Climbing Wattle global price quotes



The current, latest prices of Climbing Wattle in the world in the global markets

climbing wattle


Price range: 15 - 20 THB / bunch | Market: Talaad Thai Market | Date: 2022-05-23

Climbing Wattle

Acacia pennata (Cha Om) is a tree native to Southeast Asia that has edible shoots which look like bamboo shoots except they are much softer. The shoots must be boiled before eating to reduce their toxicity, after which they can be used in stir-fries to make a simple meal with rice or as an ingredient for Thai soups due to its light, feathery texture that blends well with other ingredients. It's also popular as an ingredient for Thai soups due to its light, feathery texture. The edible shoots are picked up before they become tough and thorny. The young shoots look like bamboo sprouts that you use to cook within Chinese cooking, but much softer when boiled. They must be boiled for 10-15 minutes before being used in salads or soups because of their toxicity. Raw shoots are not edible and can be poisonous when eaten raw.

The shoots must be boiled before eating, removing the water at least once or twice during cooking. They can then be used in stir-fries to make a simple meal with rice. It's also popular as an ingredient for Thai soups, due to its light, feathery texture that blends well with other ingredients.

Cha Om is similar in appearance to bamboo shoots but can be distinguished by its smaller seedpods which are also much softer when boiled. The Thai name means "Bamboo Shoot Flower" because the young flower buds are used in cooking before they open into pinkish-white blossoms.

Raw Cha Om is inedible and can be toxic when eaten raw. It must be boiled before eating due to its toxicity. The shoots are picked up before they become thorny and tough, then used in stir-fries, soups, curries, omelets, and rice dishes.

Young shoots are harvested before they're fully mature when the leaves still look like bamboo leaves. The young shoots must be boiled in water for 10-15 minutes before being used in salads or soups or fried in oil because of their toxicity. They can also be used in sandwiches or fried with eggs.

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