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Chilli Rawit Green
Small green rawit chili peppers, extremely spicy and popular in Indonesian cuisine, especially in spicy sambal sauces.
Chilli Rawit Red
Small red rawit chili peppers, intensely spicy and commonly used in Indonesian cuisine to add fiery heat to dishes.
Chives
Chives with a mild onion flavor, often used to garnish baked potatoes, soups, and as a fresh addition to salads and dips.
Sage
Sage with a savory and slightly peppery taste, often used in stuffing, sauces, and as a seasoning for poultry and pork dishes.
Rosemary
Rosemary with a piney aroma and robust flavor, commonly used in roasts, marinades, and as a fragrant herb in various dishes.
Mushrooms Shiitake
Shiitake mushrooms, prized for their umami-rich taste and meaty texture, used in Asian cuisine, soups, and stir-fries.
Oregano
Oregano with a bold flavor, ideal for Italian and Mediterranean cuisine, adding depth to pizzas, pasta sauces, and grilled dishes.
Curly Parsley
Parsley from Holland, a fresh and aromatic herb, commonly used as a garnish or ingredient in various cuisines to add a burst of freshness and flavor.
Thyme
Thyme with earthy and aromatic leaves, versatile for seasoning soups, roasted meats, and Mediterranean-inspired recipes.
Tarragon
Tarragon with a subtle licorice flavor, a classic herb in French cuisine, perfect for sauces, dressings, and seafood dishes.