Nakima
Fleeting blooms of the hills, these flowers are eagerly awaited each year.
Raw Mango/ Kairi
With a green waxy peel and tart, tangy flesh, this versatile fruit signals the start of a new farming year.
Sugarcane
Known for its sweet, refreshing juice, this fibrous stalk is a tropical summer staple.
Dalle Khursani
This round, fiery GI-tagged chilli is commonly found across Sikkim, Darjeeling, and Kalimpong.
Alibaug white onion
This mildly pungent onion is grown in the coastal soils of Maharashtra’s Raigad district.
Mahua
The sweet edible flowers of the Mahua tree are highly valued among the Adivasi communities of central India.
Cashew
A tropical crop valued for its edible seed and fruit, cashew is widely used across cuisines in India.
Cowpea Beans
Cowpea beans are consumed in both fresh and dried forms, each offering distinct textures, flavours, and culinary applications.
Moringa Leaves
Nutritious and slightly bitter, this leaf is used in regional stir-fries and curries.
Apple Gourd
A tender squash, tinda provides a subtly sweet yet earthy base, absorbing flavours beautifully in traditional Indian dishes.
Bottle Gourd
This gourd has long sustained communities while shaping cultural traditions and rituals.
Jujube
Known for its crisp, sweet, and sometimes tart flesh, Indian jujube, or ber, can be eaten in several ways.