Specifications Thai Jasmine Rice Germinated brown rice processed. - High Gama Amino Butyric Acid (GABA) - High Vitamin E - High Fiber From the best siamese jasmine rice of north eastern Thailand >>Jasmine rice (Thai: ข้าวหอมมะลิ; kao hom mali), sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle and pandan-like flavor caused by 2-acetyl-1-pyrroline[1]. Jasmine rice is originallyfrom Thailand. The grains will cling when cooked, though it is less sticky than other rice as it has less amylopectin. Not all imported rice labeled as jasmine is a good grade of the rice. Good quality jasmine rice, when properly steamed, retains a wonderful fragrant aroma and delicious chewy texture so tasty. Even in Thailand, where this aromatic rice originated, the quality can vary considerably depending on where it is grown.The northeastern region of the country has the ideal combination of soil and climatic conditions to produce the best-tasting, most fragrant rice. >>Pandanus Pandanus leaves (in Thai “bai-toey”) used throughout South East Asia especially Thailand. Pandanus essence also known as a pandanus extract, is delightful scent, a natural food colorant, as well as the aroma which is a bit nutty and reminiscent of freshly-cooked jasmine rice, to give the rice a lovely fragrance. Pandanus contains Linalyl acetate, Linallol and essential oil, courmarin. It’s an herb known for its healing properties and cooling effect and is excellent for the treatment of internal inflammations, urinary infections, skin diseases and colds. Pandanus Leaf (Fragrant Pandan, Fragrant Screwpine, Pandan Leaf/Leaves, Daun Pandan (Malaysia/Indonesia), Bai Toey (Thailand) Scientific name: Pandanus odorus, P. Amaryllifolius Roxb. Also known as pandan leaf. Almost every kitchen garden in Sri Lanka, Malaysia, Indonesia and Thailand boasts a pandanus plant, the leaves of which are used in both cakes, sweet dishes and other culinary dishes. A strip of leaf about 10 cm (4 in) long is dropped into the pot each time rice is cooked, to perfume it. Two or three strips are simmered with curry. In Thailand, pieces of marinated chicken are enclosed in a clever wrapping of bai toey (the local name for pandan leaf) and grilled or deep fried, their subtle flavour being imparted to the chicken. In Malaysia, Indonesia, Singapore and Thailand, the leaves are pounded and strained (or blended with a little water) to yield flavour and colour for cakes and sweets. The flavour is delicate, and as important to Asians as vanilla is to Westerners. Pandan leaves used to be available in Western countries only in dried form. Gradually, enterprising shopkeepers offered them fresh frozen. It is a sign of the times that for the past few years fresh pandan leaves have been available in at least some large Western cities. Surplus fresh leaves may be frozen in plastic bags. In South East Asia the leaves are used to make containers for sweets. Cooks are adept at folding them so they make perfect boxes hardly 2 cm (3/4 in) each way, just right for holding little jellies or puddings.

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