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21%Fresh
String Beans, also known as Green Beans or French Beans, are slender, tender pods that are a staple in Indian, Nepali, and Asian cooking. They have a mild, slightly sweet flavor and a crisp texture that holds up well in stir-fries, curries, and mixed vegetable dishes.
8%Fresh
Tindora, also known as Ivy Gourd, Kundru, or Tendli, is a small, green, cucumber-like vegetable widely used in Indian and Nepali cooking. It has a mild, slightly tangy flavor and a crisp texture that softens beautifully when cooked.
21%Fresh
Stem Tomato, also known as Vine-Ripened Tomato, is a flavorful variety that ripens naturally on the vine, allowing it to develop a fuller, richer taste. Known for its firm texture and deep red color, this tomato is perfect for Indian and Nepali curries, gravies, chutneys, and salads.
15%
Dive into the starchy goodness of Yuca, also known as Cassava! A staple in many Asian, African, and Latin cuisines, Yuca is a versatile root vegetable with a mild, slightly nutty flavor.
15%
Brighten up your meals with the sweet and vibrant flavor of Yellow Pepper! These peppers are not only visually appealing with their cheerful golden hue, but they also bring a mild, slightly tangy sweetness that makes them perfect for a variety of dishes.
15%
Add a rich, sweet flavor and a pop of color to your dishes with our Red Pepper! These peppers are packed with a natural sweetness and mild heat that enhance everything from stir-fries to salads.
15%
26%
Bring hearty flavor and fluffy texture to your meals with the classic Idaho Potato! Known for its large size, rough brown skin, and starchy white flesh, this potato is perfect for baking, mashing, frying, or making comforting curries.
26%Fresh
Green Onion, also known as Spring Onion or Scallion, is a fresh, flavorful ingredient that brings a mild onion taste with a hint of sweetness. Used widely in Indian, Nepali, and Asian cooking, it adds crunch and color to salads, stir-fries, noodles, curries, and garnishes. Both the white bulb and the green tops are edible and can be cooked or used raw.
21%
Lime, or Nimbu, is a zesty, citrus fruit that adds a burst of tangy freshness to a wide variety of dishes. Essential in Indian, Nepali, and Asian kitchens, lime juice enhances the flavor of curries, chaats, marinades, beverages, and chutneys.
12%Organic
Small Ginger refers to fresh, young ginger root — known for its bold aroma, zesty flavor, and softer skin compared to mature ginger. A staple in Indian, Nepali, and Asian cooking, it adds warmth and depth to curries, teas, chutneys, and marinades.
21%
Chinese Eggplant is a long, slender variety of eggplant with smooth, purple skin and a mild, slightly sweet flavor. Compared to other types, it has fewer seeds and a tender texture, making it perfect for stir-fries, curries, grilling, and roasting.
11%Fresh
Curry Leaves, known as Kadi Patta or Kari Patta, are an essential aromatic herb in Indian, Nepali, and South Asian cooking. These glossy, dark green leaves have a unique, slightly citrusy and nutty flavor that adds depth and fragrance to curries, dals, chutneys, and tempering (tadka).
34%Fresh
Fresh Corn, known as Bhutta or Makai in Indian and Nepali cuisine, is a sweet, juicy, and versatile grain often enjoyed grilled, boiled, or added to a variety of savory dishes.
26%Fresh
Coriander Leaves, also known as Cilantro or Dhaniya Patta, are one of the most widely used herbs in Indian, Nepali, and Asian cooking. With their fresh, citrusy aroma and bright flavor, they are commonly added at the end of cooking or used raw as a garnish.
17%Fresh
Cabbage, also known as Patta Gobhi, is a crisp and hearty leafy vegetable widely used in Indian, Nepali, and global cuisines. Its tightly packed pale green leaves have a mild, slightly sweet flavor that becomes tender when cooked.
13%Fresh
Big Eggplant, also known as Baingan, Brinjal, or Aubergine, is a large, deep purple vegetable with a spongy texture and mild flavor. It’s a staple in Indian, Nepali, and South Asian cooking, especially used in dishes like baingan bharta, curries, and stuffed preparations.
21%Fresh
Lemon, known as Nimbu in Hindi and Nepali, is a zesty citrus fruit prized for its tangy flavor and refreshing aroma. It’s a staple in Indian and South Asian kitchens, used to enhance everything from curries and snacks to drinks and pickles.
26%Fresh
Cauliflower, known as Phool Gobhi in Hindi and Nepali, is a versatile and widely used vegetable in Indian, Nepali, and Asian cuisines. With its mild, slightly nutty flavor and firm texture, cauliflower absorbs spices well and is perfect for curries, stir-fries, pakoras, and even rice alternatives.