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Potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. First introduced outside the Andes region four centuries ago, today potatoes have become an integral part of much of the world's cuisine and are the world's fourth-largest food crop, following rice, wheat, and maize.[1] Long-term storage of potatoes requires specialised care in cold warehouses[2] and such warehouses are among the oldest and largest storage facilities for perishable goods in the world.
Carrots can be eaten in a variety of ways. Only 3% of the ß-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.[2] Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 19th century. The greens are edible as a leaf vegetable, but are rarely eaten by humans. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.
In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or daal dishes, and the most popular variation in north India is the Gaajar Kaa Halwaa carrot dessert, which has carrots grated and cooked in milk until the whole thing is solid, after which nuts and butter are added. Carrot salads are usually made with grated carrots in western parts with a seasoning of mustard seeds and green chillies popped in hot oil, while adding carrots to rice usually is in julienne shape.
The variety of carrot found in north India is rare everywhere except in Central Asia and other contiguous regions, and is now growing in popularity in larger cosmopolitan cities in South India. The north Indian carrot is pink-red comparable to plum or raspberry or deep red apple in colour (without a touch of yellow or blue) while most other carrot varieties in world are from orange to yellow in colour, comparable to hallowe'en pumpkins.
Ever since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets.
Acknowledged as the prominent Exporter and Supplier of fresh red onion , we provide huge assortment of onions form small to large sizes. Our quality Natural Red Onion has sweet to mild flavor, which can enhance the taste of any cuisine. Our onions can be consumed raw, grilled, baked, or cooked. It is also used to garnish several dishes.
The Organic Red Onion provided by us can be stored from 3 to 4 months at normal temperature. We serve onions of stronger aroma, which is widely used in non-vegetarian dishes, pizzas, marmalade, etc. Our products are offered at most discounted rate available in the market.
Organic Yellow Maize, we offer, is cultivated under specialized supervision without using harmful chemicals and pesticides. Today, we have carved a niche as one of the major Dried Yellow Maize Exporters and Suppliers.
Sapodilla or the Manilkara Zapota is an ever green tree, which is long living and is native to the new world tropics.
Sapodilla (Manilkara achras [Mill. (Fosberg)]) is a long-lived, evergreen tree native to southern Mexico, Central America and the West Indies. It is grown in huge quantities in India, Mexico and was introduced to the Philippines during Spanish colonisation.
The chickoo fruit as well as the tree have medicinal benefits and various parts of the plant are used in home remedies to cure health problems.
The drumstick tree or horseradish tree (Moringa oleifera) is one of the commonest trees in India. It is distributed in the wild in the sub-Himalayan tract and cultivated widely throughout India.
Moringa Oleifera - Tender drumstick leaves, finely chopped, make an excellent garnish for any vegetable dishes, dals, sambars, salads, etc. One can use the same in place of or with coriander, as these leaves have high medicinal value. The leaves can be used as a leafy vegetable on their own rather than garnish and can be an excellent dish cooked in either daal or thin buttermilk, and in some regions the fallen flowers are gathered and cleansed to be cooked with besan to make a nice dish as well.
It is a small to medium sized elegant tree. The bark is thick, soft, corky and deeply fissured. The leaves, tri-pinnated with elliptical leaflets, are fern-like. Its flowers are white and fragrant and appear in large panicles while the fruits are triangular, ribbed pods with winged seeds. Some varieties found in south India grow pods longer than one metre!