Firm, Crisp, Smooth, Large, Fleshy

Firm, Bright, 4-Lobed, Crisp

Firm, Bright, 4-Lobed, Crisp

Shiny firm fruits with sweet flavour.

Rich red, fine crispy texture and very juicy.

Sweet and grassy flavored with dense and smooth leafy layers.

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

Small to medium sized, firm and spongy.

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

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.

The largest of the oyster mushroom species. Stems are firm and dense but completely edible, their flavor is earthy, and very savoy. It is is known for its intense umami flavor.

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

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.

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

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

Firm, Crisp, Green, Fleshy

Firm, Crisp, Yellow, Fleshy

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

Uniform sandy texture, no lumps, great taste, makes golden yellow fries. Also called as Ooty aloo/Aloogadde.

Low in calories and rich in fiber.

Firm, crisp and crunch, this is a salad favourite.

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

Tender, flavourful with mild pungent flavour.

Red skin with white flesh, Used for salad and pickle.

Distinct eathy flavour, rich in Anthocynin & antioxidants.