Garlic is a small, bulb-shaped plant used in cooking all over the world. It is made up of several small pieces called cloves, which are covered by a thin skin.
Garlic has a strong smell and a slightly spicy taste when raw, but it becomes mild and flavorful when cooked. It is commonly used to add taste to dishes like curries, sauces, and stir-fries.
It is also known for its health benefits, such as helping improve immunity, supporting heart health, and aiding digestion.
Peeled colocasia, also known as arbi or taro root, is a starchy root vegetable with a smooth texture. It has a mild, slightly nutty flavor and becomes soft when cooked. Commonly used in curries and fry dishes, it is rich in fiber, vitamins, and minerals, supporting digestion and providing energy.
Plantain flower, also known as banana blossom, is a nutritious vegetable used in many traditional dishes. It has a slightly bitter taste that becomes delicious when cooked. Rich in fiber, iron, and vitamins, it helps improve digestion, supports blood health, and promotes overall wellness.
Plantain Stem, also known as Vazhaithandu, is the fibrous inner core of the banana plant’s stem. It has a mild, slightly earthy taste and a crunchy texture when cooked.Rich in dietary fiber, potassium, and antioxidants, plantain stem supports digestion, aids in detoxification, helps regulate blood sugar levels, and promotes kidney health. It is also low in calories, making it ideal for weight management.Commonly used in South Indian dishes like poriyal, kootu, juice, or stir-fries, plantain stem adds both nutrition and a refreshing crunch to everyday meals.
Plantain (raw banana) is a versatile and nutritious vegetable commonly used in a variety of savory dishes. It has a firm texture and a mild, slightly starchy taste, making it ideal for curries, fries, chips, and stir-fries. Rich in fiber, vitamins, and essential minerals, plantain supports digestion, provides sustained energy, and promotes overall health. Including plantain in your diet adds both nutritional value and delicious variety to your meals.
Raw mango, also known as Kairi or Unripe Mango, is a tangy and slightly sour fruit widely used in Indian cuisine. It has a crisp texture and a refreshing, tart flavor that adds zest to dishes.Rich in vitamin C, antioxidants, and fiber, raw mango helps boost immunity, aids digestion, and supports skin health. It is also known to help in preventing dehydration and improving appetite.Raw mango is commonly used to make pickles, chutneys, sambar, rasam, and salads, adding a tangy flavor and nutritional boost to meals.
Red cabbage is a crunchy, colorful vegetable with a slightly sweet and peppery flavor. Its vibrant purple-red leaves make dishes visually appealing while adding a mild, crisp texture.Rich in vitamins C and K, fiber, and antioxidants like anthocyanins, red cabbage helps boost immunity, support digestion, promote heart health, and protect against inflammation. It is low in calories, making it ideal for healthy eating.Red cabbage can be used in salads, stir-fries, soups, pickles, or as a garnish, adding both nutrition and a pop of color to everyday meals.
Small onions, also known as shallots, are tiny, flavorful bulbs widely used in cooking. They have a slightly sweet and strong taste that enhances the flavor of dishes like curries, sambar, and chutneys. Rich in antioxidants, vitamins, and minerals, small onions support digestion, boost immunity, and promote overall health.
Yardlong beans, also known as snake beans or long beans, are slender, green legumes that can grow up to a foot long. They have a mild, slightly sweet flavor and a crisp texture when cooked.Rich in dietary fiber, protein, vitamins A and C, and minerals like iron and calcium, yardlong beans help support digestion, boost immunity, and maintain overall health. They are low in calories and versatile in cooking.Commonly used in stir-fries, curries, kootu, or sambars, yardlong beans add both nutrition and crunch to a variety of South Indian and Asian dishes.
