Khun Ann, Head of Bio Thai or Food for Change Chiang Mai, has developed special relationships with many hill tribes and ethnic communities in the northern regions of Thailand. These relationships have been very fruitful for both and Ann is able to help the communities like Tai yai and Pga K’nyau Akha and Lahu showcase the wonderful products they cultivate and forage in the jungles. such as How Wor (a type of verbena), hood shoe (fragrant root), dried chilli, fermented bean discs and smoked peppers, wild honey and zululua (a lemony pepper) to name a few. 

 

Chiwadee see’s the importance of Organic Coconut Sugar and has developed an innovative product from the raw material. 

 

Sourcing their nectar from Amphawa district in Samut Songkhram, know for its coconut palm plantations, Chiwadee produces amazing fermented vinegar and flower vinegar syrups that maintain a wonderful coconut aroma and complexity. 

 

Before the introduction of chilli to Thailand the peppercorn reigned supreme. Still widely used in Thai cuisine the peppercorn comes in three guises. Fresh green such as in stir fries and relishes, dried black peppercorns such as in fiery southern curries and white peppercorns commonly found in soups and stir fries. 

 

At Bo.lan the peppercorns come from the southern town Trang they have a strong and lasting flavor, small intense berries and clear spicy aroma.