Fruits & Vegetables

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.

Desi Green Mango

Fresh Garlic

Fresh Ginger 250g (Approx.)

Fresh Raw Banana (Kanch Kola)

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.

Drumstick, also known as Moringa oleifera, is a tree that is native to India but is also found in many other parts of the world. Its long, slender, green seed pods are commonly used as a vegetable in Indian, Southeast Asian, and African cuisines.

Drumstick is a highly nutritious vegetable that is rich in vitamins A, C, and K, as well as minerals such as calcium, magnesium, and potassium. It is also a good source of antioxidants and has anti-inflammatory properties.

In traditional medicine, drumstick has been used to treat a variety of health conditions, including anemia, arthritis, and digestive problems. It is also believed to have anti-cancer properties.

In Indian cuisine, drumstick is commonly used in curries, stews, and soups. The seed pods can also be pickled, and the leaves can be used in salads or as a garnish. The seeds are sometimes used as a seasoning or to make a nutritious oil. The taste of drumstick is slightly sweet and earthy, with a texture similar to green beans.