VEGETABLES

Fresh green eggplant, also known as Thai eggplant or green brinjal, is a small, round or oblong-shaped vegetable that is commonly used in Southeast Asian cuisine. It is typically green or greenish-white in color with a firm and slightly bitter flesh. Green eggplant is a good source of dietary fiber, vitamins, and minerals, including vitamin C, vitamin K, and potassium. It is often used in curries, stews, and stir-fries, and can be grilled, roasted, or fried as a side dish or appetizer.

Pooja coconut is a used in many religious and cultural ceremonies in India and other South Asian countries. It is used to offer to the gods as a symbol of prosperity and well-being. Its milk and oil are also commonly used in religious rituals. It is also believed to have medicinal properties and is used to treat various ailments. Add a touch of tradition and health benefits to your ceremonies by using our fresh, hand-picked pooja coconut.

Amla, also known as Indian gooseberry, is a highly valued fruit in Ayurvedic medicine and traditional Indian cuisine. It is known for its high vitamin C content and antioxidant properties, and is often used to boost immunity, improve digestion and prevent hair loss. It is also used in pickles, chutneys and jams, and also as an ingredient in various hair and skincare products. Add a touch of flavor and health benefits to your dishes by using our fresh, hand-picked amla.

Fresh arbi, also known as taro root, is a starchy root vegetable that is commonly found in tropical and subtropical regions, especially in Asia and Africa. It has a brown, hairy skin and a white or purple flesh inside that is firm and starchy. Arbi has a mild, nutty flavor and a slightly slimy texture when cooked, similar to potatoes. It is often used in Indian and Southeast Asian cuisines to make curries, stews, and fritters. It can also be boiled, mashed, or roasted as a substitute for potatoes. Arbi is a good source of dietary fiber, potassium, and various vitamins and minerals, including vitamin C and magnesium. It is also believed to have several health benefits, such as improving digestion, regulating blood pressure, and boosting immunity. However, it should be prepared properly before consumption as the raw root contains calcium oxalate crystals which can be toxic if ingested in large amounts.

Mint leaves, also known as peppermint, are a fresh and flavorful herb that is commonly used in many traditional cuisines, including Middle Eastern, Mediterranean and Asian. Its unique flavor adds a delicious twist to salads, soups, sauces, and drinks. Fresh mint leaves can be used in its raw form, or can be chopped, crushed or muddled to release the essential oils. Mint leaves are known for their medicinal properties, being rich in antioxidants, and are traditionally used to aid digestion and freshen breath. Add a touch of freshness and flavor to your dishes by using our fresh grown mint leaves.

Fresh lauki, also known as bottle gourd, is a long, green, cylindrical-shaped vegetable that belongs to the gourd family. It has a smooth, waxy outer skin with white flesh inside that is spongy and filled with small seeds. Lauki has a mild, slightly sweet flavor and is commonly used in Indian cuisine to make curries, soups, and stir-fries. It can also be used to make juice or cooked and pureed to make a nutritious baby food. Lauki is a good source of dietary fiber, vitamin C, and potassium and is low in calories, making it a popular ingredient in healthy diets. It is believed to have a cooling effect on the body and is often used in Ayurvedic medicine for various health benefits.

Fresh shallots, also known as small onion that have a mild, sweet, and delicate flavor. They are smaller and milder than traditional onions, with a brown papery skin and a bulb that is made up of several smaller cloves. They are often used as a seasoning in sauces, dressings, and marinades, and can be sautéed, roasted, or caramelized to add flavor to a variety of dishes. Shallots are a good source of vitamins A and C, iron, and potassium, and are low in calories.100% Fresh Small Onions

Fresh drumsticks refer to the edible green pods of the Moringa oleifera plant. They are long and thin, resembling a drumstick, hence the name. Drumsticks are commonly used in Indian, African, and Southeast Asian cuisine, and are known for their nutritional value. They are a good source of vitamins, minerals, and antioxidants, and are particularly high in vitamin C, vitamin A, iron, and calcium. When cooked, drumsticks have a slightly sweet, delicate flavor and a tender texture. They can be added to soups, stews, curries, or simply sautéed with spices and served as a side dish.

Coriander, also known as cilantro, is a fresh and flavorful herb that is widely used in many traditional cuisines such as Mexican, Indian and Southeast Asian. Its leaves and seeds are both commonly used in cooking and add a unique taste and aroma to dishes. The leaves can be used as a garnish or added to salsas, curries and soups while the seeds can be used as a spice in curries, stews and pickles. Coriander is also known for its medicinal properties and is a rich source of antioxidants. Add a touch of freshness and flavor to your dishes by using our organically grown coriander.

Fresh green chilies, also known as green peppers or chili peppers, are small, elongated fruits that are typically green in color. They are a popular ingredient in many cuisines around the world, including Mexican, Thai, and Indian. Green chilies are rich in capsaicin, a compound that gives them their spicy heat, and are also a good source of vitamins, especially vitamin C. Depending on the variety, green chilies can have varying levels of heat, from mild to very hot. They can be used in a variety of dishes, including salsas, curries, soups, stews, and marinades, and can be eaten raw, cooked, or pickled. It's important to handle fresh chilies with care, as the capsaicin can irritate the skin and eyes.

Fresh okra, also known as lady's finger, is a green vegetable with a distinctive tapered shape and a slightly ridged surface. It is commonly used in Southern and Creole cuisine, as well as in Indian and Middle Eastern dishes. Okra is a good source of dietary fiber, vitamins, and minerals, including vitamin C, vitamin K, folate, and potassium. When cooked, okra has a tender texture and a slightly sweet, nutty flavor. It is often used in stews, soups, and gumbos, and can be fried or roasted as a side dish or snack. Some people find okra to be slightly slimy when cooked, but this can be reduced by using high heat and not overcooking the vegetable.