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Pigeon Pea
₡1,900.00
Scientific name: Cajanus cajan
Family:
Origin:
Medicinal use:
35 in stock
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Basil, American
Culinary Garden ₡1,900.00 Add to cartBasil, American
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SKU: 0090 Category: Culinary GardenScientific name: Ocimum americanum
Family: Lamiaceae
Origin: Tropical Old world
Medicinal use: It is a very common ingredient in Thai, Vietnamese and Chinese cuisine, due to its strong flavor similar to anise (Pimpinella anisum); It is used to flavor curries and sauteed vegetables. They are used as a condiment to flavor salads and pasta and pizzas typical of Italian cuisine. They also flavor fish and meat-based roasts, sauces, croquettes, meatballs, and even vegetable patés.
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Basil, Thai
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SKU: 0111 Category: Culinary GardenScientific name: Ocimum basilicum
Family: Lamiaceae
Origin: SE Asia
Medicinal use:Its flavor is highly described and argued, the first flavor that we will recognize is that of anise and we will notice hints of licorice, along with a spicy and sweet flavor. Gastronomy: It withstands high temperatures better than any other type of basil, including its simile, sweet basil. It is very typical in the dishes of Laos, Vietnam, Cambodia, and, of course, Thailand.
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Strawberry, Red
Culinary Garden ₡1,900.00 Add to cartStrawberry, Red
₡1,900.00
SKU: 0795 Category: Culinary GardenScientific name: Fragaria vesca
Family: Rosaceae
Origin: Europe and W Asia
Medicinal use:Strawberries are used as raw material in many processed products, such as liqueurs, syrups, custards, compotes, mousse, cake fillings, sweets, sauces, ice cream pulp, sorbets, cakes, yogurts, smoothies, jams and preserves. The crushed strawberries are used to make the familiar strawberry shortcake, and the cooked strawberries and strawberry preserves can be used as filling for cakes, muffins and donuts.
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Eggplant
Culinary Garden ₡1,900.00 Add to cartEggplant
₡1,900.00
SKU: 0310 Category: Culinary GardenScientific name: Solanum melongena
Family: Solanaceae
Origin: S Asia
Medicinal use: The consumption of eggplant is recommended after a brief cooking and with its skin properly washed previously, since it is in this last part of the eggplant where antioxidants and fiber are found in greater proportions. We can include eggplant in a sauté, a sauce, an omelette, a vegetarian curry or, in a tasty salad. Eggplant is a very low-calorie vegetable because it has more than 90% water.
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