Fresh Herbs & Spices
A bag of fresh small red chilli.
Lemongrass is a tropical variety of grass with a sweet, lemony scent. It is particularly associated with Thai and South East Asian cooking. Most of the flavour is in the thicker bulb end, which can be added whole to dishes, or peeled, then crushed or chopped.
A bag of fresh mixed chilli.
Fresh chive leaves.
One large fresh garlic.
A pack of large chilli peppers.
Ginger is a fiery root with rough beige skin and hard, juicy, pale yellow flesh. The fresh, juicy root has a sweetly pungent taste and a perfume-like scent that makes it suitable for sweet or savoury dishes.
Galangal is a root from the ginger family that looks a bit like a knobbly Jerusalem artichoke. It is widely used in South-East Asian cuisine, particularly Thai cookery and is an important ingredient in Thai curry pastes.
Fresh holy basil.
Garlic shoots – also called garlic scapes– are the long, thin, sturdy stems that grow out of the garlic bulb. Garlic scapes taste strongly of garlic but only when they are raw. Once cooked, the flavour becomes sweet and mellow.
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