A list of common fresh ingredients and produce ( vegetables, fruits, herbs, etc..), that I use. This page will be updated regularly.
Onions (Left to Right) Yellow (Vidalia), White, Red (Purple)PEARL ONIONS (LEFT TO RIGHT) Yellow, Red, WhiteShallotsPeeled Shallots
Garliclarge cloves of garlic, peeledLarge cloves of Garlic, slicedIndian Garlic, The cloves are much smaller, more difficult to peel and provide better flavor
Fresh Turmeric RootFresh Turmeric Root, peeledCoriander /CilantroCoriander RootChopped Coriander RootPandan LeafLemon grass is very common in thai cooking.Lemongrass Slices (READ MORE)Turmeric Leaves (Daun Kunyit) used in South East Asian COOKING.Kaffir LimeKaffir Lime Leaf
Thai Chilli Padi (hot)HabaneroMild Thai / Malaysian ChilliesMild long red chillies -Thailand/MalaysiaGreen Pepper Corns – very good in special marinades, Often used in Vietnamese CookingSAGEThymeBasil
Mirepoix – the classic French combination of onions, carrots, and celery, typically in a ratio of 2 parts onion to 1 parts each carrot and celery.Asparagus – fine spears
Nuts and Seeds
Nutrient Rich Sacha Inchi Seeds are a superfood, native to South America. Good for snacking or in powdered form, added to dishes.
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