• New

    Dried Gosari, Fernbrake

    고사리 (왕)

    100g
    AED 16.80
  • Onion White (Spain)

    흰양파 (스페인)

    1Kg
    AED 11.03
  • New

    Frozen Taro

    냉동 토란

    1Kg
    AED 49.35

    Frozen Taro

    AED 49.35
  • New

    Iceberg Lettuce

    양상추

    1Kg
    AED 18.74

    Iceberg Lettuce

    AED 18.74
  • AED 21.00
  • AED 126.00
  • AED 16.80
  • Potato (Holland)

    NLCVG1749 egpyt Potato (Holland) 21163153 1kg 감자 (네덜란드) Packing 1

    1Kg
    AED 8.40

    Potato (Holland)

    AED 8.40
  • AED 99.75
  • AED 11.55
  • AED 8.40

    Edamame in Pod

    AED 8.40
  • White Radish (China)

    Radish helps to heal the symptoms of piles, treat leucoderma, keep your skin moisturized and body hydrated and also relieves symptoms of constipation. Daikon / white radish in any other preparation than raw in salads and sushi, or pickled into sunny yellow danmuji or takuan.

    500g
    AED 5.25
  • Round Cabbage (Jordan)

    The most common kind, white or green, with tightly packed leaves. The uniqueness of cabbage in cancer prevention is due to the three different types of nutrient richness found in this widely enjoyed food. The three types are antioxidant richness, anti-inflammatory richness, and richness in glucosinolates.Round cabbage are great for stewed dishes, soup, spring rolls and stir-fry dish.

    500g
    AED 4.20
  • Red Onion (India)

    These onions tend to be medium to large in size and have a mild to sweet flavor.They are often consumed raw, grilled or lightly cooked with other foods, or added as a decoration to salads.They tend to lose their colour when cooked. Red onions are also a rich source of the flavonoid anti-oxidant quercetin and the polyphenol anti-oxidant anthocyanin. These anti-oxidants prevent the oxidation of dietary and cellular fatty acids.

    500g
    AED 8.40
  • Potato (Holland)

    The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum, native to the Americas. In many contexts, potato refers to the edible tuber, but it can also refer to the plant itself. Common or slang terms include tater, tattie, and spud.

    Wild potato species can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated by indigenous peoples of the Americas independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes. In the area of present-day southern Peru and extreme northwestern Bolivia, from a species in the Solanum brevicaule complex, potatoes were domesticated approximately 7,–1, years ago. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated.

    Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 214, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice.

    Following millennia of selective breeding, there are now over 1, different types of potatoes.Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile, which have displaced formerly popular varieties from the Andes.

    The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 214.

    Being a nightshade similar to tomatoes, the vegetative and fruiting parts of the potato contain the toxin solanine and are not fit for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

    500g
    AED 4.20

    Potato (Holland)

    AED 4.20
  • Lotus Roots (China)

    Lotus roots can grow quite long under water and have segments linked like sausages. Low in calories and an excellent source of fiber, they have long been enjoyed in Asia for numerous health benefits that include high vitamin and mineral contents.The lotus root is mild tasting with a pleasantly sweet flavor. It has a crunchy texture comparable to celery. When cooked for a long time, such as in a soup or stew, it becomes softer but still retains a tender bite like just-cooked potatoes. They are traditionally added to soups and stews or simply stir-fried, as well as braised in soy sauce. They can also be thinly sliced and added raw to salads. Another favorite way of enjoying them is deep-fried into chips.

    500g
    AED 12.60
  • Ginger (China)

    Its distinctively sweet, yet spicy flavor is very versatile, with many uses ranging from Asian cuisine to baking. Use ginger for flavour in stir fries, salads, soups and marinades. Add to food at the end of cooking as ginger loses its flavour the longer it cooks. Use in marinades or grate to make tea.

    500g
    AED 6.30

    Ginger (China)

    AED 6.30
  • Garlic (China)

    Its intense and unique flavor and aroma make it a mainstay of cuisines around the world. When eaten raw, garlic has a powerful, pungent flavor. It mellows the flavor considerably. It’s generally used as a flavoring ingredient in recipes rather than as the main ingredient itself, although roasted garlic can be eaten as a spread or condiment. It can be added to dishes that are sautéed, baked, roasted, braised; added to soups, sauces, marinades, spice rubs, stir-frys; minced and used in sausages, meatballs, and other ground meat preparations.

