Red Pac Choi is a small low-growing plant that forms a rosette of petite leaves with short pale lime green stems. Its spoon-shaped, deep burgundy-blushed leaves are glossy with a buttery, tender and succulent texture. Fresh Red tatsoi displays sweet and tangy flavors with a mineral finish. Once cooked, it develops a warm earthiness similar to spinach.
Red Pac Choi is a good source of vitamins A, C and K, carotenoids, folate, calcium and potassium.
Red Pac Choi is a versatile culinary green used in similar fashion to spinach. It is also traditionally used as a pot herb and braising and pickling green in a diversity of cuisines from Asia to South America. Its tangy and earthy notes pair well with citrus, crisp cool ingredients such as pears, fennel and mint, warm flavors that are abundantly found in chiles, garlic and allspice. Pair Red Pac Choi with ingredients rich in umami such as scallops, mushrooms, seaweed and braised meats. Fermented ingredients such as fish sauce, soy sauce and vinegars are also complimentary matches.