Tropical Veg

Arrowroot

Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants.

Bitter Melon

The Bitter Melon is long and slender, similar to the shape of a standard cucumber with a rough, warty edible skin. 

Burdock Roots

Burdock Root has a chewy and crunchy consistency with a mild, sweet, and earthy taste similar to Artichoke, but the root may also have a slightly astringent or pungent flavour.

Cactus Pads

Nopales are the pads of the common edible cactus. The texture of Nopales is tender and slightly gelatinous with a tender toothsome crunch.

Chayote Squash

Unique pear-like shape. Pale lime green colouring and the deep linear indentations that run vertically along the fruit's thin skin.

Galangala

The semi-smooth skin is light brown to tan, firm, hard, and is covered in darker brown rings. Galangala is crisp and has a pungent, earthy, woodsy, and mustard-like flavour with subtle citrus undertones.

Ginger Root

Ginger is aromatic, pungent and spicy. Gingerol is the primary compound that gives fresh Ginger its spicy pungency.

Hearts of Palm

Tasting somewhat like an Artichoke, it has the appearance similar to that of White Asparagus. About four inches in length, individual hearts may be as thin as a pencil or measure nearly one to one-and-one-half inches in diameter.

Jicama Root

Rough brown skin and a juicy, crisp, white flesh. Taste is somewhat sweet, with a texture and taste similar to a water chestnut.

Licorice Root

The long, cylindrical roots are brown, grooved, and rough with a wrinkled, woody appearance. When the outer layers are removed, it exposes a fibrous, yellow flesh, which is what gives the root its famous flavour. 

Lime Leaves

Abundant sweet citrus smell. Mature darker green leaves are preferred for use over the younger, less aromatic leaves.

Lotus Roots

Dense, crunchy and starchy texture with a faintly nutty and sweet flavour, similar to that of a water chestnut. Horizontal cut reveals lacey texture.

Okra

Torpedo-shaped pod ranging in length of five to six inches when harvested mature. The pods are pale lime to lime green colour, their exterior has furrowed lengthwise grooves. Okra is known less for its lean flavour and more for its sticky sap that creates the flesh's gelatinous texture.

Perilla Leaves

Perilla leaves are medium to large in size, and spade-shaped. The leaves are highly aromatic and are grassy and herbaceous in flavour with nuances of mint, basil, and anise.

Taro Roots

The flesh of the Taro root has a texture similar to a water chestnut and its flavour is mild and slightly nutty when cooked.

Yucca Root

Yuca root is also referred to as Cassava, Medioc or Mandioca.