![green mango](https://hsaba.com/wp-content/uploads/2008/10/green_mango_hsaba-1-scaled.jpg)
mango, green
Green mangos are used in salads, pickles and curries. It is different to ripe eating mango – the flesh is a pale green…
![dried shrimps](https://hsaba.com/wp-content/uploads/2008/10/dried_shrimp_hsaba.jpg)
shrimp, dried
Dried shrimps in Burma have a lovely smoky smell and there is always a jar of pounded dried shrimps in the cupboard for a thote (salad)…
![white poppy seeds](https://hsaba.com/wp-content/uploads/2008/10/poppy_seeds_hsaba-scaled.jpg)
poppy seeds, white
White poppy seeds are used in Burma although there is very little to distinguish them from the blue poppy seeds…
![palm sugar](https://hsaba.com/wp-content/uploads/2008/10/palm_sugar_hsaba-1-scaled.jpg)
palm sugar
Sometimes referred to as jaggery, the palm sugar is sold in tubes, blocks or tin cans. The colour ranges from a deep toffee to golden brown…
![sago pearls](https://hsaba.com/wp-content/uploads/2008/08/sago_pearls_hsaba.jpg)
sago pearls
Sago pearls are almost identical to tapioca but they come from a different plant. The pearls are cooked and eaten with coconut milk…
![sticky glutinous rice](https://hsaba.com/wp-content/uploads/2008/08/glutinous_rice_hsaba-scaled.jpg)
rice, sticky / glutinous
As the name suggests the rice becomes sticky when cooked. It is made into a variety of dishes both savoury and sweet…
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