The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. In many contexts, potato refers to the edible tuber, but it can also refer to the plant itself.
Versatile in cooking, Green Chawli is also packed with protein. Use it in hot and cold meal preparations, from curries to salads. As a bean, Green Chawli is packed with vitamins, minerals, and essential nutrients, making you feel nourished but not stuffed.
Coconuts are the familiar fruit of the coconut palm with a hard brown husk concealing sweet, milky white flesh.
Coconuts are highly nutritious and rich in fibre, iron and potassium.
Weight range: 300g - 500g , typically 400g.
Store in a cool dry place. Do not consume the outer shell.
It is a dark green, ridged, and tapering pretty vegetable. It has white pulp with white seeds embedded in spongy flesh. A ridge gourd also commonly known as Turai or Turiya is a well beloved in India. Its hard skin is peeled off and chopped and cooked as desired.
This vegetable is a delight to be had on your plate or in your kitchen gardens! We agree that one needs to be able to develop taste for the humble brinjal but once you do, you won't go back! It is a versatile vegetable which can be cooked with other vegetables such as potatoes and peppers for a delicious and hearty meal!
Coccinia grandis, the ivy gourd, also known as a scarlet gourd, tindora, and kowai fruit, is a tropical vine. It grows primarily in tropical climates and is commonly found in the southern Indian state of Kerala, where it forms a part of the local cuisine. Coccinia grandis is cooked as a vegetable.
Pointed gourd is a well-known vegetable in the Indian sub-continent and is commonly known as parval. All the members of the gourd family provide many health benefits and they are especially good in the treatment of urinary problems and diabetes.
The papaya, papaw, or pawpaw is the plant Carica papaya, one of the 22 accepted species in the genus Carica of the family Caricaceae. Its origin is in the tropics of the Americas, perhaps from southern Mexico and neighboring Central America.
Manihot esculenta, commonly called cassava, manioc, yuca, macaxeira, mandioca, aipim and Brazilian arrowroot, is a woody shrub native to South America of the spurge family, Euphorbiaceae.
Capsicum, the pepper, is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. Following the Columbian Exchange, it has become cultivated worldwide, and it has also become a key element in many cuisines.
A root vegetable with a crisp texture and a peppery hot flavor. The hotness of the radish varies from mild to very strong, depending on the age and type.
Cucumber, a well-known vegetable is actually a vegetable which has loads of beneficial nutrients and antioxidants that keep you hydrated and curbs your appetite. This vegetable also reduces your blood sugar and promotes weight loss. It contains a good source of water and is low in calories that aid in weight loss.
Just like other popular tropical fruits like mangoes and bananas, chickoos are extremely sweet, fleshy and energizing fruits. Although the external brown appearance of chickoos might not be appealing at first, the taste of their internal soft, ripe, granular flesh will keep you wanting more of these fruits. Besides, they're loaded with plenty of nutrients, making them healthy to consume.
While uncooked, the matoke is white and fairly hard; cooking turns it soft and yellow. The matoke is then mashed while still wrapped in the leaves or bags and often served on a fresh banana leaf. It is typically eaten with a sauce made of vegetables, ground peanut, or some type of meat (goat or beef)
Green examples of fruits of the species Capsicum annuum, called a bell pepper in America, simply a pepper in the United Kingdom and Ireland, and a capsicum in India, Australia and New Zealand
The chili pepper from Nahuatl chīlli is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines to add spiciness to dishes.