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Baby Corn

Baby Corn or candle corn is a cereal grain taken from specialized corn (maize) plants and harvested early, while the ears are very small and immature. Baby corn ears are hand-picked as soon as the corn silks emerge from the ear tips, or a few days after. Corn generally matures very quickly, so the harvest of baby corn must be timed carefully to avoid ending up with more mature corn ears. Thailand has achieved considerable success in growing baby corn as an alternative to rice. Thailand began to take an interest in developing this crop in 1976 with the open-pollinated variety (OPV). Thailand is today a world leader in the exports of canned, glass jar and fresh baby corn.

Baby corn typically is eaten whole-- cob included-- in contrast to mature corn. Baby corn is eaten both raw and cooked. Baby corn is most common in Asian cuisine. In Thai cuisine baby corn is commonly eaten in stir-fry’s and in soups. While baby corn is commonly eaten in Thailand many Thai cuisine dishes call for the use of baby corn as a key ingredient.

Multiplefoods baby corn are well selected from GMO-free seeds grown in Thailand. We produce two different types of baby corn, ‘Baby Corn in brine’ and ‘Baby Corn in vinegar’. Furthermore, we also produce Cut Baby Corn which is conveniently prepared to be easily used in cooking.

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SWEET KERNEL CORN

Sweet corn is a type of maize that is high in sugar and is considered a vegetable rather than a fruit. Grown throughout the northern parts of Thailand, sweet corn is the result of a natural-occurring recessive mutation in corn genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties that are harvested when the kernels are dry and mature (dent stage), sweet corn is picked while the corn is immature (milk stage) and is eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar into starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen before the kernel become tough and starchy. Sweet corn is very common within the Thai cuisine. The uses of the corn range from being eaten by itself to incorporated in salad, stir-fry’s, soups and even desserts. Because of its sweet and crunchy taste the combining sweet corn in to any cuisine is quite simple as it is appropriate for a variety of flavors and texture is a pleasant addition to many dishes.

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BAMBOO SHOOT

Bamboo shoot s are the edible shoots (new bamboo culms that come out of the ground) of bamboo species Bambusa vulgaris and phyllostachys edulis. They are used in numerous Asian dishes and broths. In Thailand, they are used in a wide variety of dishes ex. shredded bamboo shoots are used alone or with other vegetable in many kind of dishes such as stir fried vegetable dishes, as the ingredient in soup or in different kind of curries or as the additional part for fried noodle in gravy etc.

To be your special dishes like the example above, Multiplefoods provide you the bamboo shoot slice as below specification.

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BEAN SPROUTS

Bean sprouts are germinated from mung bean (also known as green bean) which are grown and more widely used in a variety of dishes for Asian cuisine.

In Thai cuisines, bean sprouts are eaten fresh, steamed or stewed with or as an accompaniment to the meal. Common dishes bean sprouts are eaten with include most noodle dishes where the bean sprouts are added in fresh with other vegetables. Bean sprouts are also used in the filling for spring rolls, a common dish eaten in Thailand. While herbs and spices are added in to the preparation of a meal for flavor, bean sprouts are used because of the texture created after adding them in to the meal. A dish commonly eaten throughout Thailand in Pad Tai where the bean sprouts are eaten fresh along with the noodle dish. Bean sprouts play a large role in being a key ingredient in different cuisines. This includes Malaysian, Korean, Indian, Pilipino, and many other Asian cuisines.

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GHERKINS

The gherkin (French cornichon) is a fruit similar in form and nutritional value to a cucumber. Gherkins and cucumbers belong to the same species (Cucumis sativus), but are different cultivar groups.

They are usually picked when 4 to 8 cm (1 to 3 inch) in length and picked in jars or cans with vinegar (often flavor with herbs, particularly dill; hence, “dill pickle”) or brine to resemble a pickled cucumber. Pickled gherkins are served to accompany other foods, often in sandwiches. They are associated with central European and European Jewish cuisine, but are now found more widely.

Multiplefoods Gherkins are well selected and are produced in vinegar.

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PEPPERONI

Pepperonis are peppers that come from the plants of the Capsicum genus which are members of the nightshade family, Solanaceae. However, the pepperoni peppers grown in Thailand are significantly from international peppers of the same genus as they are grown in the north eastern part of Thailand and have similar yet different characteristics.

Although botanically speaking, the fruit of capsicum plants are berries, the peppers are considered a vegetables or spice when used for culinary purposes. Depending on the flavor intensity and fleshiness, their culinary uses varies as they have a mild spicy flavor and can be used similar to bell peppers or as a spice a like cayenne pepper. Additionally, pepperoni peppers have increased in global popularity as they are not only commonly used for culinary purposes but medical purposes as well.

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MIXED VEGETABLE SALAD

The Mixed Vegetable Salad is packed with nutrition and a variety of tastes and flavors. The Mixed Vegetable Salad contains vegetable commonly harvested and used in Thailand and is to provide a quick easy to prepare yet nutritionally beneficial meal to the new age of working class.

Multiplefoods provides three styles of the Mixed Vegetable Salad: Thai Salad, Vietnamese Salad and Chinese Salad.

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MANGO

Mango’s are and is indigenous to South East Asia as is the apple (or peach) of the tropics. It is commonly eaten throughout Thailand as a plain fruit or mixed in a dish. A common dish is Thai cuisine that calls for mangos is the dish commonly known as mangos and sticky rice.

The flesh of a mango is peachlike and juicy, with more or less numerous fibers radiating from the husk of the single large kidney-shaped seed. Fibers are more pronounced in fruits grown with hard water and chemical fertilizers. The flavor is pleasant and rich and high in sugar and acid. Because of Thailand’s tropical climate makes the country perfect for mango production where the peak season for the fruit is around April or May. Mangos are one of Thailand’s premier tropical fruits, and are a large exporter of canned mangos throughout the world. Ripe mangoes are eaten for dessert while pickles and chutney are prepared from the unripe fruit.

Multiplefoods provides two different types of mangos combined with syrup (‘Chokanan’ and ‘Kaew’). Chokanan is bright yellow accompanied by a very sweet pleasant taste and nutritionally higher in fiber. Kaew is golden yellow with a more distinguishable smell, is more firm but is lower in fiber.

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TROPICAL FRUIT SALAD

The tropical fruit salad is composed of fruit’s grown and gathered from all over Thailand to present consumers all over the world with exquisite tastes from Thailand. Multiplefoods tropical fruit salad is intended to allow for nutritional yet quick meal. The tropical fruit salad is Multiplefoods new line of production intend to help consumers save time in preparing a delicious nutritional dish for them and their families.

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