    500g
    AED 8.40

    Garlic (China)

    AED 8.40
  • AED 5.25
  • Chinese Cabbage 500g

    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.

    500g
    AED 6.30
  • Carrot (China) 500g

    Carrots contain antioxidants, which may protect against cancer. And are also rich in vitamins, minerals, and fiber.Carrots are available all year round and can be used in savory dishes, cakes, and juices.

    500g
    AED 4.20
  • Brown Onion (Spain) 500g

    This is the most widely used onion. With its a pungent aroma and strong flavour it is a good all-round onion. Onions can be roasted, grilled, pickled, caramelized, battered and deep-fried, sliced thinly or chopped and served raw in salads, sandwiches, dips, or as a garnish.

    500g
    AED 4.20
  • Sale
    -70%

    [70%] Dried Bellflower Root (Doraji) Exp.D 7.Oct.2020

    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.

    1Kg
    AED 77.18AED 257.25
  • Woo Wung, Korean Burdock Gobo

    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.

    Cook Notes:
    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.

    900g
    AED 73.50
  • Jeok Sangchoo, Red Lettuce

    Leaves are very delicious with excellent flavor, good for salad and cooking. Red leaf lettuce is loaded with vitamins and minerals while low in calories. It’s nutrient profile is comparable to other lettuces. Korean lettuce wraps (ssambap) are perfect little packages made of boldly flavored seasoned meat, rice, a zingy sauce (ssamjang) and a crisp, cool leaf vegetable. Flown by Air.

    Cook Notes:
    This Korean Lettuce Salad is a wonderfully delicious side dish to any grilled meats – especially unseasoned grilled meats.

    200g
    AED 36.75
  • Boochoo Chives 200g

    Boo Choo is known as Garlic Chive, is an onion family herb that features long blade-shaped leaves and a flavor. And compared to chives, its leaves are flatter and broader. Garlic chives also are often used as a garnish due to their beautiful green splash of color. They are low in fat and high in dietary fiber and protein, and they contain high amounts of Vitamin C, carotene, and are a good source of calcium. They also contain Vitamin B1 and B2. Flown by air.

    Cook Note:
    Pick out all the dirt and wash thoroughly under running water. It is widely used in Korean cuisine, such as buchukimchi (부추김치, garlic chive kimchi), buchujeon (부추전, garlic chive pancakes), or jaecheopguk (a guk, or clear soup, made with garlic chives and Asian clams). They are often used to make dumplings, with a combination of egg, shrimp and pork.

    200g
    AED 26.25
  • Poot Gochu, Korean Chili

    Poot- means young and green. put-gochu have a bright, bell pepper-like greenness. Though they’re slighly less sweet than bell peppers, their dominant notes are sweet and sour. Put-gochu are very crunchy—people enjoy this texture in the summertime when eating barbecue. How to cook: You can use both red and green as a garnish for color. The younger green gochu (poot-gochu) is often added to baskets of ssam (vegetable wraps) for dipping into jang (fermented sauces) and eating with your meal. You can also mix the fresh Poot-gochu with doenjang.

    150g
    AED 21.00
  • Daepa Welsh Onion

    Daepa are hollow like regular onions but much bigger in size.These are sweeter and more aromatic than regular onions. ‘fistulosum’ indicates that the leaves are hollow. Daepa as a spice, herb, or garnish in Korean cuisine. The white part often used as the flavour base for various broths and infused oil.

    400g
    AED 31.50

    Daepa Welsh Onion

    AED 31.50
  • Perilla Leaf – Ketnip

    Often translated from Korean as sesame leaves. The flavor of perilla, grassy with notes of anise or licorice, is pleasing like any other herb. The real advantage is its size. You can do more with the bigger leaves than just chop them up and use them as a garnish. Flown by air.

    Cook Note:

    Perilla leaves can be stir-fried with garlic and veggies, deep-fried in a batter of flour and eggs, pickled or marinated, or used as wrappers. Or any combination of these things, like wrapping something in perilla then battering it and deep-frying in oil. Perfect for wrapping the leaves around rice and bits of seasoned fish or pieces of grilled meat.

    45g
    AED 10.50
  • Dried Hoba Leaf (M Size)

    The magnolia leaf is briefly washed then dried with an absorbing paper. Hoba means magnolia leaf in Japanese and the dried hoba leaf is soaked then used to cook the sweet miso mixture over fire.

    95g
    AED 36.75

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