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Add a bold, health-boosting vegetable to your meals with Karela, also known as Bitter Melon or Bitter Gourd. Popular in Indian, Nepali, and other Asian cuisines, Karela is known for its distinct bitter taste and impressive nutritional benefits.
Fresh
Spice up your meals with the bold, zesty heat of Jalapeño Peppers! These medium-sized green chilies are loved for their balance of spice and flavor — not too mild, not too fiery.
Discover the meaty texture and subtle flavor of Raw Jackfruit, also known as Kathal in India and Nepal. Unlike ripe jackfruit, the raw version is used as a vegetable and has a neutral, mildly starchy taste that absorbs spices beautifully.
Fresh
Enjoy the tender, slightly sweet flavor of Indian Okra, also known as Bhindi or Lady Finger. This slender green vegetable is a staple in Indian and Nepali kitchens, loved for its unique texture and ability to absorb spices.
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.
Fresh
Enjoy the sweet, earthy flavor of Indian Carrot, also known as Desi Gajar. These carrots are typically longer, thinner, and redder than the common orange variety, with a richer taste and softer texture when cooked.
Organic
Savor the light, refreshing taste of Indian Long Squash, commonly known as Lauki, Doodhi, or Bottle Gourd. This long, pale green vegetable is widely used in Indian and Nepali cooking for its soft texture, high water content, and ability to soak up spices.
Fresh
Add a burst of color and natural sweetness to your meals with Green Peas, also known as Matar in Indian and Nepali cuisine. These tender, round peas are packed with flavor and nutrition, making them a staple in everything from curries to rice dishes.
Fresh
Enjoy the uniquely crisp and slightly bitter taste of Guar, also known as Cluster Beans or Gawar Phali. This traditional Indian and Nepali vegetable is a slender green bean with a firm texture and mildly bitter flavor that mellows beautifully when cooked with spices.
Fresh
Gunda, also known as Lasoda, is a small, green, round fruit commonly used in traditional Indian pickles and regional vegetable dishes. It’s especially popular in Gujarati and Rajasthani cuisine.
Garlic is a powerful and aromatic ingredient that brings bold flavor and rich depth to countless Indian, Nepali, and Asian dishes. Known for its pungent, slightly spicy taste when raw and mellow, savory flavor when cooked, garlic is used in everything from curries and dals to stir-fries, pickles, and chutneys.
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.