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Culinary Tree
No. 32, Ground Floor,
2nd Block, Austin Town,
Bangalore - 560 047
t: +91 80 4132 7687
e: info@theculinarytree.com

"Vegetables are a must on a diet. I suggest carrot cake,
zucchini bread, and pumpkin pie." – Jim Davis
Imported Exotic > Imported Veggies
  • Baby Artichokes & Big Artichokes
    Artichoke - a variety of thistle (edible flowering plants) cultivated as food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. Once the buds bloom the structure is more coarse. Artichoke is full of vitamins & minerals and the total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables.
  • Jumbo Asp, White Asp & Thai Asp
    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. There are various different varieties of asparagus, including British and American varieties (which are green), French asparagus (which is purple), and Spanish and Dutch asparagus (which is white). Asparagus is loaded with vitamins and minerals and it is also a diuretic. It is used in salads, as sides with proteins and even in pastas and risottos.
  • Fennel
    Fennel is widely cultivated, for its edible, strongly flavoured leaves and fruits.. The leaves are delicately flavoured, the bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Young tender leaves are used for garnishes, as a salad, to add flavour to salads, to flavour sauces to be served with puddings, and also in soups and fish sauce.
  • Bird’s Eye Chilli
    Bird's eye chili, bird eye chili, bird's chili or Thai chili is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Southeast Asia. The bird's eye chili plant is a perennial with small, tapering fruits, often two or three, at a node. The fruits are very pungent. It is used extensively in Thai, Lao, Khmer, Indonesian, and Vietnamese cuisine.
  • Celery Sticks
    Celery is used around the world as a vegetable for the crisp petiole (leaf stalk). The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb. Celery is a staple in many soups, such as chicken noodle soup.
  • Yellow & Red 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.
  • Whole Chestnut
    Chestnuts have to be cooked before they can be eaten. The meats are large and sweet, and do well on their own as a snack, chopped and added to savoury stuffing, or added to desserts. Chestnuts are highly perishable, so store them in a ventilated bag in the crisper drawer of your refrigerator.
  • Jalapeno Chilly
    The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum Annuum. Compared to other chillies, the jalapeño heat level varies from mild to hot depending on cultivation and preparation and can have between 2,500 and 10,000 scoville units. They are pickled and oiled for longevity and also extensively used as pizza toppings, stuffing in Mexican cuisine etc.
  • Large Red & Yellow chillies
    The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time, which may also be done by pickling. Dried chilies are often ground into powders. Chilies are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.
  • Cress - Sakura Mix
    Sakura Mix is a mix for connoisseurs, combining a number of recognizable and pronounced flavours. The various cress varieties in the Sakura Mix give you plenty of options. Borage Cress goes well with fish. The flavour of Tahoon Cress is perfect in combination with game or wild mushrooms. Rock Chives have an intense garlic flavour but without the 'garlic effect'. Sakura Cress and Daikon Cress are varieties with a peppery radish flavour. Mustard Cress, with its sharp mustard flavour, is very versatile.
  • Japanese Cucumber
    The Japanese cucumber, AKA Kyuri, is a member of the Cucuritaceae family, one of the most important food plant families, which also includes melons, gourds, squashes and pumpkins. They can replace any cucumber in any recipe and achieve the same results. They are excellent eaten whole or sliced, as a salad, crudite and sandwich ingredient. They are often pickled, utilizing an ancient pickling method called Shiozuke, meaning salt pickle, but they can also be quick pickled and eaten within 24 hours. Japanese cucumbers are a great cooling ingredient, utilized to contrast spicy and hot foods.
  • Endamame Beans
    Edamame or edamame bean is a preparation of immature soybeans in the pod, found in the cuisine of China, Japan, Korea and Hawaii. Edamame and other preparations of soybeans are rich in protein, dietary fiber, and micronutrients, particularly folate, manganese, phosphorus and vitamin K. Edamame is a popular beer companion but it certainly has more culinary use than as an appetizer. Combined with other veggies, it can be a stir fry vegetable mix. It can also be added to soups, salads and even paella.
  • Egg Tofu
    Also known as Japan bean curd, it is the main type of savoury flavoured tofu. Whole beaten eggs are combined with dashi, poured into moulds, and steamed in a steamer. The tofu has a pale golden colour that can be attributed to the addition of egg and, occasionally, food colouring. This tofu has a fuller texture and flavour than silken tofu, which can be attributed to the presence of egg fat and protein. Plain "dried tofu" can be flavoured by stewing in soy sauce to make soy-sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.
