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Koppert Cress specializes in cresses; seedlings of unique plants, which each have their own specific effect on the senses. Flavour, fragrance, feel or presentation, there is a cress for all. And the assortment is widening. Every year at least one new item is added to the collection of Micro-vegetables. A collection, which is presented as ‘Architecture Aromatique’.

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CRESSES

ACCLA CRESS ADJI CRESS AFFILLA CRESS

Aclla Cress has a fresh, citrusy flavour. Adji Cress originates from the Far Affilla Cress is characterised by its The cress works well in both sweet East, in particular South Korea and highly unusual and decorative shape. dishes and savoury dishes. China, In Japan it is a centuries-old Affilla Cress is related to the sugar Combinations with desserts would be delicacy as the leaves were eaten as pea, making it a good substitute for the logical first idea. With a little more salad with oily fish and used widely in peas in recipes. The product's sweet creativity, the cress also works well in herbal medicine for their apparent taste does well in combinations with combination with vegetables such as cooling and blood-clotting properties bitter and tangy dishes. Affilla Cress tubers, parsnips, or tomatoes. It also can be used in hot or cold dishes, or makes a fine addition to fatty dishes in salads where its pea-like flavour such as black pudding, poultry, or foie really comes through. gras. ASANGA CRESS ATSINA CRESS BASIL CRESS

Basil Cress is a bold, fresh cress with Asanga Cress is a sturdy type of cress Atsina Cress has a sweet aniseed flavours of basil and mild notes of with a light acidic flavour, which makes taste. This flavour naturally does well clove. Because the leaves are young, it an ideal accompaniment to fatty food in sweet dishes and is particularly the cress can be used whole. The types such as eel, mackerel, liver, and good in desserts with chocolate, flavour of Basil Cress really comes sweetbread. Asanga Cress also makes including white chocolate. With its a wonderful addition to salads, in notes of fennel, Atsina Cress is tasty through in combination with veal, combination with crab, lobster, or in combinations with mild fish, like sea lamb, or chicken. It's also the perfect addition to salads, vegetables, or in shellfish. bass, cod, halibut, and wolffish. vegetable dishes. A special quality of Basil Cress is the fact that it can be heated without losing its cress flavour. BLINQ CRESS BORAGE CRESS BROCCO

The leaves of the BlinQ cress feature Once you've tasted Borage Cress, The taste of BroccoCress is very mild. tiny crystals, giving the plant an you'll understand why the Dutch call it It tastes wonderfully on cheese. It is attractive appearance and a good bite. "cucumber herb". The cress has an also good for decoration of all kinds of The flavour BlinQ Cress ranges from unmistakeably clean and refreshing dishes, a perfect finish for soups and fresh and briny to salty, and combines taste, with salty notes reminiscent of sauces and a very good product to well with briny and acidic dishes. oyster. Borage Cress makes an add to a diet. Suitable for combinations with meat, excellent addition to shellfish or lightly such as steak tartare, entrecôte, or cooked and cold smoked fish. We Wagyu beef, and fish, such as also recommend combining Borage anchovies or mackerel. The possibilities Cress with meat or steak tartare. are very wide-ranging. Culina Pte Ltd Quality of Perishables has to be checked on Delivery - 24 Senoko Way Rejection will not be accepted more than 24 hours after Singapore 758046 delivery - Thank you for your understanding T: (65) 6753 6966 F: (65) 6753 2420

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CHILLI CRESS DAIKON CRESS GARDEN CRESS

With its hot radishy taste, Chilli Cress is Daikon Cress originates in Japan. Garden cress is a very popular type a spicy and decorative addition to The sharp radishy flavour of its of cress that can be used in countless dishes. The flavour of Chilli Cress really namesake the daikon makes Daikon different ways. It provides a peppery, comes through in dishes which Cress a flavourful addition to dishes. aromatic flavour in soups and salads. ordinarily call for radish. It is also a The cress does well in combinations It can be used as a very tasty good addition to cold salads. In hot with raw fish such as tuna, salmon, sandwich filling with sugar or a hard- dishes, Chilli Cress can be combined mackerel, and herring. Daikon Cress boiled egg. Try a milkshake made with fatty or crunchy dishes. also adds that little bit extra to a with strawberries and a little garden tossed salad. cress. GHOA CRESS HONNY CRESS KIKUNA CRESS

