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Green Squash is a tender, mild-flavored vegetable that's perfect for light and healthy meals. Depending on the variety, it can refer to Indian Tinda (apple gourd) or green zucchini—both used widely in Indian and Nepali cuisine.
Fresh
Green Papaya, also known as Raw Papaya or Kacha Papita, is a firm, pale green fruit used as a vegetable in Indian, Nepali, and Southeast Asian cuisines.
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.
Green Mango, also known as Raw Mango or Kacha Aam, is a tangy, firm, and aromatic fruit used as a vegetable in many South Asian dishes. Unlike the ripe version, green mangoes are sour and crisp, making them perfect for chutneys, pickles, salads, and tangy curries.
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.
Fresh
Price range: $8.49 through $15.99
Gongura Leaves, also known as Sorrel Leaves, Ambadi, or Pitwaa, are tangy, leafy greens popular in South Indian and Nepali cuisine. These dark green, slightly sour leaves are a rich source of iron and vitamins, and are best known for their bold, tart flavor.
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.
Ginger, or Adrak, is a powerful and aromatic root used widely in Indian, Nepali, and Asian cuisines. With its warm, spicy, and slightly sweet flavor, ginger enhances the taste of both savory and sweet dishes.
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.
Fresh
Drumstick Leaves, also known as Moringa Leaves or Saijan Patta, are highly nutritious leafy greens used in traditional Indian and Nepali cooking. Packed with vitamins, minerals, and antioxidants, they are often referred to as a "superfood."
Fresh
Drumstick, also known as Moringa Pods, Saijan, or Sahjan, is a long, slender green vegetable known for its tender flesh and rich nutritional value. Popular in Indian, Nepali, and South Asian cooking, drumsticks have a mildly sweet, earthy flavor and are commonly used in curries, dals (like sambar), and stews.
Dosakai, also known as Indian Spiny Gourd, Tindora, or Kantola, is a small, oval-shaped green vegetable covered with tiny spines. Popular in South Indian and Indian cuisine, it has a mild, slightly tangy flavor and crunchy texture that softens when cooked.
Fresh
Dill Leaves, known as Suva or Shepu in South Asia, are fragrant, feathery green herbs widely used in Indian, Nepali, and Asian cuisines. They offer a fresh, slightly sweet, and tangy flavor that enhances soups, curries, dals, and vegetable dishes.
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).
Cucumber, or Kheera, is a cool, crisp, and refreshing vegetable commonly used in Indian, Nepali, and Asian cuisines. With its high water content and mild, slightly sweet flavor, cucumber is perfect for salads, raitas, sandwiches, and cooling side dishes.
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.
Cooking/Raw Banana, also known as Kacha Kela, is a firm, starchy vegetable used in many Indian, Nepali, and South Asian dishes. Unlike ripe bananas, raw bananas have a neutral, slightly earthy flavor and are perfect for savory recipes.
Fresh
Chayote, also known as Chow Chow in South India and Ishkush in Nepali, is a light green, pear-shaped vegetable with a mild flavor and slightly crisp texture. It's a popular ingredient in South Indian, Nepali, and Southeast Asian cooking.
Turiya, also known as Ridge Gourd, Turai, Jhinge, or Tori, is a soft and nutritious green vegetable popular in Indian and Nepali kitchens. With its mild flavor and sponge-like texture, turiya soaks up spices beautifully, making it ideal for light curries, stir-fries, and dals.