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  • This is the red/ purple version of Chinese Spinach, and also known as "Red Amaranth". The nutritional values are similar to the green variant ( Green Chinese Spinach), but it has a higher level of iron. It is easy for stir frying and soups. While used for soups, do note that it will leave it with a vibrant red color. For those who need natural red dye for their foods, may consider adding these leafy vegetables into it.
  • Talinum is a tropical herbaceous perennial plant rich in Vitamin A and C, calcium, iron, and dietary fiber. To some it is also known as "Ginseng Leaves". Excellent for stir-frying and salad. Do note that as it is rich in iron, quick stir-frying is recommended to retain the "greenery" of the leaves. It aids in the treatment of the following: • Coughing • Reduces Pain and Swelling • Neurasthenia • "Strengthen Qi"  

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  • Chye Sin 菜心

    $ 2.50

    Also known as "Chinese Flowering Cabbage". But unlike cabbages, this leafy vegetable does not form any compact heads. It is commonly found in many local and Chinese dishes. In terms of taste, the stem is very crunchy and there is a light level of sweetness. At flowering stage, it will grow distinct yellow flowers and it is completely edible. Add in these flowers when stir frying together with your Chye Sin, they will make your dishes look better.

  • Also known as "Green Amaranth". It is very easy to cook and excellent for stir frying or for soups.  It is a rich source of Vitamins A, B & C, and thiamine, niacin, riboflavin, plus some dietary minerals including calcium, iron, potassium, zinc, copper, and manganese. The calcium and iron level is two times higher than Spinach. Apart from it's high nutritional values, it also aids in treatment of the following:

    • Laryngitis

    • Eye diseases related to heatiness

    • Urethritis

  • Carrot 萝卜

    $ 5.00
  • Also been known as "Bok Choy" or "Chinese Cabbage". But unlike cabbage, this leafy vegetable does not form "head" at the lower stem portion. The stem and leaves are light green in color, and they are widely used in Chinese cuisines.

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