Fruits & Vegetables

Amrapali mango is a hybrid variety of mango that was developed in India in the 1970s. It is a cross between Neelam and Dashehari varieties and is known for its sweet, However, it is the same variety also grown in Bangladesh.j

Amrapali mangoes are usually available in India and Bangladesh during the summer months, typically from May to July. They are juicy, and aromatic pulp, as well as a bright orange color. a good source of vitamins A and C, as well as dietary fiber. Amrapali mangoes can be enjoyed fresh, sliced, and served as a dessert or snack, or used in a variety of recipes, such as smoothies, juices, chutneys, and desserts like ice creams and cakes.

The fruit is medium-sized with an oval shape and a thin skin that is easy to peel. It has a small seed, which means that there is a relatively large amount of pulp in each fruit. Amrapali mangoes are popular for their rich flavor and are widely consumed across India.

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.

Fresh Banana Flower

Desi Green Mango

Red Spinacsh (Frozen Lal Shak)

Lal Shak is a leafy vegetable that is commonly eaten in Bangladesh and some parts of India. It is also known as red spinach or amaranth greens. Lal Shak has a deep red or purple color, and its leaves are typically long, narrow, and slightly pointed.

Lal Shak is a nutritious vegetable that is high in vitamins and minerals, including iron, calcium, and vitamins A and C. It is often used in traditional Bengali dishes such as Shak Bhaja (fried greens), Shak Chorchori (a mixed vegetable dish), and Shak Shobji (a stir-fry dish).

In Bengali cuisine, Lal Shak is typically cooked with a combination of spices such as cumin, garlic, ginger, and turmeric, as well as chili peppers for some heat. The leaves are sautéed or stir-fried with these spices, and sometimes mixed with other vegetables or lentils.

Lal Shak is also popular in South Indian cuisine, where it is used to make a dish called Keerai masiyal, which is made by cooking the greens with spices and lentils and then pureeing them into a thick, flavorful paste.

Overall, Lal Shak is a tasty and nutritious vegetable that can be a great addition to a healthy and varied diet.

According to experts, guava contains the same nutritional value as 4 oranges, especially vitamin C. One guava has the same nutritional value as four apples and four oranges. It is rich in water, fiber, vitamins A, B, K, potassium, calcium, protein, and minerals. Guava is a good source of vitamin C. It contains 211 mg of vitamin C. Vitamin C keeps the mouth, teeth, and gums healthy. 100 grams of guava contains zero point 21 mg of vitamin B1 and zero point zero 9 mg of B2. Every 100 grams of guava contains 6 kcal of food energy, 1.4 grams of protein, 1.1 grams of fat, and 15.2 grams of carbohydrates. Guava is rich in various minerals. Every 100 grams of guava contains 0.6 grams of minerals, 0.3 milligrams of thiamine, 0.3 grams of riboflavin, 1.4 milligrams of iron, 26 milligrams of phosphorus, and 20 milligrams of calcium.