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Talk sourcing, products and export with us.

A space for importers, distributors and chefs to ask about our Thai food range, compare packing and certification notes, and share how they use our products in the kitchen. Sign in with your email to start a topic or reply.

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Categories covering products, sourcing, export logistics and recipes.

Latest Discussions

Recipes & Usage 30/10/2026 How do you use tamarind paste in everyday cooking? I keep a tub of your tamarind paste in the kitchen but mostly use it for pad thai. Any tips on balancing the sourness in soups and marinades? Posted by Chef Daniel Ok Sourcing & Export 30/10/2026 Halal certification requirements for EU importers Our UK customers ask for halal-certified curry pastes. Can you confirm which documents your partner factories provide, and how long certification takes on a new... Posted by Priya Nair Product Questions 30/10/2026 Best packing sizes for retail vs bulk jasmine rice We are listing Hom Mali jasmine rice in Sweden and want to know which packing sizes move best. Do most of your buyers take 5 kg retail bags, 25 kg sacks, or a m... Posted by Marcus Feld General Discussion 30/10/2026 Welcome to the T&K Bangkok Foods community forum Welcome! This is a space for importers, distributors and chefs to ask about our Thai food range, share sourcing tips and talk export logistics. Please keep post... Posted by T&K Bangkok Foods