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Bring a rich, slightly bitter yet aromatic flavor to your dishes with Fresh Methi (Fenugreek Leaves). Widely used in Indian and Nepali cuisine, these vibrant green leaves add a unique depth to curries, dals, parathas, and even savory breads like methi thepla.
Fresh
Add a punch of spice to your dishes with our Fresh Medium Green Chili! Known for their vibrant color and fiery heat, these tiny chilies pack a big flavor.
Enjoy the mild, tender flavor of Long Squash, also known as Lauki, Bottle Gourd, or Dudhi. This light green, elongated vegetable is a staple in Indian and Nepali kitchens, prized for its soft texture and subtle taste that beautifully absorbs spices.
Fresh
Turn up the heat with our Long Hot Pepper – a bold, flavorful chili that's perfect for those who enjoy a spicy kick! These slender, elongated peppers vary in heat from mild to moderately hot and are commonly used in Indian, Nepali, and Asian cooking.
Fresh
Enjoy the fresh, earthy taste of Green Long Valor, also known as Papdi, Indian Broad Beans, or Valor Papdi. These long, flat green beans are a staple in Indian and Nepali kitchens, especially in winter.
Fresh
Add a crunchy, nutritious twist to your meals with Long Beans, also known as Yardlong Beans, Chinese Long Beans, or Bodi in Nepali cuisine. These slender, stretchy green beans can grow up to a foot long and have a slightly chewy texture with a fresh, grassy flavor.
Crisp, cool, and refreshing — Iceberg Lettuce is a classic favorite for salads, wraps, and sandwiches. Known for its tightly packed, pale green leaves and signature crunch, Iceberg adds texture and lightness to any dish.
Fresh
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.