Our products

RICE-BASED PRODUCTS

Select Specialties is an exporter of rice-based products, such as rice paper, rice noodles/vermicelli. These are typical cuisines in many countries, especially in the Asian communities.

RICE FLOUR / GLUTINOUS RICE FLOUR

1. RICE FLOUR: 100% rice flour Usage: Rice flour is often used to make a variety of Vietnamese cakes, such as steamed sweet rice cakes, Vietnamese rice pyramid dumplings (Banh gio), steamed rice cakes with pork and shrimp. 2. GLUTINOUS RICE FLOUR: 100% glutinous rice flour Usage: Glutinous rice flour is white in color and it is especially sticky when cooked. It is often used to make a variety of Vietnamese traditional cakes, such as sticky rice dumplings, mochi dumplings to be used with ginger sauce, sticky rice cakes, etc.

RICE NOODLES / VERMICELLI

- Size: 0.8mm, 1mm, 1.2mm, 1.5mm, 1.8mm, 3mm, 5mm, 7mm, 10mm, or as customers’ requirements - Ingredients: Rice flour, tapioca starch, pure water - Packaging: 300g/bag, 500g/bag, or as customers’ requirements

RICE PAPER

1. Vietnamese Rice Paper Spring Roll Wrappers (Banh trang cha gio): Rice flour (~ 70%), tapioca starch (~ 20%), pure water (9.9%), pure salt (0.1%). 2. Vietnamese Rice Paper Fresh Spring Rolls (Banh trang goi cuon): Rice flour (~ 20%), tapioca starch (~ 70%), pure water (9.9%), pure salt (0.1%) Normally, our “Rice Paper Spring Roll Wrappers (Banh trang cha gio)” has more rice flour than “Rice Paper Fresh Spring Rolls (Banh trang goi cuon)”. Having more rice flour makes it less sticky and more crunchy after frying in oil. Meanwhile, having more tapioca starch helps increase the viscosity, so that it is easier to use hands to wrap and roll the rice paper without breaking it, to serve fresh, also the transparency of tapioca starch is greater than rice flour, it allows diners/consumers to see the meat/vegetables, etc. inside, many diners/eaters like it.

TAPIOCA STARCH

100% tapioca starch Usage: Tapioca starch is often used as a thickener in cooking, used to make tapioca pudding, etc.

SPICES

Vietnam is the world’s largest black pepper producer and exporter (accounting for around half of world trade) with output in 2019 reaching 250,000 tons. Currently, pepper plantations in Vietnam are scattered across the provinces of Dak Lak Province, Binh Phuoc Province, Ba Ria – Vung Tau, Gia Lai Province, Dak Nong Province, Dong Nai Province.

To obtain our black pepper, the berries are harvested when they not yet fully matured. And then carefully dried with the whole pulp and outer husk.

To obtain white pepper (or pepper skull), the berries are harvested when fully matured, then soaked in water for 7-8 days to remove the outer skin. The final products are usually ivory or gray, smooth skin and more pungent than black pepper.

It is a key component of many dishes and cuisines.

STAR ANISE

Star anise is the dried, star-shaped fruit of Illicium verum. It is used to flavor vegetables, meat, and to marinate meat. It is also used as a condiment for flavoring curries, confectionaries, spirits, and for pickling, in perfumery. The essential oil of star anise is used to flavor soft drinks, bakery products and liquors. The fruit is anti- bacterial, carminative, diuretic and stomachic. It is considered useful in flatulence and spasmodic.

TURMERIC

Turmeric is a flowering plant scientifically known as Curcuma longa, it is part of the ginger family. Turmeric grown in Vietnam is divided into several varieties commonly referred to as yellow, red and black turmeric.

CINNAMON / CASSIA

Cinnamon (Cassia), also known for its scientific name Cinnamomum Cassia, is the inner bark of an evergreen tree cultivated in the Vietnam’s Central Highlands and Northwestern regions. Vietnamese Cassia is native to the land where the growth is tied deeply with the tropical atmosphere of the nation. The production of Cassia is largely distributed across two main regions of Yen Bai Province and Quang Ngai Province, in which Yen Bai to account for approximately 75% to 80% of Vietnamese Cassia yearly export.

BLACK PEPPER / WHITE PEPPER

Since the late 20th century, Vietnam has become the world’s top producing country of black pepper. The most well-known peppercorn is black pepper, extracted from the peppercorn plant known as Piper Nigrum. Currently, pepper plantations are scattered across the provinces of Dak Lak Province, Binh Phuoc Province, Ba Ria - Vung Tau, Gia Lai Province, Dak Nong Province, Dong Nai Province, with pepper harvest time between January to June.