Cashew
A tropical crop valued for its edible seed and fruit, cashew is widely used across cuisines in India.
May Ingredients
Cowpea Beans
Cowpea beans are consumed in both fresh and dried forms, each offering distinct textures, flavours, and culinary applications.
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.
Gum Berry
Known for its unique sticky-sweet pulp, gum berry or Lasora is often eaten raw and usually pickled when young.
Water celery
A wild, fragrant, leafy vegetable, Jatira is foraged and available in the local markets of Meghalaya.
Hooker Chives
The lesser known, often confused and equally tasty cousin of spring onions!
Ridge Gourd
Ridge gourd, with its mild and slightly sweet flavour, elevates comforting curries, hearty stews, and simple stir-fries.
Moringa
Usually recognised by their slender pods, drumsticks offer a slightly pungent, earthy flavour, perfect for enhancing lentil stews and curries.