Gongura leaves
These tart, tangy leaves are an inherent part of Telugu cuisine and culture.
September Ingredients
Nettle
While nettle leaves are known to fiercely sting, they are prized for their nourishing and medicinal properties.
Hog Plum
This sweet-and-sour fruit can be enjoyed raw, cooked, or pickled.
Nakima
Fleeting blooms of the hills, these flowers are eagerly awaited each year.
Sugarcane
Known for its sweet, refreshing juice, this fibrous stalk is a tropical summer staple.
Bottle Gourd
This gourd has long sustained communities while shaping cultural traditions and rituals.
Water celery
A wild, fragrant, leafy vegetable, Jatira is foraged and available in the local markets of Meghalaya.
Kaipuli
Found in abundance on coffee estates in the Kodagu region, Kaipuli, or bitter oranges, are often used to make jams and chutneys.
Hooker Chives
The lesser known, often confused and equally tasty cousin of spring onions!