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OUR PRODUCTS : BEANS
EXPORT FROM ORIGINAL THAILAND

Adzuki Beans

is a small red mung bean, almost as old as Japan, and widely harvest throughout Asia, valued for its small size but large health benefits. Many beans have a blander taste, but the tasty Azuki actually has a sweet flavor, which is why it is often used to make a sweet paste for Asian recipes.

Mung Beans

are small, green beans that are soft and mealy when cooked.

Soy Beans

also called soja bean or soya bean. Soy Beans is economically the most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products.

Spilt Soy Beans

Raw Peanuts

can be consumed as a snack because they are very delicious and have less sugar and sodium compared to other processed peanuts. They can also be added to several dishes, like salads, soups, and stir-fries. Before you use them in a recipe, taste one to ensure its freshness or you could destroy the entire dish.

Blanched raw Peanuts

is Raw peanuts without shell

Red Beans

appear on many pantry stockings lists for good reason: The red, organ-shaped beans have a soft, buttery interior texture that taste great in a variety of soups, pastas, chilis, and salads.

White Kidney Beans

are the largest of the group of traditional kidney shape. Meatier than Navy or Great Northern beans, they have a nutty, earthy flavor and tender flesh. They retain their shape and texture well, so they’re perfect to use in salads, soups, stews and chilis.

Black Eye Beans

are denser than some other beans, and they have an earthy taste. Texture-wise, they’re comparable to chickpeas and white beans, firm yet soft.

Broad beans

are less starchy and have a milder taste. Broad beans are creamy, earthy, nutty, slightly sweet, and slightly bitter. Some people say they have a slight cheesy flavor.

Black Beans

Black beans are soft, creamy, and mild. They don't have an overwhelming flavor, which is why they are good in so many dishes. They take on flavor from salt and the ingredients they are cooked with. They are prized for their high protein and fiber content.

Hulled Split Mung beans

the outer green skin is removed and the bean is split into two sides. Mung beans are probably the most important beans in Thai cuisine. Several desserts and snacks are made with hulled mung beans.

Black Sesame

has a slightly nuttier, smokier more bitter flavor compared to their sweeter white equivalent.

White Sesame

has a duller, sweeter taste, and is often used for sweeter recipes.

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Yellow Lentils

are mild and sweet. They cook in about 15-20 minutes. They are used to give bright color to dishes and provide a sweet, nutty flavor.

Yellow Split Lentils

Red Lentils

are the sweetest and nuttiest of the lentils. They’re somewhere in the middle in terms of cooking time and are usually done in about 30 minutes. They tend to get mushy when cooked through, so they’re perfect for Indian dals and other curries, or for thickening soups.

Red Sprit Lentil

Green Lentil

have a robust, somewhat peppery flavor. Green lentils generally take the longest to cook, upwards of 45 minutes, but they keep a firm texture even after cooking. This makes them ideal for salads and other side dishes.

Green Split Lentil

Raw Chickpeas

are creamy, but they're also mildly grainy, sort of like cooked potatoes. It's a texture that people tend to really like as it holds its own in stews and casseroles.