Last customers

  •  
    Michael S., Raabs an der Thaya
  •  
    Ursula Z., Ottnang
  •  
    Mykola M., Radonice
  •  
    Prof. Volker P., Hamburg
  •  
    Antonio P., Valencia de las Torres (Badajoz)
  •  
    Veli Juhani N., Janakkala
  •  
    Gael G., Bricqueville sur mer
  •  
    Antoine J., Chelles
  •  
    Dominique S., glisy
  •  
    Jean-marie B., Banyuls-sur-Mer
  •  
    Pascal L., Sévignacq
  •  
    Rémi S., SAINT ETIENNE
  •  
    Loïs A., Pommevic
  •  
    thomas P., HAUTEFORT
  •  
    BERNARD D., LA MOTTE SERVOLEX
  •  
    Yannick B., PETIT-BOURG
  •  
    Szőke P., Oroszi
  •  
    Andrea G., Sale
  •  
    FABRIZIO D., milano
  •  
    Saulius O., Didžioji Riešė, Vilnius region
  •  
    Anne B., PONTA DELGADA,sao miguel,açores
  •  
    Alexandra S., oiã
  •  
    Adriani T., Sainte Clotilde
  •  
    Dumitru G., Rogojina
  •  
    Daniel M., Norrtälje
  •  
    oskar G., Borgholm
  •  
    Yvonne E., Järfälla
  •  
    Mesut T., Sala
  •  
    Melek K., Istanbul
  •  
    CAN DENIZ O., Antalya

Varieties from Thailand

There are 3 products.

Showing 1-3 of 3 item(s)

Brown Aromatic, Jasmine Rice Seeds Heirloom Non-Gmo 1.9 - 1

Brown Aromatic, Jasmine...