In Ghoa Cress one recognizes the fresh Honny Cress is, as its name Kikuna Cress is a decorative cress taste of citrus and the fragrance of mild suggests, as sweet as honey. Its variety with the clean flavour of carrot coriander (cilantro). These micro intense sweetness means that Honny and celery. The cress goes well with vegetables perfectly fit in fish or poultry. Cress is an excellent addition to Japanese fish dishes and salads, as Ghoa Cress is the perfect addition to desserts. The leaves have a clean well as with lamb and veal. In fact, soup or salad. Ghoa Cress can also be taste which lingers in the mouth. Kikuna Cress is tasty in any dish used in desserts, particularly desserts Particularly in desserts and pastries, which calls for carrots. with tropical fruit or gin. It's not just its this no-calorie ingredient offers refreshing flavour and decorative endless possibilities. Its sweetness appearance that make Ghoa Cress an can also be used to balance out bitter interesting ingredient, but also because or sour ingredients. Honny Cress can evidence suggests it's beneficial to your be perfectly combined with white health. Most people are unaware that mould cheeses, tangy fruit, or the seed pod can also be used. strained yoghurt. LIMON CRESS MOTTI CRESS MUSTARD CRESS

Limon Cress has a delicious scent and Motti Cress is a tasty and decorative Mustard Cress has a very pungent taste of lime. You may also be able to variety of cress. It is the young taste, not easily recognised by the notice subtle hints of aniseed. The lime seedling of an aromatic herb that has consumer. Most would call it 'pepper' flavour comes through well in desserts. been used in cooking for centuries or something similar. A mashed But this fresh-tasting cress is also a and that can be combined with potato with some butter and a dot of good addition to fruit cocktail - and many other ingredients in a wide Mustard Cress gives a totally new alcoholic cocktails! The aniseed notes range of dishes. The plant is a natural appearance to an old product. of Limon Cress come out best flavour enhancer and can be used in in combinations with shellfish. low-salt (lowsodium) dishes. The powerful aroma makes this product suitable for use in both hot and cold dishes.

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PERSINETTE CRESS RED MUSTARD CRESS ROCK CHIVES

Very popular garnish and seasoning for Red Mustard Cress has a mild Rock Chives is characterised by the soups, meat, fish and poultry. Add just mustard flavour with notes of little black dot at the top. This is the before serving to prevent adding cauliflower. The colour of the cress seed pod. The pod gives the product bitterness to the dish. Use fresh rather gives it a playful character. Red a bit of a playful character. Rock than cooking, deep-frying or drying. Mustard Cress goes well with hearty Chives has a delightful garlic Due to the finer structure of the young meats and fish, such as beef taste which works well in herb butter, plant, the cress differs from the tenderloin or skate wing. It also oil, or tzatziki. It also tastes good in traditional variety in its more subtle combines well with different cabbages vegetable dishes and with fish or flavour and pleasant feel in the mouth. and potato. A mustard soup is only meat. An interesting detail is that the complete after a topping with fresh seed pod gets crispy when it is Red Mustard Cress. heated.

RUCOLA CRESS SAKURA CRESS SALICORNIA CRESS

The Rucola Cress has an extremely Sakura Cress has the flavour of Salicornia Cress has a mildly salty strong taste. It is amazing how much radish, and its beautiful deep red taste and a good crunch, which flavour there is in such a small leaf. The colour makes it a great visual addition makes it perfectly suited to fish taste reminds of nuts. The extra fine to a dish too. The cress adds a fresh, dishes. Its salty taste means you can leaves make it suitable for decorating spicy taste to fatty dishes such as use Salicornia Cress as a salt items with a blunt taste, but it also steak tartare or tuna. Sakura Cress substitute in any dish. Because the works well in a salad and in a mashed has a wide range of uses, and it's cress is young, the stems are tender, potato. In case it is cooked, e.g. in particularly good in cold dishes. and you can use the entire plant. a pasta sauce with some ham, cheese, cream and shallots. We recommend that if you use it in cooked dishes, you add it last. Rucola Cress makes a fantastic pasta sauce.

