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"Laughter is brightest where food is best."
- Irish Proverb
Local Exotic > Exotic Vegetables
  • Artichoke
    Artichoke is a variety of thistle (group of edible flowering plants cultivated as food). The edible portion of the plant consists of the flower buds before the flower blooms. Artichoke is full of vitamins, minerals and the total antioxidant capacity of the flower head is one of the highest for vegetables.
  • Asparagus
    Asparagus is considered to be one of the delicacies of the vegetable world. The spring vegetable is well known for its unique and strong savoury taste. Asparagus is found in green, purple and white varieties. Asparagus is loaded with vitamins and minerals and it is also a diuretic. Asparagus is used in various world cuisines to make soups & salads. It can also be grilled or stir fried to make a yummy accompaniment to your proteins.
  • Baby Corn
    Baby corn, young corn, or cornlettes, is a cereal grain taken from corn (maize) harvested early while the stalks are very small and immature. Also known as candle corn, it is typically eaten whole–cob included, baby corn is eaten both raw and cooked. Baby corn is most common in Asian cuisine.
  • Bean Sprouts
    Made from sprouting beans, a typical bean sprout is made from the greenish-capped mung beans. Other common bean sprouts are the usually yellow, larger-grained soy sprouts. It typically takes one week for them to be completely grown. The sprouted beans are more nutritious than the original beans and they require much less cooking time. Bean sprouts are a common ingredient, especially in Eastern Asian cuisine. It is used in soups, vegetable curries, rice and noodles.
  • Brocolli
    Broccoli is an edible green plant in the cabbage family, whose large flowering head is used as a vegetable. Broccoli resembles cauliflower, which is a different cultivar group of the same species. Broccoli is high in vitamin C and dietary fibre. It also contains multiple nutrients with potent anti-cancer properties. Broccoli is often boiled or steamed but may be eaten raw and is used in a variety of global cuisines.
  • Brussel Sprouts
    Brussels sprout is a cultivar in the Gemmifera group of cabbages, grown for its edible buds. The leafy green vegetables look like miniature cabbages. Common toppings or additions for Brussels sprouts include Parmesan cheese and butter, balsamic vinegar, apple cider vinegar, bacon, pistachios, pine nuts, mustard, brown sugar, and pepper. A popular way of cooking Brussels sprouts is to sauté them.
  • Chinese Cabbage
    As the name suggests, Chinese cabbage is mainly and often used in Chinese cuisine. It is the main ingredient of baechu kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are used in soups. It can be used in stir-fries with other ingredients such as tofu, mushroom or zucchini. It is also a very common ingredient eaten with hot pot.
  • Red Cabbage
    Red cabbage is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. However, the plant changes its colour according to the pH value of the soil. This vegetable can be eaten raw as well as cooked and is most often used for salads and coleslaw.
  • Peppers
    Also known as sweet pepper or bell peppers, they are available in different colours, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Peppers are rich sources of antioxidants and vitamin C. Compared to green peppers, red and yellow peppers have more vitamins and nutrients. They are used in a variety of cuisines as toppings, to make sauces, stuffing etc. or eaten raw in salads.
  • Celery
    Celery is used around the world as a vegetable for the crisp petiole (leaf stalk). The leaves are strongly flavoured and are used either as a flavouring in soups and stews or as a dried herb.
  • English Cucumber
    It is a variety of cucumber that is generally sweeter than the regular, common cucumber. It is longer, sometimes a bit thinner, and has very tiny seeds. English cucumbers are more expensive and many times labelled ‘seedless cucumbers’. They are excellent for salads and are preferred by most chefs over common cucumbers in cooking.
  • Dil Leaves
    Dill is an annual herb in the celery family Apiaceae. Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia. The fernlike leaves of dill are aromatic and are used to flavour many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used). Dill is the eponymous ingredient in dill pickles: cucumbers preserved in salty brine and/or vinegar.
  • Galangal Thai Ginger
    Galangal is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medicinal uses originating in Indonesia. While ginger tastes a little like galangal, most cooks who use both rhizomes would never substitute one for the other and expect the same flavour profile. Galangal is used in various Asian cuisines including Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine.
  • Haricot beans
    Haricot vert is indeed French for green beans. French green beans are longer and thinner than most American varieties. They are also more tender and have a more complex flavour. For the most part, they are interchangeable with American green beans which are also called string beans or snap beans. Haricot Beans are versatile and used in Indian and global cuisines.
  • Leeks
    Leeks have a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavour to stock. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed or added to stock.
  • Lemon Grass
    Lemon Grass is widely used as a herb in Asian cuisine and also as medicinal herb in India. It has a subtle citrus flavour and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries. It is also suitable for use with poultry, fish, beef, and seafood. It is often used as a tea.
