The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Inventory, 10 lbs : 2.00
This item was last sold on : 04/21/18
Thai eggplants can have an elongated, cylindrical shape to a small, globular shape, averaging 2-3 centimeters in diameter. The outer skin is smooth and glossy and ranges from dark green, light green, to white. The vivid green hues begin at the fruit's stem and then fade to a creamy white in a striping pattern. The inner flesh is pale green to white and contains many small, brown, edible seeds. Thai eggplants are crunchy and mild with a slightly bitter taste.
Thai eggplants are available year-round.
Thai eggplants, botanically classified as Solanum melongena, are members of the Solanaceae, or nightshade family along with potatoes, tomatoes, and peppers. Also known as Round eggplant, Makua pot, and Ma keua praw, Thai eggplants are the given name to many eggplant cultivars of all sizes, shapes, and colors. Thai eggplant varieties are known for containing some of the smallest cultivated eggplant varieties in the marketplace and the most common varieties found are Petch Siam, Tiger hybrid, Green Doll, and the Kermit hybrid.
Thai eggplants contain dietary fiber, potassium, manganese, and antioxidants.
Thai eggplants can be consumed in both raw and cooked applications such as grilling, frying, baking, pureeing, stewing, stuffing, and pickling. This eggplant is unique because unlike other eggplant varieties that require cooking, it can be used raw and sliced in salads, in sauces and dips, or as a snack. The seeds are edible but can be difficult to chew. In cooked applications, Thai eggplants are most commonly used in curries, and when cooked they become soft and soak up the sauce with ease. They can also be sliced and added to stir-fries or battered and fried into a tempura side dish. Thai eggplant pairs well with aromatics such as garlic, ginger, and onions, herbs such as basil, oregano, cilantro and parsley, nightshade family members including tomatoes, potatoes, and peppers, coconut milk, soy sauce, shellfish, and poultry. Thai eggplants will keep up to three days when stored in a cool and dry place.
Thai eggplants are most popularly used in Thailand in Thai curry to add texture and flavor. This dish incorporates eggplants with curry paste, basil, chilies, coconut cream, kaffir limes, and any meat or vegetables of choice. In Thailand, eggplants are a common household ingredient and are typically used in curry dishes, pickling, and adding raw to nam prik, a Thai chili sauce made with fermented shrimp paste. They are also consumed raw as a crunchy afternoon snack.
The Thai eggplant's ancestry can be traced to India, where eggplant grows both wild and domestically. From India, many varieties of eggplants were distributed and shared along trade routes in Asia and each region began creating their own hybrids and new eggplant varieties, like the Thai eggplant. Today Thai eggplants can be found in farmers markets and specialty grocers in Asia, Europe, and the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
|Brigantine Escondido||Escondido CA||760-743-4718|
|Trust Restaurant||San Diego CA||609-780-7572|
|Dija Mara||Oceanside CA||760-231-5376|
|La Jolla Beach & Tennis Club||San Diego CA||858-454-7126|
Recipes that include Thai Eggplant. One is easiest, three is harder.
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