Fairtrade Original

FROM SRI LANKA. GIVES YOUR MEAL A RICH, CREAMY TASTE.

Kokila puts a mixture of rice straw and leaves under the tall coconut palms. He works 100% organic and therefore only uses natural fertilizer. In a nearby factory the creamy coconut milk is pressed from its coconuts.

COLD PRESSED IN DANKOTUWA, SRI LANKA. WITH THE TROPICAL COCONUT SCENT, TO COOK IN A WOK AT HIGH TEMPERATURES.

During a tropical rain shower, a farmer digs an additional pit under the coconut palms. This natural irrigation is good for his organic coconuts. Coconut oil is cold pressed in a nearby factory, so that the oil can be used for cooking in a wok at high temperatures.

FROM CHIANG RAI, NORTHERN THAILAND. AT LEAST 4 MONTHS OF MATURING TIME, FULL TASTE.

In Chiang Rai, northern Thailand, between the deep green fields in the hot sun, you can find a small factory. There, the soy farmers of Ban Umsang make soy sauce. They say that patience is what you need apart from soybeans and brown rice. The sauce matures for four months to develop the full flavor.

FROM BROWN RICE FROM NAM OM, THAILAND. WITH A STRONG BITE.

The banks of the Chi River shine fresh and green in the morning light. During dry season this is the perfect place for the cultivation of long grain rice. For your noodles the rice was not peeled and the dough is enriched with bran. So the noodles get a strong bite.

FROM WHITE RICE FROM NAM OM, THAILAND. WITH REFINED TASTE.

Along the fresh green banks of the river Chi, a farmer plants long grain rice in the morning sun. This rice grows after the jasmine rice has already been harvested. Rice that is perfect for rice noodles.