Northern Thai Red Cotton Flower

Red Cotton Flower (Chinese: Mumian, 木棉/斑芝树; Thai: ngiu, งิ้ว; Vietnamese: Gao) is the dried, sun-browned core of the red cotton tree flower, used in Northern Thai and Southwest Chinese cooking.

🌿 Flavor & Texture

• Mild, absorbent, slightly fibrous texture
• Takes on the flavor of the broth or curry it's cooked in
• Adds body and chew rather than strong flavor of its own

🍜 Where You'll Find It

• Nam ngiao: a spicy Northern Thai (Lanna) noodle soup, this flower core is a signature ingredient
• Kaeng khae: a Northern Thai curry made without coconut milk, featuring regional greens and this flower
• Also deep-fried on its own as a snack

🧂 How to Use It

• Rehydrate before adding to soups or curries
• Simmer until softened to absorb surrounding flavors
• Can be deep-fried whole for a crisp snack

📜 Traditional Context

Various parts of the red cotton tree (root, bark, gum, flower, seed) have a long history in Ayurvedic and traditional Chinese practice. This listing is for the dried flower core as a culinary ingredient; no therapeutic use is implied or recommended.

Sold per 1/2 oz weight (naturally lightweight)