Dried Red Cotten Tree Flower / Dok Ngiew ดอกงิ้ว 10g Best Before 06/25
The Secret Ingredient for Authentic Northern Thai Broths
Dok Ngiew (ดอกงิ้ว), the dried flower of the Red Cotton Tree (Kapok), is a specialty spice that unlocks the complex, authentic flavors of Northern Thai (Lanna) cuisine. This ingredient is absolutely essential for making the famous Khanom Chin Nam Ngiao, a savory rice vermicelli soup.
When rehydrated and simmered, Dok Ngiew contributes a unique, subtle earthy flavor and a slight, desirable gelatinous texture that naturally thickens and enriches the broth. The 10g package provides enough of this potent spice to flavor several large batches of soup, ensuring true authenticity in your Thai cooking.
Key Features and Culinary Use:
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Nam Ngiao Essential: The defining, irreplaceable ingredient for the popular Northern Thai noodle soup.
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Unique Texture: Adds a soft, slightly chewy, and gelatinous element that enhances the mouthfeel of slow-simmered broths.
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Authentic Sourcing: Used in traditional Lanna and Burmese regional cooking for depth and body.
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High Potency: Sold dried in a small 10g quantity because a small amount is sufficient for deep flavor infusion.
Preparation Note: Always soak Dok Ngiew in water for 30 minutes before adding to your broth or curry base, and allow it to simmer slowly to release its unique properties.
We generally dispatch orders on the same working day of receipt, if order placed before 12pm. If for any reason, there will be a delay of more than 3 days in the sending of your order, we will contact you by email to advise you of the reason for the delay and the expected day of dispatch.
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