SCARLET CRESS SECHUAN CRESS SHISO GREEN CRESS

Scarlet Cress is a very decorative cress A green leaf, which creates a light The taste of Shiso Green combines with the mild flavour of red beet. The sparkling (champagne) to anaesthetic very well with (raw) fish. But there are earthy taste of the cress combines well sensation in the mouth. It has more options. It fits very well on with sweet flavours in desserts. no taste, nor does it influence the a plateau of cheese, in a salad and Combining it with fish or meat brings taste, but it is an experience, a real on a sandwich. As fresh tuna fish is out the red beet flavour. Its colourful attention hiker! Sechuan Cress is a widely available, try raw tuna tartar accent makes it a good addition to great addition to cocktails, fruit juices, in combination with the Shiso Green it salads, too. amuses-bouches, and sorbets. is a winner. Another option is making It stimulates the appetite and it part of a Beef Carpaccio. cleanses the palate. Culina Pte Ltd Quality of Perishables has to be checked on Delivery - 24 Senoko Way Rejection will not be accepted more than 24 hours after Singapore 758046 delivery - Thank you for your understanding T: (65) 6753 6966 F: (65) 6753 2420

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SHISO PURPLE TAHOON CRESS VENE CRESS

The unique taste is slightly reminiscent The seeds have a very strong Vene Cress is a highly decorative of cumin. Shiso Purple can be used in a beechnut taste, which comes back in product with an unexpected flavour. variety of dishes and is also extremely the young plants of Tahoon Cress. The small green leaves with delicate decorative. It tastes best The taste sticks on your tongue for a red veins complement the attractive when combined with wild mushrooms, long time. Tahoon Cress does well garnish of your dish. The cheese, or bouillon. We with game, cheese, or in a nut salad. slightly acidic flavour offers plenty of also recommend combining Shiso Even when it's not game season, possible ways of using this variety of Purple with raw fish. Tahoon Cress is fantastic with cress. Vene Cress is a particularly tapenades, oil, and sauces. Slightly appealing ingredient in fatty dishes heating the cress brings out its flavour such as oily fish (like even more. mackerel), sweetbread, or liver, as well as in a green salad. ZORRI CRESS

Zorri Cress’ spicy taste makes a good combination of refreshing dishes. Zorri Cress can be used in cold and warm dishes, combining specifically well with ravioli, sheep's cheese or mackerel.

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SPECIALITIES

ANISE BLOSSOM APPLE BLOSSOM BEAN BLOSSOM

Anise Blossom tastes of aniseed with a Apple Blossom goes well with Small, decorative purple flower with a hint of tarragon. The aromatic taste of desserts and cocktails. It can also be sweet bean-like flavour and a tarragon is present in the stem, while successfully combined with shellfish crispiness at its heart. Combines well the flavour of aniseed is in the flowers. or smoked fish. Apple Blossom with summer dishes such as fish or Anise Blossom also goes excellently makes a delightful decoration in any poultry. It's delicious with summer with desserts, amuses-bouches, and dish. vegetables, dishes made with fruits cocktails. and herbs, and vegetarian dishes. Bean Blossom really stands out in combinations with desserts or chocolate. BINQ BLOSSOMS CARDAMON LEAVES CITRA LEAVES

BlinQ Blossom is a robust, juicy plant. Cardamom Leaves has the typical The leaf is decorative and silver- With its crystalline appearance, it is a flavour of cinnamon and salt, and has coloured on the inside. Citra Leaves real eye-catcher in the range. The a fresh taste. Cardamom Leaves have a bold, sour citrus taste. It's flavour of BlinQ Blossom ranges from makes an excellent addition to drinks, reminiscent of Granny Smith apples fresh and briny to salty, and it goes well for instance in a fresh-tasting infusion or light citrus. The sour taste is with smoked dishes featuring meat or or mixed with gin. The leaves can present in both the leaf and the stem. fish. also be used in sauces or stocks. The Citra Leaves can be used in a wide product also combines very well with variety of dishes, from fish to poultry. fish. Warming the leaves will bring out It is also a good addition to salads or the best of its flavour. desserts. CORNABRIA BLOSSOM CRESSABI LEAVES DUSHI BUTTOND

