Fruits & Vegetables

Ucche, also known as bitter melon or bitter gourd, is a vegetable that is commonly used in South Asian cuisine, particularly in Bengali cuisine. It is a member of the gourd family, which includes other vegetables like squash, pumpkin, and zucchini.

Ucche has a distinct bitter taste, similar to bitter gourd, and has a long, oblong shape with a ridged exterior and a fleshy, green interior filled with seeds. In Bengali cuisine, it is often used in stir-fries and curries, and is also pickled to make a sour and spicy condiment called ucche achar.

Ucche is a low-calorie vegetable that is rich in nutrients. It is a good source of vitamins A and C, and minerals like iron and potassium. It is also high in dietary fiber and antioxidants.

Like bitter gourd, ucche is believed to have medicinal properties and is used in traditional medicine to treat a variety of ailments, including diabetes, digestive issues, and skin problems.

Overall, ucche is a unique and flavorful vegetable that is a staple in Bengali cuisine. Its distinct bitter taste may not be for everyone, but it is a valuable ingredient in many dishes and is also believed to have numerous health benefits.

Amrapali is a popular variety of mango that was developed in India by the Indian Agricultural Research Institute (IARI) in the 1970s. It is named after the famous courtesan and dancer of ancient India, Amrapali, who was known for her beauty and grace.

The Amrapali mango is a hybrid variety, developed by cross-breeding the Neelum and Dashehari mango varieties. The fruit is medium-sized, weighing between 250-350 grams, and is oval in shape with a greenish-yellow skin that turns golden yellow when ripe. The flesh is deep orange in color, juicy, and fiberless, with a sweet and aromatic flavor.

Amrapali mangoes are mainly grown in the states of Uttar Pradesh, Bihar, and West Bengal in India. The fruit is usually harvested between June and July, and it is highly prized for its exceptional taste and aroma. Amrapali mangoes are a good source of vitamins A and C, potassium, and dietary fiber.

Amrapali mangoes are primarily eaten fresh as a dessert fruit, but they can also be used in a variety of dishes, such as salads, smoothies, and desserts. The fruit is also used to make mango juice, jams, and other processed products.

Overall, Amrapali mangoes are a popular and highly sought-after variety in India and are well-known for their exceptional taste, aroma, and nutritional value.

Amrapali is a popular variety of mango that was developed in India by the Indian Agricultural Research Institute (IARI) in the 1970s. It is named after the famous courtesan and dancer of ancient India, Amrapali, who was known for her beauty and grace.

The Amrapali mango is a hybrid variety, developed by cross-breeding the Neelum and Dashehari mango varieties. The fruit is medium-sized, weighing between 250-350 grams, and is oval in shape with a greenish-yellow skin that turns golden yellow when ripe. The flesh is deep orange in color, juicy, and fiberless, with a sweet and aromatic flavor.

Amrapali mangoes are mainly grown in the states of Uttar Pradesh, Bihar, and West Bengal in India and Bangladesh. The fruit is usually harvested between June and July, and it is highly prized for its exceptional taste and aroma. Amrapali mangoes are a good source of vitamins A and C, potassium, and dietary fiber.

Amrapali mangoes are primarily eaten fresh as a dessert fruit, but they can also be used in a variety of dishes, such as salads, smoothies, and desserts. The fruit is also used to make mango juice, jams, and other processed products.

Overall, Amrapali mangoes are a popular and highly sought-after variety in India and are well-known for their exceptional taste, aroma, and nutritional value.