Price €1.90 - SKU: P 411 BJ
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Brown Aromatic, Jasmine Rice Seeds Heirloom Non-Gmo</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 20 seeds.</strong></span></h2> <p><span>Jasmine rice (Thai: </span><span>ข้าวหอมมะลิ</span><span>, rtgs: Khao hom mali, Thai pronunciation: [kʰâːw hɔ̌ːm malíʔ]; Chinese: 泰国香米; Tàiguó xiāngmǐ) is a variety of fragrant rice (also known as aromatic rice). Its fragrance, reminiscent of pandan (Pandanus amaryllifolius) and popcorn, results from the rice plant's natural production of aromatic compounds, of which 2-acetyl-1-pyrroline is the most salient. In typical packaging and storage, these aromatic compounds dissipate within a few months. This rapid loss of aromatic intensity leads many Southeast Asians and connoisseurs to prefer each year's freshly harvested "new crop" of jasmine rice.</span></p> <p><span>Jasmine rice is a variety of Oryza sativa. The name "jasmine" refers to the color of the rice, which is as white as the jasmine flower.</span></p> <p><span>Jasmine rice is grown primarily in Thailand (Thai hom mali or Thai fragrant rice), Cambodia (angkor kra'oup or Cambodian jasmine rice), Laos, and southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice (Oryza sativa var. glutinosa), as it has less amylopectin. It is about three times stickier than American long-grain rice.</span></p> <p><span>To harvest jasmine rice, the long stalks are cut and threshed. The rice can then be left in a hulled form called paddy rice, de-hulled to produce brown rice, or milled to remove the germ and some or all of the bran, producing white rice.</span></p> <p><strong><span>Types</span></strong></p> <p><span>Thai jasmine rice and Cambodian rice share many of the same characteristics and grow mainly in neighboring geographic areas on opposite sides of the northeastern Thai-Cambodian border. Cambodian jasmine rice is cultivated in Cambodia and processed as white (milled and polished) and brown rice. Distinct Cambodian jasmine rice varieties include these three, phka rumduol, phka romeat, and phka rumdeng. Recent DNA fingerprint analysis, carried out with 18 markers, shows that all three varieties possess 18 known fragrance alleles. Two varietals (phka rumduol and phka rumdeng) are distinctly Cambodian with 17 markers in identical positions, with Thai jasmine rice and one fragrance marker each in a different position. The analysis of Cambodian phka romeat shows all 18 markers in identical positions with the trademarked Thai jasmine rice Thai hom mali.[8]</span></p> <p><span>Jasmine rice, though grown in Laos and southern Vietnam, is not the predominant rice variety. Glutinous rice is grown in Laos, and regular Oryza sativa predominates in Vietnam.</span></p> <p><span>Thai jasmine rice from Thailand has a slender shape and a jasmine scent.[9]:12-13 The two types of Thai jasmine rice are white and brown.[10] The vast majority of jasmine rice exported overseas to North America and Europe is Thai jasmine rice, with a small minority from Vietnam. In Thailand it is thought that only Surin, Buriram, and Sisaket Provinces can produce high quality hom mali.</span></p> <p><strong><span>White jasmine rice</span></strong></p> <p><span>White jasmine rice is white, has a jasmine flower aroma and, when cooked, a slightly sticky texture.[9]:8-13 The aroma is caused by the evaporation of 2-Acetyl-1-pyrroline.[9]:8-13</span></p> <p><strong><span>Brown jasmine rice</span></strong></p> <p><span>Brown jasmine rice retains the light tan outer layer on the rice grain. It has greater health benefits than white jasmine rice because it still has the bran. Brown jasmine rice has a flavor like oats and contains gamma oryzanol which can decrease cholesterol in blood vessels.[14] Brown jasmine rice has vitamins such as vitamin A, vitamin B, and beta-carotene and it contains antioxidants which support the working of nervous system.</span></p> <p><strong><span>Glycemic index</span></strong></p> <p><span>Jasmine rice has a glycemic index of 68-80.[16] Foods with a glycemic index of 70 or lower are preferred in the diet of diabetics due to their slower absorption which prevents large spikes in blood sugar after consumption. Not all rice has a high glycemic index. Basmati rice, for example, has a relatively low glycemic index of 59. However, it is uncommon for rice to be eaten alone. It is usually eaten with other foods that can reduce its glycemic index by 20-40 percent.</span></p> <p><strong><span>Culinary uses</span></strong></p> <p><span>Steamed jasmine rice is ideal for eating with stir fries, with grilled, fried, or braised food items, and in soups (when cooked slightly drier by adding a little less water during cooking). It often doesn't fare well when used for fried rice, as it is too soft and soggy when still warm. More experienced cooks will use rice that has been cooled down first for making fried rice.</span></p> <p><strong><span>Recognition</span></strong></p> <p><span>At the 2017 World Rice Conference held in Macau, Thailand's hom mali 105 (jasmine) rice was declared the world's best rice, beating 21 competitors.[19] Thailand had entered three rice varieties in the competition. This marks the fifth time in the last nine years that Thai jasmine rice has won the honour.[20] The judges of the competition were chefs from Macau restaurants. Criteria were taste and the shape of the rice grains. Cambodia finished second, Vietnam third.</span></p> </body> </html>
P 411 BJ
Brown Aromatic, Jasmine Rice Seeds Heirloom Non-Gmo 1.9 - 1
Water spinach seeds...

Water spinach seeds...

