Fruits & Vegetables

Himsagar mangoes are grown in both Bangladesh and India, particularly in the states of West Bengal, Bihar, and Odisha in India and the districts of Rajshahi, Chapainawabganj, and Nawabganj in Bangladesh. The mangoes grown in both countries are very similar in taste, texture, and appearance.

In Bangladesh, Himsagar mangoes are a popular variety and are known for their unique flavor and sweetness. They are typically grown in the northern part of the country and are harvested in May and June. Himsagar mangoes from Bangladesh are exported to other countries, including India, where they are also highly prized.

In India, Himsagar mangoes are primarily grown in West Bengal and are a popular variety in the region. The fruit is highly valued for its exceptional taste and aroma and is often given as a gift during the mango season. Himsagar mangoes from India are also exported to other countries.

Overall, Himsagar mangoes from both Bangladesh and India are considered to be among the best and most delicious mangoes in the world, and they are highly sought after by mango lovers everywhere.

Arum leaves, also known as colocasia leaves or taro leaves, are large, heart-shaped leaves that come from the taro plant. They are a staple ingredient in many cuisines, including Indian, African, and Southeast Asian cuisine.

In Indian cuisine, arum leaves are used to make a popular dish called patra, in which the leaves are filled with a spicy mixture of gram flour, tamarind, and spices, and then steamed or fried. The leaves are also used to make a variety of other dishes, including curries and stews.

Arum leaves are rich in nutrients and are a good source of dietary fiber, vitamins A and C, and minerals like calcium and potassium. However, they contain calcium oxalate crystals, which can cause irritation to the skin and mouth if not properly prepared.

To prepare arum leaves for cooking, they must be thoroughly washed and blanched in boiling water for a few minutes to remove the oxalate crystals. Once blanched, they can be used in a variety of dishes and have a slightly earthy, slightly bitter taste.

Overall, arum leaves are a versatile and nutritious ingredient that is widely used in many cuisines. While they require some preparation, they are a flavorful addition to many dishes and are valued for their health benefits.