Fruits & Vegetables

 "Fazli mango" refers to a specific variety of mango that is grown in Bangladesh. Fazli mangoes are known for their large size and unique taste. They are primarily cultivated in the Rajshahi division of Bangladesh, particularly in the districts of Rajshahi, Chapai Nawabganj, and Naogaon.

Fazli mangoes are usually elongated in shape with greenish-yellow skin. They have a distinct aroma and sweet, fiberless flesh. These mangoes are often used ripe, as fresh fruit, or in various culinary preparations such as mango juice, lassi (a yogurt-based drink), mango chutney, and desserts.

Bangladesh is renowned for its diverse range of mango varieties. Fazli mango is one of the popular ones enjoyed during the mango season, which typically runs from May to August.

Arum roots, also known as taro roots or colocasia roots, are starchy tubers that come from the arum plant, specifically the species Colocasia esculenta. They are commonly used in various cuisines around the world and are known for their creamy texture and earthy flavor.

Here's a basic recipe for preparing arum roots:

Ingredients:

• Arum roots (taro roots) - 2-3 medium-sized
• Water - enough to cover the roots for boiling
• Salt - to taste

Instructions:

1. Start by peeling the outer skin of the arum roots with a vegetable peeler or a knife. Be cautious as the skin can be slightly rough and itchy for some individuals. It's a good idea to wear gloves or wash your hands immediately after peeling.

2. Once peeled, rinse the arum roots under cold water to remove any dirt or residue.

3. Cut the arum roots into even-sized pieces, about 1-inch thick. This will ensure that they cook evenly.

4. Place the arum root pieces in a pot and add enough water to cover them. Add a pinch of salt to the water to enhance the flavor.

5. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let the roots simmer for approximately 15-20 minutes or until they become tender. You can check the doneness by piercing the roots with a fork or knife; they should easily slide through when cooked.

6. Once the roots are cooked, drain the water and let them cool slightly.

7. At this point, you can use the cooked arum roots in various ways. They can be mashed, sliced, or cubed for use in soups, stews, curries, or stir-fries. They can also be used in traditional dishes like taro fries or taro cakes.

Remember, arum roots contain calcium oxalate crystals, which can cause skin irritation or itchiness for some people. It's important to handle them with care and wash your hands thoroughly after handling them.

Additionally, arum leaves, known as taro leaves, are also commonly used in cooking in many cultures. They are often used to make dishes like taro leaf stew or wrapped around fillings to make taro leaf rolls.

Rajshahi litchi is a specific variety of lychee that is highly esteemed for its exceptional taste and quality. It is named after the city of Rajshahi, located in the northwestern region of Bangladesh. Rajshahi is renowned for its litchi production and is often referred to as the "litchi capital" of Bangladesh.

The Rajshahi litchi is known for its large size, sweet flavor, and aromatic fragrance. It has a thin, rough outer skin that is reddish in color. When ripe, the skin is easily peeled to reveal the succulent, juicy flesh inside, which is usually white or pinkish in color. The flesh of the Rajshahi litchi is tender, sweet, and bursting with flavor.

The climate and soil conditions in Rajshahi, coupled with proper cultivation practices, contribute to the exceptional quality of the Rajshahi litchi. The region's hot summers and cool winters, along with fertile soil, provide an ideal environment for litchi cultivation.

Rajshahi litchis are highly sought after and are popular not only in Bangladesh but also in neighboring countries such as India. They are often exported to international markets as well, where they are prized for their superior taste and quality.

During the litchi season, which typically occurs from May to June, Rajshahi becomes a hub of litchi activity. Local markets and vendors are filled with fresh Rajshahi litchis, and people from far and wide flock to Rajshahi to savor the fruit at its best.

Pakistani Mango

Pui Shak, also known as Malabar Spinach or Basella, is a leafy green vegetable that is popular in various cuisines, especially in South and Southeast Asia. It is native to the Indian subcontinent and is widely cultivated for its edible leaves and tender stems.

Pui Shak has thick, fleshy leaves that are usually green in color, although there are also varieties with red or purple leaves. The leaves have a mild flavor and a slightly mucilaginous texture when cooked. Young leaves and tender shoots are commonly used in cooking, while older leaves can be tough and fibrous.

In terms of nutritional value, Pui Shak is a good source of vitamins A, C, and E, as well as iron, calcium, and dietary fiber. It is also low in calories, making it a healthy choice for those looking to maintain a balanced diet.

Pui Shak can be prepared in various ways, including stir-frying, sautéing, or adding it to soups and stews. It is often used in curries, mixed vegetable dishes, and as an ingredient in traditional recipes. Some popular preparations include Pui Shak Bhaja (stir-fried Pui Shak), Pui Shak Chorchori (a mixed vegetable dish), and Pui Shak Paturi (Pui Shak wrapped in banana leaves and steamed).

Overall, Pui Shak is a versatile and nutritious leafy green vegetable that adds flavor and texture to a variety of dishes.