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urdock root is high in fiber and minerals and is a good source of potassium. Burdock root’s starchy qualities lend themselves well to frying and baking. Burdock root adds a nutty, earthy flavor to grains when simmered with them. It is often used as a seasoning agent for various dishes, though it can be served as a side dish or pureed into a soup. Flown by Air.
To prepare Burdock root, scrub or peel depending on the thickness of the skin and soak in acidulated water to prevent oxidation and to remove any astringent taste. Burdock root can be kept refrigerated for up to two weeks and should not be washed or peeled until just before use.AED57.75 Inc VATAED57.75 Inc VAT
They are harvested before they are fully ripe and then continue to initially turn yellow and then red if they are left on the plant to mature. They are slightly bitter in taste and crunchy in texture and they never have the sweet aftertaste like red, yellow and orange ones.AED5.25 Inc VATAED5.25 Inc VAT
They are the most mature ones with bright color and sweet fruity taste. Rich in carotenoid phytonutrients and vitamin C, they contain almost eleven times more beta-carotene than green capsicums. They are also served best in form of salad or dish toppings in roasted or grilled form.AED6.30 Inc VATAED6.30 Inc VAT
They are more mature than green ones. Interestingly, they have a fruity taste that is milder than orange and red ones. And that’s the reason they are used in the grilled and roasted form with Pan Asian or continental dishes to give the platter a sweet and fruity aftertaste. Also, the bright lemon yellow hue makes the dish look appetizing.AED6.30 Inc VATAED6.30 Inc VAT
Napa cabbage and bok choy are both eaten raw in salads and can be cooked similarly. Napa cabbage has a high water content and thus, when cooked, takes on a sweet and juicy taste. Napa cabbage has a high water content and thus, when cooked, takes on a sweet and juicy taste. It is often featured in Chinese noodle dishes, spring rolls, potstickers, and pork buns, as well as stir-fries, such as a spicy stir-fried Chinese cabbage dish.AED6.30 Inc VATAED6.30 Inc VAT
Doraji has an herb-like bitterness that is very earthy and subtly pleasant. It is a well-loved root vegetable in Korea. Similar in appearance to ginseng roots, they are meaty but have crunchiness also. It’s used as an important ingredient in bibimbap, as well as a side dish (namul). Doraji are sold both fresh and dried. you’ll need to soak them in cold water overnight (for 8 to 12 hours) first. You can make a spicy side dish (dorajimuchim) or stir-fry (dorajibokkeum) with them.AED257.25 Inc VATAED257.25 Inc VAT