Filament like in shape, require very little cook time & can be eaten raw too. Has a delicate savoury flavour. Trim the roots and clean before usage.

Bitter when raw but when cooked bring in a nutty flavour and crunchy texture. Great accompaniment in stir-fry and soups.

Also called as Beech mushrooms. Shimeji is bitter when served raw and therefore best consumed when cooked. It works well in stir-fried foods.

Small to medium sized, firm and spongy.

Thick and Firm Stalk, Dense, Dark Green. Also called as Hari phool gobhi.

Low in calories and rich in fiber.

White skin & flesh with slightly sweeter taste and less pungent compared to red onion. Good choice for dicing and serving raw on sandwiches and salads.

Slender, Spear Like, Crisp, Green, Purple, White

Sweet and grassy flavored with dense and smooth leafy layers.

Firm, crisp and crunch, this is a salad favourite. Also called as Lal patta gobhi/Kempu kosu.

Shiny firm fruits with sweet flavour.

Firm, Crisp, Smooth, Large, Fleshy

Firm, Bright, 4-Lobed, Crisp

Firm, Bright, 4-Lobed, Crisp

Sliced form of red cabbages, ideal for preparing Pan-Asian cuisine and salads.

Firm, Crisp, Green, Fleshy

This zucchini cut is perfect for stir-fry, salad or sautée.

Stir-up a pasta or salad with these yellow zucchini cuts.

Firm, Crisp, Yellow, Fleshy