Sunberry Leaves are slightly bitter in taste but very nutritious, commonly used in traditional South-Indian dishes like kootu, thani saru, etc.

Aids in reducing body heat. Ideal for poriyal and kuzhambu.

Rich in iron and calcium. Ideal in kootu and poriyal.

Mildly bitter leaves, high in thiamine , add flavorful methi leaves in sautéed potato (aloo) for a delicious sabji. Delivered root-cut.

Sweet and mild in taste, high in iron, add palak in dal or serve sautéed spinach as a simple side dish. Delivered root-cut.

Sweet & nutty flavour, exceptionally rich in calcium and iron, add sirukeerai in dhal or poriyal for amazing health benefits.

Helps cool the body and reduce inflammation and help strengthen the bones. Ideal for chutney and pickle.

Tender, juicy and crisp in nature. Rich in Vitamin C. Ideal for poriyal and kuzhambu.

Our amaranthus are tender, juicy and crisp in nature. Rich in vitamin C. Ideal for poriyal and curry.

Rich in Vitamin A, highest among green leafy vegetables. Ideal for kuzhambu, kadaiyal & curries.

Coriander is delivered ‘root-cut’ and comes with tender, juicy stalks and larger leaflets delivering a pleasant, mild flavour.

Extremely aromatic and have a strong flavour, use curry leaves is to make “tadka” or over any dish to add flavouring.

Curly or gnarly texture, loaded with menthol and antibacterial properties, add mint to beverages, raitas and chutneys to beat the heat! Delivered root-cut.

Crispy texture , high in Vitamin C and Calcium, can be added to dal or over salads for extra crunch.

Used as a medicinal herb. Ideal for tambuli and chutney.