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Peacock Flower, Flamboyant - ต้นหางนกยูงไทย (ton hang nok yung) - Caesalpinia pulcherrima

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Peacock Flower, scientifically known as Caesalpinia pulcherrima, is a flowering plant native to the tropics and subtropics of the Americas but is also commonly found in Thailand. It belongs to the Fabaceae family and is known for its vibrant and showy flowers, which resemble the colors of a peacock's tail, hence the name. Here's some information about Peacock Flower in Thailand: Appearance : The Peacock Flower is a small to medium-sized shrub or small tree that can reach heights of up to 3 meters. It has bipinnately compound leaves and clusters of striking, brightly colored flowers. The flowers typically range in color from red, orange, and yellow to a mix of these hues. Cultural Significance : In Thailand, the Peacock Flower is valued not only for its ornamental beauty but also for its cultural significance. It is often grown in gardens, parks, and along roadsides for its aesthetic appeal. Traditional Uses : In traditional Thai medicine, various parts of the Peacock Flower pla...
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Dragon Fruit - แก้วมังกร (kaew mang gon) - Selenicereus undatus

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  Introduction Dragon fruit, also known as pitaya or pitahaya, is a tropical fruit that is native to Mexico and Central America. It is now grown in many parts of the world, including Thailand. Dragon fruit is a popular fruit in Thailand because it is delicious, nutritious, and easy to grow. Nutrition Dragon fruit is a good source of fiber, vitamins C and E, and iron. It is also a low-calorie fruit, making it a healthy choice for people of all ages. Health Benefits Dragon fruit has been shown to have a number of health benefits, including: Boosting the immune system Improving digestion Promoting heart health Lowering blood sugar levels Reducing the risk of cancer Growing Dragon Fruit in Thailand The harvest of our first dragon fruit Harvest dragon fruit about 30-50 days after flowering. Look for vibrant, evenly colored skin. Use sharp shears to cut the fruit, leaving some stem attached. Handle gently to avoid bruising. Store in a cool, dry place, or refrigerate for longer shelf life...
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Recipe for Roselle jam that incorporates Thai Kumquat (Som Jeed) and ginger

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Ingredients: - 2 cups fresh Roselle (Hibiscus sabdariffa) calyxes, cleaned and chopped - 1 cup Thai Kumquats (Som Jeed) , seeds removed and chopped - 1 tablespoon grated fresh ginger - 2 cups granulated sugar - 1 tablespoon Thai lime juice (optional, for added acidity) Instructions: 1. Prepare the Rosella calyxes by removing any green parts and calyx bases. Rinse them thoroughly under cold water and chop them into small pieces. 2. Remove the seeds from the Thai Kumquats (Som Jeed) and chop them finely. You can leave the peel on for added texture and flavor. 3. Grate the fresh ginger using a fine grater or microplane. 4. In a large, heavy-bottomed saucepan, combine the chopped Rosella calyxes, chopped Thai Kumquats (Som Jeed), grated ginger, and granulated sugar. Stir well to combine. 5. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. 6. Once the mixture comes to a boil, reduce the heat to low and let it simmer for a...
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