  • Thai Eggplant
    Thai eggplant is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species Solanum Melongena. They are also cultivated in Sri Lanka and feature in Sri Lankan cuisine. The green-white varieties of Thai eggplants are essential ingredients in Thai curry dishes such as in kaeng tai pla, green and red curry.
  • White Eggplant
    White eggplant, botanically known as part of Solanum Melongena is scientifically considered a perennial fruit though agriculturally it is grown as an annual vegetable. White eggplants contain over ninety percent water and are high in potassium and very low in both fats and protein. White eggplant's is used in flavourings such as miso, ginger, yuzu, garlic and all spice. White eggplants are amenable to a variety of cooking methods including sautéing, pan-frying, deep frying, and especially grilling and baking as they tend to hold their shape well when cooked.
  • Garlic Chives
    Garlic Chives
  • Green Garlic
    Green garlic (or spring garlic as it is sometimes called) is just the young version of the garlic that we all know and love. Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavour to whatever you put it into.
  • Kaffir Lime Leaves
    Kaffir lime leaves are thick, dark green and shiny on the top, porous and pale on the back. Many Thai recipes call for the kaffir lime leaves. If the leaf is used whole, like in curry or in soup, most people do not eat the leaf itself.
  • Kailan Hong Kong
    Italian lemons, specifically the Femminello (Ovale and Santa Teresa) varieties are tart, yet very rich in flavour. Italians use lemons for cooking (including with swordfish and anchovies), to produce limoncello, pastries, cakes, and cookies, gelato, with olive oil as a universal dressing/sauce, and raw served in a salad with red onion, good olive oil, mint, red pepper flakes, and salt.
  • Krachai
    Italian lemons, specifically the Femminello (Ovale and Santa Teresa) varieties are tart, yet very rich in flavour. Italians use lemons for cooking (including with swordfish and anchovies), to produce limoncello, pastries, cakes, and cookies, gelato, with olive oil as a universal dressing/sauce, and raw served in a salad with red onion, good olive oil, mint, red pepper flakes, and salt.
  • Italian Lemon
    Italian lemons, specifically the Femminello (Ovale and Santa Teresa) varieties are tart, yet very rich in flavour. Italians use lemons for cooking (including with swordfish and anchovies), to produce limoncello, pastries, cakes, and cookies, gelato, with olive oil as a universal dressing/sauce, and raw served in a salad with red onion, good olive oil, mint, red pepper flakes, and salt.
  • Yellow Lemon
    Lemons are acidic to the taste, but are alkaline forming in the body. In fact they are one of the most alkaline forming foods; this makes them great for balancing a highly acidic condition in the body. Lemons are a favourite all over the world and an essential food in kitchens around the world.
  • 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. One of the root vegetables enjoyed in tempura and kinpira style cooking. Its slices are sautéed in soy sauce, mirin (rice wine) and chili peppers. Lotus root chips are popular snacks in Japan.
  • Red Chilli Paprika
  • Yellow Chilli Paprika
  • Parsnips
    Parsnip (Pastinaca sativa) is a root vegetable closely related to the carrot and parsley. Parsnip is usually cooked but can also be eaten raw. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fibre. They can be baked, boiled, pureed, roasted, fried or steamed. When used in stews, soups and casseroles they give a rich flavour.
  • Patty Pan Squash
    Patty Pan Squash is a variety of summer squash (Cucurbita pepo) notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. The name "pattypan" derives from "a pan for baking a patty". Patty pan squash comes in yellow, green, and white varieties. Its tender flesh is sometimes scooped out and mixed with flavourings, such as garlic, prior to reinsertion; the scooped-out husk of a patty pan also is sometimes used as a decorative container for other foods. Patty Pan is a good source of magnesium, niacin, and vitamins A and C.
  • Agatta Potato
  • Big Griller Potato
    Big Grillers are supersized, flavour potatoes especially suited for stuffing and roasting. They have an incredible taste and texture.
  • Ratte Potato
    The Ratte potato also known as La Ratte is a small potato with a unique nutty flavour and smooth, buttery texture. They are highly recommended for potato purees. This variety of potato is also used in salads and casseroles.
