Alibaug white onion
This mildly pungent onion is grown in the coastal soils of Maharashtra’s Raigad district.
February Ingredients
Jujube
Known for its crisp, sweet, and sometimes tart flesh, Indian jujube, or ber, can be eaten in several ways.
Koinar flower
Unlike many edible flowers, Koinar is not used as a garnish but as a side dish to meals.
Kohlrabi
Used in regional Indian cooking and fermented preparations, Kohlrabi is an oft-overlooked winter vegetable.
Turnip
Turnips are hardy winter root vegetables valued for their mild sweetness, adaptability, and long-standing role in seasonal and regional food traditions.
Ponkh
Ponkh is a tender green variety of sorghum, harvested early in winter and roasted over fires.
Fish mint
A herb with an earthy, slightly fishy aroma, fish mint is widely used in Northeast Indian cooking.
Pomelo
Pomelo is known to be the biggest among the citruses, with well defined tart, fleshy pulp which can be enjoyed as a sweet or savoury treat.
Kaji Nemu
A fragrant, seedless Assamese lemon, Kaji Nemu boasts of a Geographical Indication (GI) tag