Filter By







  • 0kg - 1kg



  • €1.00 - €3.00

Online store

Online store

Vegetables and vegetables grown in an environmentally friendly way, to provide healthy and fresh foods that bring traditional flavors, both from our Mediterranean cuisine, as well as the exotic aromas and flavors of ancient oriental cuisine.

Active filters

  • Availability: In stock
  • Mini pak choi


    Mini pak choi, oriental vegetable of the cabbage family, similar to Pak choi but smaller, with dark green wrinkled leaves and short, thick and white stems. Its flavor is similar to that of chard.

  • Pak choi


    Pak choi, variedad de col china de hojas verdes, oscuras, carnosas y lisas que se agrupan en torno a su tallo blanquecino que no es muy largo. Es rica en vitamina A, C y K. Es un cultivo tradicional de China y Japón, extendido por Europa con buenos resultados.

  • Papaya verde


    La papaya es una fruta tropical es un alimento muy nutritivo, rico en antioxidantes, la vitamina C y los flavonoides, y minerales como el potasio, magnesio y fibra dietética.

    Caja de 60x40x15

    6kg por caja

    Pallet de 70 cajas

  • Kai lan


    Kailan, also known as Chinese broccoli, is a vegetable from the brassicas family, it is of the same species as green cabbage and broccoli. Vegetable with thick, flat, shiny teal leaves, thick stems, and very small white flowers, similar to broccoli. This vegetable of Cantonese origin, contains a high amount of fibres and is a source of vitamins, especially those of group C and D. It has antibacterial and antioxidant properties. his flavour it’s very pleasant, steamed or sautéed.

  • Kan choi


    Kan choi (Chinese celery), celery smaller in size than the European one and characterized by its mild flavour and aroma.

  • Choi sum


    Choi sum, a variety of cabbage typical of the province of Guangzhou in southern China, has a dark green colour on its leaves and stem from which small yellow flowers sprout. It is a food rich in fibre, minerals such as iron, calcium or magnesium and vitamins A, D, C and B6, in addition to being low in calories. Both its leaves and stem are consumed, preferably cooked al dente.

  • Heung moll


    Heung moll (citronella), a herbaceous plant with a mild lemon aroma essential in many dishes of Asian cuisine

  • Po choi


    Po choi (Chinese spinach), spinach with a mild flavour and aroma, is cooked like any common spinach, although it is especially suitable for use in vegetable stir-fries.

  • Da bai cai


    Da bai cai, (Chinese cabbage or Chinese cabbage) is a vegetable that gradually begins to spread to all continents, although it is a well-known and consumed crop in Asia. They can be consumed in various ways, both raw and cooked in soups or stews. They are an appreciable source of vitamins and minerals. In addition, they are a low calorie food and rich in fibre.

  • Tong kwa


    Tong kwa (winter melon), a vegetable of the pumpkin family that is used to make soup.

  • Chinese Eggplant


    Que zi (Chinese eggplant), a kind of very thin purple skinned eggplant that can be cooked without peeling, with a smooth and pleasant flavour.

  • Chang du


    Chang du (long bean), edible legume grown to consume its exceptionally long green pods, is a must in Chinese and Thai cuisine, it is characterized by being rich in proteins and vitamins.