The Thai spur chilies are typically about 10 to 13 cm (4-5 inches) long, with a conical shape, and mature from green to a bright red color. The flavor of these chilies is relatively mild and slightly sweet, making them more comparable to the Jalapeño or Serrano peppers in terms of heat.

Bai po, mallow leaves, or jute is a popular Thai ingredient that's used as a leafy vegetable. The leaves are usually blanched and enjoyed in a dish with plain rice congee (khao tom kui). It is said that the flavor of bai po is reminiscent of samphire and spinach.

Phat phak khom is a Thai vegetable stir-fry that is typically made with spinach leaves, garlic, and fish sauce. Other typical ingredients include chilis, shallots, spring onions, eggs, soy sauce or oyster sauce, sugar, and optionally a protein such as pork, beef, tofu, or fermented soybeans.

Thailand's export growth surged by 7.2% in May 2024, reaching 960.22 billion baht, primarily driven by four key seasonal fruits: durians, mangosteens, longans, and mangoes. According to the Commerce Ministry, durian exports between January and May increased to 83.059 billion baht from 72.833 billion baht the previous year.

A Thai House, in the style of those largely seen in central Thailand and surrounded by flower plants, edible vegetable and herbal plants and fruit trees, has been built in the exhibition site to display the Thai horticultural products, the official said.