  • Lotus Root
    Crunchy, delicate flavoured, lotus root is an edible rhizome (root) of lotus plant. Almost all the parts of the plant: root, young flower stalks, and seeds are being employed in the cuisine. Young, clean and tender rhizomes can be added raw in salads. However, mature rhizome taste bitter and can be eaten only after cooked.
  • Pok Choy
    Also known as Chinese cabbage, it is used extensively in Asian cuisine. Pak Choy contains a high amount of vitamin A and vitamin C. Chinese cabbage has a very high nutrient density amongst a number of fruits and vegetables. Pok Choy is an inevitable ingredient in Asian salads curries.
  • Cherry Tomato
    A cherry tomato is a very small variety of tomato. Cherry tomatoes range in size from a thumb tip up to the size of a golf ball, and can range from being spherical to slightly oblong in shape. Although usually red, yellow, green and black varieties also exist. This can be used in salads, sandwiches, burgers, etc.
  • Watercress
    Watercress is a rapidly growing, aquatic or semi-aquatic, perennial plant and one of the oldest known leaf vegetables consumed by humans. It is botanically related to garden cress, mustard, radish and wasabi—all noteworthy for their peppery, tangy, zesty, piquant flavor. Watercress contains significant amounts of iron, calcium, iodine, manganese, and folic acid, in addition to vitamins A, B6, C, and K. It is a valuable winter salad vegetable and also used in soups, sandwiches or stir-fries
  • Zucchini Flower
    Zucchini flowers or courgette flowers are the flower of the zucchini/courgette plant. The flowers have a subtle flavour, reminiscent of young zucchinis, and can be eaten raw. The flowers are also frequently stuffed and cooked being a family of stuffed vegetable dishes, or dolma and are a delicacy when deep fried, as tempura. It can also be eaten raw, sliced or shredded in a cold salad, as well as lightly cooked in hot salads
  • Green Zucchini
    A summer squash which can grow almost meter in length, but is usually harvested at half that size or less. Zucchini is treated as a vegetable; botanically, however, it is a fruit, being the swollen ovary of the zucchini flower. Preparation includes many cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. It can be baked into a bread similar to banana bread or incorporated into a cake mix. Its flowers can be eaten stuffed and are a delicacy when deep fried, as tempura. It can also be eaten raw, sliced or shredded in a cold salad, as well as lightly cooked in hot salads
  • Green/Yellow Zucchini
    Zucchini is a summer squash which can grow almost a meter in length, but is usually harvested at half that size or less. Zucchini is treated as a vegetable; botanically, however, it is a fruit, being the swollen ovary of the zucchini flower. Preparation includes many cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. It can be baked into bread similar to banana bread or incorporated into a cake mix.
  • Knol Khol
    Kohlrabi, also known as knol-khol or German Turnip, is a stout, round, tuberous vegetable in the Brassica family, the family that also includes cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts. This stem vegetable is native to Europe. Fresh young crispy knol-knol can be used raw in salad/coleslaw. It mixes well with other vegetables and greens and can be stewed to mix with well with meats and poultry.
  • Table Radish
    Table Radish, also known as red radish, is a popular cultivar of Raphanus Sativus and a member of the Brassicaceae family. The Red radish is grown mainly for its root, a small, scarlet globe with a crisp and peppery, translucent, white flesh. Red radishes contain vitamin C, folate, fibre and potassium. Sliced thin they can be used to add spice and a refreshing crispness to tacos, sandwiches, pasta and pizza. They can be roasted, braised, grilled or pickled. Their flavour pairs well with butter, cream based sauces, fresh herbs, lemon, onion and shellfish.
  • Rhubarb
    Rhubarb is a species of plant in the family Polygonaceae. It is a herbaceous perennial growing from short, thick rhizomes. It produces large leaves that are somewhat triangular, with long fleshy petioles and small flowers grouped in large compound leafy greenish-white to rose-red inflorescences. In culinary use, fresh raw petioles (leaf stalks) are crisp (similar to celery) with a strong, tart taste. Most commonly, the plant's leaf stalks are cooked with sugar and used in pies and other desserts.
  • Swiss Chard
    Chard is a tall leafy green vegetable commonly referred to as Swiss chard and scientifically known as Beta vulgaris. Chard belongs to the same family as beets and spinach and shares a similar taste profile with a flavour that is bitter, pungent, and slightly salty. Swiss Chards can be tossed with pastas, added to omelettes and frittatas or used to wrap vegetables and proteins.
  • Kale
    Kale or borecole is a vegetable of the plant species Brassica Oleracea with green or purple leaves, in which the central leaves do not form a head. Kale is very high in beta carotene, vitamin K, and vitamin C, and is rich in calcium. It freezes well and tastes sweeter and more flavourful after being exposed to a frost. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly flavoured ingredients. Curly kale varieties are usually preferred for chips.
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