Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness. It is a traditional component of East Asian and Southeast Asian cuisines; it has been consumed in China for over 2, years.
Chayote (Sechium edule), also known as mirliton and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. Chayote was one of the several foods introduced to the Old World during the Columbian Exchange.
Pumpkin Shoots are the young, uppermost tender shoots, tendrils, leaves, and delicate stems from pumpkin plants. They are considered a delicacy in Nepal. The shoots are harvested from the growing end of the vine (the top 3 to 4 inches) by pinching off the tender ends. The plants will put out a new shoot or growth after the vine has been harvested. Pumpkin shoots have a distinct light flavor that can be described as a cross between squash and spinach.
Red pumpkin is the member of the Cucurbitaceae family come in many different varieties. While each type varies in shape, color, size and flavor, they all have hard protective skins that are difficult to pierce that give them a long storage life. Red pumpkin should be washed thoroughly and peeled off.
Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish, and luobo, is popular in Japanese, Chinese, and other Asian cuisines. The vegetable resembles a large white plump carrot and is commonly eaten raw, cooked, or pickled.mustard flavor with a biting taste.
Coconut is the fruit of the coconut palm (Cocos nucifera). It's used for its water, milk, oil, and tasty meat. Coconuts have been grown in tropical regions for more than 4,500 years but recently increased in popularity for their flavor, culinary uses, and potential health benefits
Kiwifruit or Chinese gooseberry is the edible berry of several species of woody vines in the genus Actinidia. The most common cultivar group of kiwifruit is oval, about the size of a large hen's egg: 5–8 centimetres in length and 4.5–5.5 cm in diamete
Sweet potato, scientifically known as Ipomoea batatas, is an underground tuber. It is a very nutritious and delicious food that can be eaten as boiled, baked, steamed, or fried. We providing organic red potato with premium price.
Potato, Solanum tuberosum, is an herbaceous perennial plant in the family Solanaceae which is grown for its edible tubers. The potato plant has a branched stem and alternately arranged leaves consisting of leaflets which are both of unequal size and shape.
Cucumber is a widely-cultivated creeping vine plant in the Cucurbitaceae gourd family that bears cucumiform fruits, which are used as vegetables. There are three main varieties of cucumber—slicing, pickling, and burpless/seedless—within which several cultivars have been created
Fiddlehead ferns are the young shoots of edible ferns. They resemble the spiral end of a fiddle, for which they are named, and they taste somewhat similar to asparagus-okra-spinach, but their texture is slightly crunchy. They are extremely perishable and need to be cooked within a day or two after picking. In Nepal, they are collected in the spring time from the woods, shady swamps, riverbanks, and damp fields.
Lettuce is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled.
Ginger is a flowering plant that originated from China. It belongs to the Zingiberaceae family, and is closely related to turmeric, cardamom and galangal. The rhizome (underground part of the stem) is the part commonly used as a spice. It is often called ginger root, or simply ginger.
Bottle gourd, (Lagenaria siceraria), also called white-flowered gourd or calabash gourd, running or climbing vine of the gourd family (Cucurbitaceae), native to tropical Africa but cultivated in warm climates around the world for its ornamental and useful hard-shelled fruits.
Karakas are an interesting vegetable to cook. They are bitter and salty and yummy! Its definitely an acquired taste and not for the faint of heart. If you like savory, salty and bitter this is a good one to try. It’s not a typical dish you would find in an Nepali kitchen and restaurant with Thakali dish but more so in home cooking. Its widely use in the Nepali kitchen, people are using karela in everything vegetable to Aachar.
Soybean, Glycine max, is an herbaceous annual plant in the family Fabaceae grown for its edible seeds. The soybean plant is usually an erect bush with woody stems and alternately arranged leaves. ... The seeds can be a variety of colors including yellow, green, brown, black or a mottled combination.
Green beans are a class of beans grown specifically to be eaten while still unripe and are called string beans, green beans, snap beans, or pole beans. String beans have over the years been cultivated so that they will be “stringless,” that is, so they do not have the fibrous inedible string along the pod seam.
Green bean makes a beautiful presentation for your kitchen and you won’t believe how wonderful they taste, if you searching for local ,organic bodi we can providing you
Red onions are cultivars of the onion (Allium cepa) with purplish-red skin and white flesh tinged with red. They are most commonly used in the culinary arts, but the skin of the red onion has also been used as a dye. These onions tend to be medium to large in size and have a sharp flavor and eye-watering qualities.
Luffa gourd is the two varieties one with smooth skin and another is ridged skin are the member of gourd family. Its massive grown in Nepal kitchen. Its similar way and very popular vegetable items in Nepal.
Trichosanthes dioica, also known as pointed gourd, is a vine plant in the family Cucurbitaceae, similar to cucumber and squash, though unlike those it is perennial. It is a dioecious vine plant with heart-shaped leaves and is grown on a trellis. The fruits are green with white or no stripes
Mustard greens (raayo ko saag) are one of the most common and popular winter vegetables grown in abundance from November throughout April. The cool-season annual vegetable grows quickly and thrives in chilly weather. Mustard leaves have rich dark-green colors and a pungent mustard flavor with a biting taste.
Eggplants—also known as aubergine or brinjal—are warm-weather vegetables that are harvested in mid- to late summer. Eggplant tastes best when harvested young. See more about growing and harvesting these lovely deep purple vegetables—one of our favorites on the grill!