The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Torch Ginger Flower
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Torch Ginger flowers are the buds that grow at the end of tall, straight stalks. When young, the shape and structure of the flower closely resembles a flaming torch and when in full bloom the petals are waxy and deep pink with paler margin. Cut from its stalk before the bracts (specialized petals) bloom, Torch Ginger flowers have an exotic, sweet, flowery, and piquant flavor.
Torch Ginger flowers are in bloom during the late spring and through the summer. In tropical climates Torch Ginger flowers are available year-round.
Torch Ginger flowers are related to ginger, cardamom and turmeric, though they do not produce the same edible roots. Known as ‘bunga kantan’ in its home region of Malyasia, the bud is often sliced or shredded and is an indispensable ingredient in Malay cuisine where it is used as a spice.
In Malaysia, Torch Ginger flowers are essential to dishes like assam laksa, a dish of noodles in a spicy fish broth and nasi kerabu, an herbed rice dish. Torch Ginger flowers are typically eaten raw, sliced or chopped and served as a garnish.
Torch Ginger flowers are found throughout Malaysia and in the Philippines as well as surrounding areas. Botanically known as Etlingera Elatior, they are called Waxflowers for the plant’s waxy looking petals.
Recipes that include Torch Ginger Flower. One is easiest, three is harder.
|Season with Spice||Asam Laksa|