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.

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.

Sylheti Jara Lemon (জারা লেবু )

Gondhoraj lemon, also known as "Gondhoraj lebu" or "Gondhoraj lembu," is a citrus fruit that is primarily grown in the Indian subcontinent, particularly in the eastern region of the country AND Bangladesh. It is a type of lime that is known for its strong and distinct aroma, which is described as a combination of lime and lemon with floral notes.

The Gondhoraj lemon is a small, round fruit with a thin, smooth, and glossy skin that is typically green when unripe and turns yellow when fully matured. The fruit has a juicy pulp that is acidic and slightly sweeter than regular lime or lemon. Gondhoraj lemon is often used in a variety of dishes, including marinades, dressings, and desserts, and is a key ingredient in many traditional Bengali dishes.

Gondhoraj lemon is highly valued for its unique flavor and fragrance and is considered to be a delicacy in South Asian cuisine. It is a seasonal fruit that is primarily available from July to September and is often used in special occasions and celebrations. In recent years, Gondhoraj lemon has gained popularity in the culinary world and has been used by chefs and mixologists in various international cuisines and beverages.