Jujube
Known for its crisp, sweet, and sometimes tart flesh, Indian jujube, or ber, can be eaten in several ways.
Know Your Desi Ingredients
Plantain
A staple fruit in tropical India, plantain has a place in daily meals as both a vegetable and fruit.
Kalimpong cheese
First introduced by Swiss missionaries, this crumbly cheese is now native to Kalimpong in West Bengal.
Gum Berry
Known for its unique sticky-sweet pulp, gum berry or Lasora is often eaten raw and usually pickled when young.
Indian dill
Dill is a herb used fresh, in pickles, salads, and various Indian regional dishes.
Mung bean
A protein-rich legume, mung bean is eaten sprouted, boiled or ground.
Guntur Sannam
A slender, bright red chilli prized for its sharp heat, fruity aroma, and deep colour, Guntur Sannam is widely cultivated in Andhra Pradesh.
Rakthashali Rice
Rakthashali is a non-glutinous red rice variety from Kerala, often used to prepare Kanji.
Water celery
A wild, fragrant, leafy vegetable, Jatira is foraged and available in the local markets of Meghalaya.