA (less expensive option)

These are also called Tuber indicum or Tuber sinensis and are a winter black

truffle. Indicum looks like a chocolate truffle but lacks any distinguishing taste

Sinese has a chewy texture and an oily, almost gassy aroma.

From OREGON (four times more expensive than from China)

Also called Leucangium carthuiana. Not a true truffle but, their rich mushroomy chocolate taste is

much appreciated by their loyalists. Oregon truffles are not attractive as they grow underground

and look like it. These small potato-like fruits are warty and gnarled. Some are the size of golf balls

or small nuts.

Usage: Truly authentic truffle fans prefer their truffles fresh and whole, adding them to salads and

grating them over pasta, savory soups and risotto dishes. They’re also divine when sautéed gently in

extra virgin olive oil; season as desired. Smother truffles in a savory cream sauce and serve over

pasta. They also make an excellent pairing with onions and garlic. Another heavenly combination is

made by making truffle butter and serving it with steak. Or you can mix it into honey and serve with

cheese trays. One ounce of whole truffle will permeate three to four cups of rice. Remove the

truffles after five to seven days and promptly cook the rice as the truffle's subtle essence quickly

disappears. Layer the bottom of the bag with rice and then place the truffles on top of the rice. Rice

absorbs the aroma and some flavor of the truffle. They should be refrigerated in an airtight

container. Truffles may also be stored in bourbon, vodka or any alcohol that complements their

flavor. Pack Size: 4 oz

Banana Leaves Frozen


General Information: Banana leaves are used as a kind of wrap in Thai cooking (instead of tin foil).

Unfold banana leaves (be sure to thaw the leaves first). Using scissors, cut one large rectangular

piece (approx. 1 foot by 1 1/2 feet). Then cut a smaller piece to go inside (approx. 8-10 inch

rectangle). The smaller piece acts like a lining since banana leaves are naturally porous. Taste & Appearance: Inedible pliable leaves can measure up to ten feet long and two feet wide. Used

for wrapping an infinite variety of food mixtures, the leaves impart a subtle aromatic quality to foods.

Their colors range from lime to olive green to dark green. Available: Year Round

From: Thailand

Usage: Ideal for wrapping sweet to savory foods. Stuff with poultry, pork, beef, veal, hard-boiled

eggs, cheese, vegetables, rice, beans, grits, herbs and fruits. Boil, steam, bake, barbecue, fry or

smoke with folded side down. Whole fish, especially salmon and red snapper, are cooked in these

exotic leaves. Cook tough cuts of meat slow and long over low heat. Compatible seasonings include

turmeric, ginger, cloves, garlic, shallots and chili peppers. Unique banana leaves provide an unusual

and festive dining experience and are ideal for special occasions. They’re also perfect for finger

food. To prepare, wash leaves well and plunge into boiling water for two minutes; cut into desired

sizes.

Pack Size: 20 lb

Juniper Berry Dried


General Information: Pungent and piney, juniper is actually what gives gin its unique flavor. Taste & Appearance: Bitter-sweet taste and a strong aroma.

Available: Year Round

From: Italy

Usage: These dried berries should be crushed well just before using as the flavor will decline rapidly

once exposed to the air. You won't need many—three or four of these berries will flavor most dishes

without overpowering the main ingredient or other seasonings. Juniper berries are often associated

with wild game cooking although they complement beef and pork as well. They are sometimes used in

sauerkraut and would not be out of place with other hearty vegetables. Think of juniper berries for

marinades and sauces particularly those with black pepper, garlic, thyme, or rosemary. Pack Size: 1 lb

Seaweed Sheets Dried


General Information: Nori is the Japanese name for various edible seaweed species of the red

alga Porphyries, most notably including P. yezoensis and P. tenera; sometimes called Laver. The term

“Nori” is also commonly used to refer to the food products created from these "sea vegetables;"

similar to the Korean gim. Finished products are made through a shredding and rack-drying process

that resembles papermaking. Taste & Appearance: Strong fish like flavor

Available: Year Round

From: China

Usage: Sold in sheets that may be toasted to give a green color and then flaked and added to flavor

salads, sauces, soups and broths. Sometimes it is just soaked and eaten. They are used to wrap cold

rice balls, in sushi dishes, and as a topping or condiment for noodle and other various dishes.

Pack Size: 50 count

http://en.wikipedia.org/wiki/Seaweed

http://en.wikipedia.org/wiki/Seaweed

http://en.wikipedia.org/wiki/Red_alga

http://en.wikipedia.org/wiki/Red_alga

http://en.wikipedia.org/wiki/Porphyra

http://en.wikipedia.org/wiki/Vegetable

http://en.wikipedia.org/wiki/Gim_(Korean_food)

http://en.wikipedia.org/wiki/Papermaking

Star Anise Dried


General Information: Star Anise is the unusual fruit of a small oriental tree. Native to China and

Vietnam, it is grown almost exclusively in southern China, Indo-China, and Japan. Taste & Appearance; Powerful and licorice-like flavor with a very strong aroma. It is, as the name

suggests, star shaped, radiating between five and ten pointed boat-shaped sections; about eight

on average. These hard sections are seed pods. Tough skinned and rust colored, they measure up

to 3cm (1-1/4”) long. The fruit is picked before it can ripen, and dried.

Available: Year Round From: China

Usage: Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it

contributes to meat and poultry dishes, combining especially well with pork and duck. In Chinese red

cooking, where the ingredients are simmered for a lengthy period in dark soy sauce, Star Anise is

nearly always added to beef and chicken dishes. Chinese stocks and soups very often contain the

spice. It flavors marbled eggs; a decorative Chinese hors d’oeuvre or snack. Mandarins with jaded

palates chew the whole dried fruit habitually as a post-prandial digestant and breath sweetener; an

oriental comfit. In the west, Star Anise is added in fruit compotes and jams, and in the

manufacture of anise-flavored liqueurs; the best known being anisette. It is an ingredient of the

mixture known as “Chinese Five Spices.” Pack Size: 1 lb

Vanilla Beans


General Information: This grows as a vine with thick leaves in the tropical reaches of Madagascar.

Its flower, Vanilla Planifolia, is a fragile orchid which in turn bears a long slender fruit—the Vanilla

Bean. Taste & Appearance: Producing a very rich vanilla taste, they’re long and slender, with thick, oily

skin. They possess a strong vanilla aroma and contain an abundance of tiny seeds. Available: Year Round

From: Madagascar

Usage: Chop or slice just prior to use. Use to replace vanilla extract in almost any recipe. Unless

your recipe gives instructions on how to use the beans, split them down lengthwise and scoop out the

all the tiny seeds which are then added to the dish. Don't throw away the vanilla bean pod—it also

contains flavor and fragrance and can make an elegant garnish. Also goes surprisingly well with sea

food such as mild fish and shell fish.

Pack Size: 12 x 2 count

asian pearsgarnish, sauté slices a second or two; sprinkle with sugar to glaze. pair with shrimp,...

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