Cornabria Blossom® is the Koppert Cresssabi Leaves are elongated Very sweet, with mint and perfume. Cress brand name for an edible flower. green leaves with a spicy taste One button on a dessert is already a Cornabria Blossom is a spring-fresh reminiscent of wasabi. Cut into strips, surprise. Delicious with red fruit or surprise and a colourful ingredient. The the leaves make a wonderful addition ice-cream. Dushi Button is very subtle lavender flavour makes it to salads or used as a garnish. The sweet, making it a good counterpart possible to use the flowers in a wide leaves can also be used whole to to bitter dishes. Combinations with variety of dishes. wrap up elements of a dish. The taste sweet onion or citrus are also tasty. A goes well with raw meat or fish. In truly exciting combination is Dushi addition, Cresssabi Leaves are rich in Button with coffee. Hide it in a dish vitamins, particularly vitamin C but and the client will wonder where the also calcium and iron. taste comes from. It is also possible to crumble it.

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FLOREGANO FROM AGE LEAVES HIPPO TOPS

The aroma of Floregano is instantly From Age Leaves has large, "woolly" Hippo Tops is a watercress selection, reminiscent of the Mediterranean. The leaves, with the aromatic taste of with purple markings at the end of the taste of fresh oregano. The decorative, French cheese. The green and red leaves. Hippo Tops are easy to use flavourful character means that it works leaves are extremely decorative. The and combine perfectly with a wide well in a variety of dishes. Floregano leaves can be used in both hot and range of dishes. A common use is does well in Asian and lamb dishes. cold dishes. From Age Leaves can be watercress soup. But Hippo Tops are The flower is also tasty with sweet excellently combined with sweet also suitable for use as a salad and in pepper, tomato, or courgette. ingredients, like red fruit or apple combination with soft meats or other molasses. vegetables. JASMINE BLOSSOM KAFFIR LIME LEAVES KIKUNA LEAVES

Jasmine is mostly known as an The Kaffir Lime Leaves are glossy Kikuna Leaves are decorative leaves ingredient for tea, but it can be used dark green on one side and light with a distinct flavour of carrot or infusion in many different ways. green on the other. The leaves grow celery. Kikuna Leaves can be used Especially in wellseasoned dishes that in pairs with one larger leaf and one in salads, with raw fish, and in develop a little sweetness, such as smaller leaf. The product is frequently shellfish dishes. Kikuna Leaves shellfish or crustaceans, duck liver or used in Asian cuisine, for instance in are also very tasty in tempura batter. lobster bouillon. Make the extraction at soups, curries, or to add flavour to low temperature. Too warm will result in rice. The product also combines well a bitter flavour. Jasmine Blossom can with fish, lamb, pork, and chicken. It be used with oriental dishes, curries, in can also be used as an infusion for bread macaroons and sauces. It both alcoholic and non-alcoholic combines perfectly with summer fruits drinks. and citrus. MAJI LEAVES OYSTER LEAVES PAZTIZZ TOP

The natural capacity of storing moisture Oyster Leaves have a slight salty Paztizz Tops is a versatile ingredient allows a chef to ‘upload’ various taste that highly resembles oysters with a pronounced aniseed flavour. Its flavours to the Majii Leaf. Combine and are therefore often refered to as fresh flavour is an Majii Leaves with langoustine and Vegetarian Oysters. Combined with excellent accompaniment to fish green grapes, or with sour ingredients fish dishes, they are an interesting dishes and it combines such as rhubarb. For the best taste addition to the ingredients already surprisingly well with game. Paztizz combination, balance the Majii Leaves available. Oyster Leaves can be used Tops can also be used to with sweet ingredients. to lend a salty taste. They are enhance sweet dishes. Aperitif lovers excellent in surf and turf dishes, for are amazed by the similarity between instance. But they also make a the flavour of Paztizz Tops and that of challenging addition to coffee or a popular French aniseed drink. With chocolate. its pointy, soft leaves, Paztizz Tops also has great decorative value.