Price €1.35 - SKU: P 472 IA
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Water spinach seeds (Ipomoea aquatica)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p><i><b>Ipomoea aquatica</b></i><span> is a semi-</span>aquatic<span>, </span>tropical<span> plant grown as a </span>vegetable<span> for its tender shoots and it is not known where it originated. This plant is known in English as </span><b>water spinach</b><span>, </span><b>river spinach</b><span>, </span><b>water morning glory</b><span>, </span><b>water convolvulus</b><span>, or by the more ambiguous names </span><b>Chinese spinach</b><span>, </span><b>Chinese watercress</b><span>, </span><b>Chinese convolvulus</b><span> or </span><b>swamp cabbage</b><span>, or </span><i><b>kangkong</b></i><span> in </span>Southeast Asia<span> and </span><i><b>ong choy</b></i><span> in Cantonese.</span></p> <p>Water spinach will produce masses of tender shoots and leaves, rich in vitamins and minerals, and have a pleasant sweet flavor and a slightly slippery texture that contrasts well with the crispness of the stems when cooked. The leaves and shoots can be used raw in salads, steamed or stir-fried like spinach.</p> <p>Animal feed<br />Water spinach is fed to livestock as green fodder with high nutritive value—especially the leaves, for they are a good source of carotene. It is fed to cattle, pigs, fish, ducks, and chicken. Moreover, it is mentioned that in limited quantities, I. Aquatica can have a somewhat laxative effect.</p> <p>Medicinal use<br />I. Aquatica is used in the traditional medicine of Southeast Asia and in the traditional medicine of some countries in Africa. In southeast Asian medicine it is used against piles, and nosebleeds, as an anthelmintic, and to treat high blood pressure. In Ayurveda, leaf extracts are used against jaundice and nervous debility.[51] In indigenous medicine in Sri Lanka, water spinach is supposed to have insulin-like properties. Water extracts of I. Aquatica showed a blood sugar-lowering effect in Wistar rats. An aqueous juice of 100g plant material was given 30 minutes before eating glucose to diabetes 2 patients. After 2 hours it could be observed that blood glucose peak level was reduced by around 30%.</p> <p>Also antioxidant bioactive compounds and anti-microbial substances could be detected in water spinach.[53] Furthermore, plant extracts of water spinach inhibit cancer cell growth of Vero, Hep-2 and A-549 cells, though have moderate anti-cancer activity.</p> <p>Sowing and planting:</p> <p>Seed can be soaked for 24 hours before sowing to encourage germination. The soil temperature requirement for germination is 20 °C.</p> <p>When rainfall is low, frequent heavy irrigation is necessary for high-quality plants.</p> <p>To produce strong seedlings, seed should be sown 5-10 mm deep in trays with a potting mix deep enough to allow the plants to develop a good root system. Transplanting should take place when plants are 10-15 cm high, with four true leaves. The highest yields are obtained by spacing plants at 15x15cm. They can also be grown in rows about 30 cm apart with plants at 20 cm spacing within rows.</p> </body> </html>
P 472 IA
Water spinach seeds (Ipomoea aquatica)
Black Rice Royal Pearl Seeds

Black Rice Royal Pearl Seeds

Price €1.95 - SKU: P 411 B
,
5/ 5
<h2><span style="text-decoration:underline;"><strong><em>Black Rice Royal Pearl Seeds</em></strong></span></h2> <h3><span style="color:#f60404;"><strong>Price for Package of 20 seeds.</strong></span></h3> <p><span>Royal Pearl Rice is an aromatic rice with a nutty aroma. The delectable taste and smell of this rice is perfect for all types of dishes especially Asian and Thai cuisine.</span></p> <p><span>Oryza sativa, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. Oryza sativa is a grass with a genome consisting of 430Mb across 12 chromosomes. It is renowned for being easy to genetically modify, and is a model organism for cereal biology.</span></p> <p><span>Debates on the origins of the domesticated rice are numerous. In 2011, genetic evidence showed that all forms of Asian rice, both indica and japonica, sprang from a single domestication that occurred 8,200–13,500 years ago in China of the wild rice Oryza rufipogon.[5] A 2012 study, through a map of rice genome variation, indicated that the domestication of rice occurred in the Pearl River valley region of China. From East Asia, rice was spread to South and Southeast Asia.[6] Before this research, the commonly accepted view, based on archaeological evidence, is that rice was first domesticated in the region of the Yangtze River valley in China.</span></p> <p><span>The precise date of the first domestication is unknown, but depending on the molecular clock estimate, the date is estimated to be 8,200 to 13,500 years ago. This is consistent with known archaeological data on the subject.</span></p> <p><span>An older theory, based on one chloroplast and two nuclear gene regions, Londo et al. (2006) had proposed that O. sativa rice was domesticated at least twice—indica in eastern India, Myanmar, and Thailand; and japonica in southern China and Vietnam—though they concede that archaeological and genetic evidence exist for a single domestication of rice in the lowlands of China.</span></p> <p><span>Because the functional allele for nonshattering, the critical indicator of domestication in grains, as well as five other single-nucleotide polymorphisms, is identical in both indica and japonica, Vaughan et al. (2008) determined a single domestication event for O. sativa happened in the region of the Yangtze River valley.</span></p> <p><span>In 2003, Korean archaeologists alleged they discovered burnt grains of domesticated rice in Soro-ri, Korea, which dated to 13,000 BC. These antedate the oldest grains in China, which were dated to 10,000 BC, and potentially challenge the mainstream explanation that domesticated rice originated in China. The findings were received by academia with strong skepticism.</span></p>
P 411 B
Black Rice Royal Pearl Seeds