  • Vitelotte Potato
    As the name suggests, vitelotte also called vitelotte Noire is a gourmet French variety of blue-violet potatoes. They have characteristic nutty flavour and smell of chestnuts. Purple potatoes can be roasted, braised, boiled, baked, fried for chips or even confit’d. They pair well with savoury herbs, garlic, pork, poultry, artichokes, both rich and mild cheese and other starchy vegetables such as corn, shelled beans and even salad greens.
  • Red Pear Tomato
    Red Pear tomato is a bright red, pear-shaped heirloom with an American pedigree that goes back to Colonial times. Attractive and tasty, the 1-2" long fruits are delicious in salads or roasted in the oven.
  • Salsify
    Stink bean, also known as parkia speciosa, sataw, petai, peteh, bitter bean, smelly bean or twisted cluster bean is widely consumed in southern south-east Asia. While Indonesia, Malaysia and Thailand each have their own slightly unique ways to cook stink beans, they are commonly stir fried in curry paste and paired with other robust ingredients like garlic, chillies, and shrimp paste.
  • Shallotes
    Shallot is a member of the onion family, but formed more like garlic than onions. Shallots are favoured for their mild onion flavour, and can be used in the same manner as onions. Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge.
  • Small Thai Peppercorn
    The berries of a tropical vine native to India, peppercorns are used in different stages of ripeness. When young and green, they are soft, highly aromatic and mildly hot. In Southeast Asia, short segments of stems with rows of small green berries clinging are tossed into spicy stir-fried dishes, dry curries, dipping sauces and intensely flavoured soups.
  • Snow Peas
    The snow pea (Pisum sativum) is a legume, more specifically a variety of pea eaten whole in its pod while still unripe. The name mange tout (French for “eat all”) can apply both to snow peas and to snap peas. The stems and leaves of the immature plant are used as a vegetable in Chinese cooking, stir-fried with garlic and sometimes combined with crab or other shellfish
  • Sweet Pea
    Sweet pea (Lathyrus Odoratus) is a flowering plant in the genus Lathyrus in the family Fabaceae (legumes), native to Sicily, southern Italy and the Aegean Islands. With a faint pea flavour, pea shoots are lovely additions to salads, stir-fries, pizzas, and soups.
  • Taro/ Purple Taro
    Taro is a common name for several plants in the Araceae family which are used as vegetables for their corms (thickened underground stems), leaves, and leaf-stems (petioles). The corms, which have a light purple colour due to phenolic pigments, are roasted, baked or boiled, and the natural sugars give a sweet nutty flavour. The starch is easily digestible, and since the grains are fine and small it is often used for baby food. Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavour and the leaves are a good source of vitamins A and C and contain more protein than the corms.
  • Thai Baby Pumpkin
  • Thai Baby Radish
  • Thai Baby Spinach
  • Thai Red Chard
  • Tomatillo
    The tomatillo (Physalis philadelphica), also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos are a key ingredient in fresh and cooked Mexican and Central-American green sauces. The green color and tart flavour are the main culinary contributions of the fruit. Purple and red-ripening cultivars often have a slight sweetness, unlike the green- and yellow-ripening cultivars, and are therefore generally used in jams and preserves.
  • Tomato Plum - Kumato
    A plum tomato, also known as a processing tomato or paste tomato, is a type of tomato bred for sauce and packing purposes. They are generally oval or cylindrical in shape, with significantly fewer locules (seed compartments) than standard round tomatoes (usually only two) and a generally higher solid content, making them more suitable for processing. Plum tomatoes are also sometimes favoured by cooks for use during the tomato off-season
  • Tomatoes on Vine
  • Wing Bean
    The winged bean (Psophocarpus tetragonolobus), also known as the Goa bean or asparagus pea is nutrient-rich, and all parts of the plant are edible. Leaves can be eaten like spinach, flowers can be used in salads, tubers can be eaten raw or cooked, and seeds can be used in similar ways as the soybean. The winged bean is an underutilized species but has the potential to become a major multi-use food crop in the tropics of Asia, Africa and Latin America.
  • Yam Bean
    The yam bean is a legume but unlike its close relatives the soybean and other beans, the yam bean is cultivated for its large, tuberous roots. It is usually consumed fresh, cut in strips in salads or marinated in lime or dried and ground into flour for use in cakes and desserts.
  • Yellow Pear Tomato
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