Gongura leaves
These tart, tangy leaves are an inherent part of Telugu cuisine and culture.
Kerala State
Hog Plum
This sweet-and-sour fruit can be enjoyed raw, cooked, or pickled.
Cashew
A tropical crop valued for its edible seed and fruit, cashew is widely used across cuisines in India.
Plantain
A staple fruit in tropical India, plantain has a place in daily meals as both a vegetable and fruit.
Rakthashali Rice
Rakthashali is a non-glutinous red rice variety from Kerala, often used to prepare Kanji.
Koinar flower
Unlike many edible flowers, Koinar is not used as a garnish but as a side dish to meals.
Turnip
Turnips are hardy winter root vegetables valued for their mild sweetness, adaptability, and long-standing role in seasonal and regional food traditions.
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.