Fresh vegetables

Bangladeshi cucumbers are typically smaller in size compared to the English cucumber variety and have a slightly rough or spiny skin. They are known for their crisp texture and mild flavor. Bangladeshi cucumbers are often used in salads, pickles, or cooked dishes in Bangladeshi recipes.

In Bangladeshi cuisine, cucumbers are frequently incorporated into refreshing salads, such as a cucumber-onion-tomato salad with a tangy dressing. They are also used in traditional dishes like Kakrol Bhaja (fried cucumber slices) or added to curries and stir-fries.

Bangladeshi cucumbers are an integral part of the local culinary traditions and are valued for their taste, texture, and versatility in various dishes.

Jackfruit is a tropical fruit that is native to the southwestern rainforests of India but is now grown in many other tropical and subtropical regions. It is the largest tree-borne fruit in the world and can grow up to 100 pounds in weight.

The fruit has a tough, spiky exterior and soft, sweet, yellow flesh inside that is divided into segments containing seeds. The flesh has a unique flavor that is often described as a combination of banana, pineapple, and mango. It is commonly eaten ripe as a dessert fruit, or unripe as a vegetable in savory dishes.

Jackfruit is a nutritious food, low in calories and fat, but high in fiber, vitamin C, potassium, and antioxidants. It also contains a significant amount of protein, making it a good meat substitute for vegetarians and vegans.

The seeds of the jackfruit are also edible and can be boiled, roasted, or used to make flour. They are a good source of protein and minerals such as iron and zinc.

Overall, jackfruit is a delicious and nutritious fruit that is gaining popularity as a meat substitute and ingredient in various cuisines around the world.