Byadgi chilli
Byadgi chillies are known for their crinkly skin and deep red colour, famous during the colonial era for the trade practices around them.
Karnataka State
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.
Breadfruit
Popularly eaten as a vegetable, breadfruit can be enjoyed as a sweet fragrant fruit, once ripe.
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.
Kaipuli
Found in abundance on coffee estates in the Kodagu region, Kaipuli, or bitter oranges, are often used to make jams and chutneys.
Chayote
Chayote is a crisp, mild-flavoured gourd that thrives in tropical climates and is widely used in stir-fries, curries, and salads.
Turkey Berry
Often resembling tiny green peas, Turkey Berries are bitter yet earthy, adding depth to curries, stews, and chutneys.
Madras Cucumber/ Dosakaya
Often mistaken for a large cucumber, Dosakaya delivers a unique mild tang and crisp texture, making it a staple in South Indian curries and stews.