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PEPQUINO PURPLE DELIGHT SALAD PEA

The slight sour cucumber flavour of Purple Delight has dark purple flowers Salad Pea has the subtle flavour of Pepquiño makes it a perfect ingriedient in a pistachio coloured calyx. fresh garden peas, with a sweet, nutty for salads, in stir-fried dishes or simply Surprisingly sweet flavour which ends aftertaste and a crunchy bite. It can as a snack. Pepquiño absorbs every in a hint of bitterness. Purple Delight be used in both hot and cold dishes, flavour, whether salty, sweet, or sour, if works well with scallops, caviar, white in salads, as an ingredient or as a you prick the fruit or cut it open. fish, or meat. The flower can also be garnish. Salad Pea can be used Pepquiño is decorative and adds combined with chocolate, citrus, or whole or in parts. something extra to any dish. artichokes. Use only the flower if you want the sweet flavour. SALTY FINGERS SEA FENNEL SECHUAN BUTTONS

Salty Fingers is a decorative, but tasty Sea Fennel has a number of uses in For some people, the taste of the ingredient. The crunchy texture and the culinary field. Working with Sea Sechuan Button, resembles an salty, slightly bitter taste are a valuable fennel requires precise dosage due to ‘electric’ shock. It starts with a addition to the salty products. Salty its concentrated aromas. When it is champagne-like sensation at the top Fingers tingles the taste buds and blanched, the full asparagus flavour is of the tongue. Then it moves around makes a good combination with meat most evident. Sea Fennel does well in the mouth. A kind of ‘anaesthetic’ or mushrooms. It's a good choice with with fatty ingredients and is good in feeling in the cheeks, a numb fish or shellfish dishes. Salty Fingers combinations with shellfish. The plant sensation followed by a saliva flush. makes an exciting complement to the is also said to have a diuretic effect, Within a minute, however, this taste experience. to cleanse toxins and improve negative feeling is replaced by digestion. However, there is no curiosity and the analysis of the scientific proof for this. different sensations, finally resulting in amazement.Sechuan Button is often used as an infusion in cocktails and amuses-bouches. The flavour of Sechuan enhances and balances other flavours. In view of the intense effect of the button we advise to be careful in combination with your choice of wines.

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SHISO LEAVES SHISO LEAVES PURPLE SYRHA LEAVES

The very mild, but outspoken, taste with Shiso Leaves Purple is often dipped Syrha Leaves give a tangy flavour to its strong fragrance makes it suitable to in special tempura batter and deep- salads and sauces. The flavour of mix it into a salad. Take a small slice of fried. Elegant and tasty! It's also Syrha Leaves really comes through in fresh tuna, dip it in some Kikkoman soy possible to simply fry it as decoration. fruit salads or in combinations with sauce, wrap it into a Shiso Green Leaf Shiso Leaves can also be combined red fruit, white chocolate, or even and be amazed. A treat to your mouth. with game, mushrooms, or different coriander. The flavour comes from Try fresh tuna tartar mixed with fine types of fish. The leaf has an natural oxalic and ascorbic acid. shallots, some pepper and salt, a touch outspoken, herby taste. It can also be of soy sauce and some fresh chopped used as a decoration, particularly in Shiso Green Leaves on top. In Asia it is the autumn, with game dishes popular as a Tempura. But as a variation we have fried a (well-dried with tissue paper) leaf in oil, and used it as decoration on a piece of meat. (dry it after frying on some paper and add some sea-salt. VENUS VASE WHEAT GRASS YKA LEAVES

Syrha Leaves give a tangy flavour to Wheat Grass has a strong sweetish Yka Leaves have a robust, acidic salads and sauces. The flavour of flavour. In the current health trends, flavour with a slightly sweet Syrha Leaves really comes through Wheat Grass juice has become a very undertone. With their deep purple in fruit salads or in combinations with popular product. This popularity is colour and delicate markings, they red fruit, white chocolate, or even due to the high content in are extremely decorative. Yka Leaves coriander. The flavour comes from fibres, chlorophyll, magnesium and work well in combinations with natural oxalic and ascorbic acid. selenium. Wheat Grass is one of the lobster, scallops, and shellfish. They most generous natural sources of also make a delicious addition to Vitamin A, B-complex, B12, C, E and vegetable dishes with 'earthy' K. flavours, incorporating beetroot, root vegetables, or tubers, for instance. They are a perfect accompaniment to smoked or grilled vegetables, fish and meats.