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Product Description

Product IDV072
Thai NameHUA - PHAK - KAT OR HUA- CHAI - TAU (หัวไชเท้
Common nameCHINESE RADISH
Scientific NameRAPHANUS SATIVUS VAR.LONGIPINNATUS.
Season availabilityAround year
RemarkRadish is a herb that is available in Pharmacopoeia of China: by introducing people to old age the radishes raw to cut Soi lines fuzzy a day about 2 tablespoons or dinner at one tablespoon 2 times a day (if any sense. pungent odor may eat with honey) believe that your skin will look fresh water shine like a creamy young people. Also believe that the radish to remove toxins. Can not help clear cloudy urine help cleanse the stomach and intestinal walls helps digestion and helps open up breathing.
ShapeLook like white heads underground and some above-ground growth is slight. A long cylindrical cone shape or other shapes vary, as the species
Nutrition remarkThe radishes are very taste, not spicy framework useful nutrients include calcium, phosphorus and carbohydrates. To build strong bones. Aid in blood clotting. And muscle function. Maintaining the balance of acids and bases in the body. Help to create brain cells and nerves. And provide energy to the body.
Preparation and eatingTHAI VALUE THIS VEGETABLE . BELIEVING THAT IT AID DIGESTION . COOLS THE BODY AND IMPOROVES BLOOD CIRCULATION. ALSO CALLED GIANT WHITE REDISH OR WINTER RADISH ,IT IS A LONG WHITE ROOT THAIS RESEMBLES A SLENDER. SMOOTH -SKINNED PARSNIP IN APPEARANCE. IT CAN BE UP TO 40-45 CM / 16IN LONG. ALTHOUGH THE THAI VARIETY IS OFTEN CONSIDERABLY SMALLER. LARGE SPECIMENS TEND TO BE FIBROUS AND SHOULD BE AVOIDED WHEN RAW , THE FLAVOUR OF MOOLI IS COOL . SHARP AND PEPPERY. AND THE TEXTURE IS CRISP. THAIS DONT OFTEN EAT IT THIS WAY . BUT THE GRATED FLESH IS SOMETIMES USED TO TENDERIZE SEAFOOD . WHEN THE VEGETABLE IS COOKED ,THE CHARACTERISTIC TEXTURE IS RETAINED .BUT THE FLAVOUR BECOMES QUITE SWEET.