Fave - General

As one of the leading producers of farm fresh fruits and vegetables, we take every step to maintain the quality of the products. We follow strict protocols while applying processes and strategies to extend the shelf life of goods.

Fave is well-known for its healthy fruits and vegetables. As one of North America’s largest Garlic and Ginger Suppliers, we grow these products on our own farms worldwide. We then deliver the fresh harvest to the stores. Our belief is to offer our customers safe and ethically sourced products.

All our employees are committed to taking every step to produce fresh supplies for the market and create a healthy future for everyone. We do it by producing products while following the best agricultural practices and advanced technology that are safe for the environment.

To be the most reliable fresh garlic and ginger manufacturer, we want to contribute significant value to locally grown fruits and vegetables. We want to improve the organic food market by utilizing advanced technology.

We have our farms in Canada and all over the world. We have one of the most advanced fruits and vegetable processing factories in Asia in China.

Our offices, farms, and factories are located across the United States, Canada, Africa, Turkey, and China, producing high-quality fruits and vegetables. We make sure to grow, pack, ship, market and deliver directly to retailers through best practices to provide the freshest, highly nutritional products.

FAVE understands the social responsibility that comes with being a North American Supplier and Canadian Vegetable Supplier running a reliable brand. We don’t solely focus on selling our products. But we also ensure to play an active part in bringing improvement to society in any way possible.

A clove of garlic is a single segment of a garlic bulb, encased in a thin, papery skin, and is used for cooking and seasoning.

Yes, garlic is considered a vegetable. It is part of the Allium family, which includes onions, leeks, and shallots.

To peel garlic, crush the clove lightly with the flat side of a knife to loosen the skin, then remove the papery outer layer with your fingers.

One clove of garlic typically equals about one teaspoon of minced garlic.

Yes, you can freeze garlic. Whole, peeled cloves or minced garlic can be frozen for later use without losing much flavor.

Store ginger in the refrigerator, either in a paper bag or wrapped in a paper towel and placed in a plastic bag. Click here for a more detailed article about storing ginger.

Grate ginger using a fine grater or microplane after peeling off the skin with a spoon.

Peel ginger by scraping off the skin with the edge of a spoon.

Fresh ginger lasts up to three weeks in the refrigerator and up to six months in the freezer.

Lychee has a sweet, floral taste with a hint of tartness, similar to a grape or pear.

Lychee is pronounced "LEE-chee" or "LIE-chee," depending on regional variations.

Peel the outer skin, remove the seed, and eat the juicy flesh.
Snap Peas

Snap peas can be stir-fried, steamed, boiled, or sautéed for a few minutes until tender-crisp.

Yes, sugar snap peas can be eaten raw and are sweet and crunchy.

Yes, sugar snap peas are nutritious, offering vitamins, fiber, and antioxidants.
Snow Peas

Snow peas are flat, tender peas with edible pods, often used in Asian cuisine.

Snow peas can be stir-fried, steamed, or sautéed for a couple of minutes until tender-crisp.

Carrots can last up to four weeks in the refrigerator if stored properly.

Store carrots in the refrigerator, preferably in a plastic bag or an airtight container with a bit of water.

Yes, carrots can be frozen after blanching them for a few minutes.

No, you don't have to peel carrots if they are washed thoroughly, but peeling can remove any bitterness.

Carrot seeds come from the flowers of a mature carrot plant, which bolts in its second year.

A jalapeno chile is a medium-sized, mildly hot pepper from the Capsicum annuum species, commonly used in Mexican cuisine.

Yes, jalapenos are rich in vitamins, antioxidants, and capsaicin, which may have various health benefits.

Yes, jalapenos are technically fruits because they contain seeds and develop from the flower of the plant.

Remove jalapeno residue by washing your hands with soap and water, then rubbing with a mixture of baking soda and water.

Cut off the stem, slice the jalapeno lengthwise, and remove the seeds and membrane if you prefer less heat.

Plan for about 10-12 asparagus plants per person to ensure a sufficient harvest.

Place asparagus on foil, drizzle with oil, season, seal the foil, and grill for 10-15 minutes until tender.

Yes, asparagus can be eaten raw, offering a crunchy texture and mild flavor.

Toss asparagus with oil and seasonings, then cook in the air fryer at 400°F for 7-10 minutes.
Bitter Melon

Bitter melon has a sharp, bitter taste, somewhat similar to dark leafy greens or the pith of citrus fruits.
Dragon Fruit

Cut off both ends, slice it in half lengthwise, and scoop out the flesh or cut into cubes.

Dragon fruit has a mildly sweet flavor, similar to a mix of kiwi and pear, with a soft, juicy texture.

Cut the dragon fruit in half, scoop out the flesh with a spoon, or peel and cut into cubes. Enjoy raw or in salads, smoothies, or desserts.
Brussel Sprouts

Boil Brussels sprouts for 8-10 minutes until tender but still slightly firm.

Rinse Brussels sprouts under cold water, trim the stems, and remove any yellow or damaged outer leaves.

Brussels sprouts last up to a week in the refrigerator if stored in a plastic bag or airtight container.

Eggplant has a mild, slightly earthy flavor with a creamy texture when cooked.

Yes, eggplant can be frozen after being blanched or cooked.

Peel the skin, cut around the pit, and slice or cube the flesh. Enjoy fresh, in salads, or in smoothies.

Yes, mango skin is edible but may be tough and bitter, so it’s usually removed.

Culantro is an herb with long, serrated leaves and a strong, cilantro-like flavor, commonly used in Caribbean and Latin American cuisines.

No, culantro and cilantro are different herbs, though they have similar flavors. Culantro has a stronger, more intense taste.
Napa Cabbage

Napa cabbage is a type of Chinese cabbage with pale green, crinkly leaves, often used in Asian cuisine.

Napa cabbage can be stir-fried, steamed, added to soups, or used in salads and kimchi.
Opo Squash

Opo squash can be peeled, sliced, and cooked by steaming, stir-frying, or simmering in soups and stews.
Scotch Bonnet

A scotch bonnet is a small, very hot chili pepper from the Caribbean, known for its fruity, spicy flavor.

A scotch bonnet pepper ranges from 100,000 to 350,000 Scoville Heat Units, making it very hot.

Soursop has a sweet, tangy flavor, reminiscent of a combination of strawberry and pineapple with creamy notes.

Cut the soursop in half, scoop out the flesh, and remove the seeds. Eat fresh, in smoothies, or desserts.

Galangal is a rhizome similar to ginger, with a sharp, citrusy, and pine-like flavor, used in Southeast Asian cooking.

Okra has a mild, grassy flavor and a slightly slimy texture when cooked.

Okra can be fried, sautéed, roasted, or added to soups and stews.
Jamaican Thyme

Thyme has small, green, aromatic leaves on thin, woody stems.

Strip the leaves from the stems and chop finely with a knife.
Thai Basil

Thai basil can be used in stir-fries, curries, salads, and as a garnish for various dishes.

Turmeric has a warm, earthy, and slightly bitter flavor with a hint of pepper and mustard.

Yes, turmeric can stain your teeth if consumed in large amounts or used frequently.

Yes, zucchini can be frozen after blanching it briefly.

Yes, zucchini is a type of summer squash.

Zucchini lasts about one to two weeks in the refrigerator.

Zucchini is botanically a fruit, but it is commonly treated as a vegetable in culinary contexts.