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  1. Panangizhangu / Palmyra Root

    Palmyra sprout (also known as Palmyra tuber) is an underground sprout of the Palmyra palm or Borassus flabellifer. It can be dried or boiled to form Odiyal, a hard chewable snack. It is used as an offering in Lakshmi Puja in various parts of Bengal and is also eaten raw.

    The outer skin of panang kizhangu is removed and washed well before boiling it. It gives a nice aroma when it is boiled. Boiled Panai/Panang Kizhangu (Sprouts of Asian Palmyra Palm) suits as evening snacks or even for breakfast. It is healthy as it is simply boiled. Remove skin and wash.

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  2. Fresh Green Chillies Milakai,Mitchi

     The green chili group includes all green peppers that are hot, including "Anaheim" (Capsicum annuum "Anaheim"), "Jalapeno" (Capsicum annuum "Jalapeno") and "Cayenne" (Capsicum annuum "Cayenne"). Technically, there is no difference between a green chili and a jalapeno.

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  3. Tinda/Indian Squash

    Praecitrullus fistulosus, commonly known as Tinda, also called Indian squash, round melon, Indian round gourd or apple gourd or Indian baby pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia. Tinda is high in water content and fibre. Good to cure constipation, low in fat and good for heart.

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  4. Plat Beans

    Flat beans, also known as helda beans, romano beans and "sem fhali" in some Indian states, are a variety of Phaseolus coccineus, known as runner bean with edible pods that have a characteristic wide and flat shape. Flat beans are normally cooked and served as the whole pods, the same way as other green beans.

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  5. Green Tomato

    Ripe green tomatoes are a very good source of vitamins A and C and potassium. They also contain iron, calcium, dietary fiber, magnesium, and other minerals. ... For those with sensitivities to acidic foods, green tomatoes (unripe) can be more acidic than ripe tomatoes. Both can be eaten and both are delicious!

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  6. Fresh Neem Leaves -Veppa Ilai Approx 10g 

    Neem is a natural herb that comes from the neem tree, other names for which include Azadirachta indica and Indian lilac. Neem leaves are extremely bitter and have a grassy taste and aroma when torn. It has antimicrobial effects and may be effective against several types of bacteria, viruses, and fungi.

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  7. Banana Leaves

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  8. Pink Ravaya (Brinjal) Indian Aubergine,Kundu Kathari 400g / 700g / 1 KG / 2 KG

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  9. Fresh Casava 1KG

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  10. Seelans Curry Leaves approximately 15g

    Curry leaf, is a small, tropical to sub-tropical tree or shrub that typically grows to 6-15' tall and is noted for its pungent, aromatic, curry leaves which are an important flavoring used in Indian/Asian cuisine. When cooked, Curry leaves have a mild and slightly pungent bite with a nutty aroma.

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  11. -26%

    Fresh Whole Garlic

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  12. Bird Eye Chilli Extra Hot 100G

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