Organic Phosphate Free Baking Powder – 8x10g

The most common variety of banana in Thailand ans Laos is ‘kluay nam wah’ – they are a very nice variety, distinct for their sweet flavour and plump, firm, moist flesh. It’s a smaller banana compared to the cavendish variety (which is commonly available in the the rest of the world) They are short and plump, about 3 to 4 inches in length and about an inch in diameter. Each hand has between 10-15 bananas.  The flesh is soft yet firmer than that of the cavendish, moist, off-white and has tiny edible seeds. It’s often grown around people’s houses because of its usefulness: the leaves are used as a wrap for food, the flowers and fruit are eaten and part of the trunk is eaten or used as animal feed. The banana is eaten as chips, or peeled and put on a bbq.

Once hervested, the banane are put in rippen rooms during 5 to 6 days and then transfered into solar dryers where temperature may rise utp to 65-70°. Thise                         We have simply sliced and dehydrated the kluay nam wah, nothing added. Once dehydrated, the klua nam wah slices have a crisp texture. This is a great system as too many farmed see their harvested destroyed by heavy rains, moist, or animals. After being ried a first time during 3 days, the bananas are then flattened and dried again during 2 to 3 days. Fruits are controlled one by one and are then pasteurized to stabilize.