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Green Pumpkins are select cultivars of round Curcubita winter squash with green-colored skin. Green Pumpkins range from dusky-green heirlooms like Triamble Pumpkins and Kabocha Pumpkins, warted green cultivars like Marina Di Chioggia and Crespo, to mottled or striped varieties like Speckled Hound and Rembrandt
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Pumpkins are often yellowish to orange in colour, and they vary from oblate to globular to oblong; some feature a white rind. The rind is smooth and usually lightly furrowed or ribbed. The fruit stem is hard and woody, ridged, and angled
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The radish plant has a short hairy stem and a rosette (ground level horizontal and circular leaves) of oblong shaped leaves which measure 5–30 cm (2–12 in) in length
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Red Radish are pinkish to red and cylindrical-shaped, taper to a white flesh. These juicy, crispy radishes come with a tinge of spiciness. Red radishes come with antibacterial and antifungal properties and contain several cancer fighting agents
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Red Radishes are low in calories and are a good source of protein, iron, and potassium. Moreover, they are rich in magnesium, vitamin C, and vitamin K.
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They may be long and slender, short and stumpy or even almost spherical and can reach up to 5kg in weight. Japanese types are called ‘daikon’, while in Cantonese they are ‘lo bok’. White radish is usually less hot and peppery than the red radishes familiar to Europeans, but can still be quite strongly flavoured
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Radish White is a root vegetable with a crispy texture and a sharp spicy sizzling flavour. It is composed of insoluble dietary fibre/indigestible carbohydrates, which are superior for the digestive tract.
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Daikon or mooli, Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root
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Raw Banana is a staple food and can be steamed, boiled, stir-fried, batter-fried, deep-fried, mashed and curried, and also be used as a stuffing, in salads or in dips Raw bananas are tender, fragrant, and have a starchy-tart flavor, and when cooked, they will be creamy and taste very similar to potatoes
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Raw Mango, known as Kachcha Aam in Hindi, is the unripe version of the mango fruit. With a sour and tangy taste, raw mango is a versatile ingredient used in various culinary applications. It is a key component in traditional Indian dishes such as chutneys, pickles, and beverages like Aam Panna. Raw mango adds a zesty and refreshing kick to a wide range of savory and sweet preparations.
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Raw mangoes, also known as green mangoes, are unripe mangoes that are picked before they ripen fully. They have a firm and tart flavor compared to ripe mangoes, which are sweeter and softer in texture. Raw mangoes are commonly used in various culinary preparations, especially in tropical and subtropical regions.
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Raw green papayas come with a sour taste. The young papaya fruits have a green skin and light green to white pulp. The kernels (seeds) of the unripe papaya are white and inedible, but not poisonous (rather bitter in taste)
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Raw Turmeric is a bright orange root-like subterranean stem (aka a rhizome) famous for its anti-inflammatory, antioxidant and antibacterial properties. Turmeric is every Indian household’s ingredinet to be used for a variety of Food preparation
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Red pepper—also called bell pepper, red bell pepper, capsicum, or sweet pepper—has a mildly sweet yet earthy taste. These peppers are fully mature versions of the more bitter green bell peppers
Products
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Beans - Cowpea, Organically Grown
₹94.17
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Potato (Loose)
₹55.00
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Cabbage - Red (Loose)
₹72.27
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Radish - White, With Leaves
₹11.68
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Pumpkin - Green
₹45.26