Rs. 150.00
The easiest way to use horseradish is to simply shave off the brown peel and shred or grate some fresh horseradish to serve as a flavoring for hearty soups or stews. Shred as close to serving time as possible, since horseradish turns bitter and discolors within a few hours.
The volatile mustard-like oil in horseradish brings tears to the eyes and heat to the tongue. Horseradish is at its best and most flavorful when freshly grated.
In cooked dishes, horseradish is added at the end of cooking as heat eliminates both the root's aroma and zing.
Rs. 150.00
The easiest way to use horseradish is to simply cut off the brown peel and shred or grate some fresh horseradish to serve as a flavoring for hearty soups or stews. Shred as close to serving time as possible, since horseradish turns bitter and discolors within a few hours.
Not Available at present - Rs. 300.00
Also known as Rasbhari in India and as Physalis or Inca berries in some countries.
Flavour is pleasant, unique tomato/pineapple like blend. High pectin makes them ideal for a jam.
Everything is a superfood these days but rasbharis are a rich source of anti oxidants, calcium and vitamins . They are juicy and tart and great in salads or on their own .
Indian Gooseberry, Ground Cherry, Ras Bhari, Cape Gooseberry - This fruit has a lot of names.
This underrated fruit is a smooth berry, resembling a miniature spherical yellow tomato. Equipped with their own papery wrappers (or husks), resembling small, straw-colored Japanese lanterns.
It is sweet when ripe, with a characteristic, mildly tart flavor. They taste like sweet melon, tomato, citrus uniqueness. Texturally has skin like a tomato, juicy, with tiny crunchy seeds for texture but not the annoying kind that get stuck in your teeth. The flavor is distinctive, quite sweet and a bit wild. The sweet-tart flavor profile lends itself well to both sweet and savory dishes.
Fruits can be eaten raw, dried like raisins, frozen, or made into salsas, salads, chutneys, ice creams, jams, cooked pies, and desserts. One of the wonderful characteristics of ground cherries is how long they last after harvest if not removed from their paper husk and stored in a mesh bag at 10 centigrade.
Its normally available in India for less than two months of the year, but we're hoping to offer it for eight months of the year from our Ooty farms.
Rs. 280.00
Pronounced hala-pee-nyo, it is a mildly hot pepper, and an indispensable ingredient in Mexican cuisine.
Thickly fleshed with a fresh flavor. Use in sandwiches, salsas or as a topping on pizzas. great starter when stuffed with cheese and roasted.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 310.00
The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. It can have a range of pungency, with Scoville heat units of 3,500 to 8,000.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 170.00
Nutty, sweet, creamy and crunchy, Jerusalem artichokes, or Sunchokes, are delicious tubers that act quite similarly to potatoes when cooked.
Slice, grate or chop for salads. Boil steam, roast (Like potatoes) or use in gratin. Saute or deep-fry as chips or crisps, or dipped in batter and fried, puree for soups.
They do not need peeling, just scrub them clean. But if you should you wish to peel them, a teaspoon works better than a knife. After peeling, drop them into acidulated water (cold water with a squeeze of lemon juice or a dash of white wine vinegar) until you're ready to use them because the flesh discolours quickly. Because they are so knobbly, it's easier to peel artichokes after boiling.
Unlike potatoes, Jerusalem artichokes can be eaten raw. Grated or thinly sliced, they add a bit of crunch and texture to a raw green salad, much like jicama.
Keep an eye on them while cooking as they can turn to mush quite quickly.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 160.00
These soft and juicy tomatoes have a sweet flavor. They are firm with glossy red skin and an elongated shape.
Something of a cross between a roma and a grape tomato, is a good stewing tomato, excellent salad tomato, and makes a tangy sauce with a diverse complex richness and full sweet tomato flavor. Soft and juicy,
Rs. 190.00
Also called Water Spinach, Kang Kong is an extremely popular and common vegetable in many parts of south-east Asia, grown as a vegetable for its tender shoots and younger leaves. It has a similar flavor and succulent texture to common spinach, with mild, sweet and nutty undertones. Kang kong has a mild flavour and can be used raw in salads as well as lightly cooked. The stem is the main attraction. The stalks are thick, hollow, crunchy things that are great at absorbing flavour. It is generally cooked a minimal time, just enough to wilt it. Like spinach, the leaves cook rather quickly and reduce a lot in volume so don't be afraid to grab a big bunch. When it’s done well, the vegetable will turn vibrantly green and attached with intense flavors from the aromatics it cooked with (its hollow stems may even absorb some of the sauce).
It can stir-fried, steamed, boiled or sauteed with a variety of sauces and served as a side dish. Can also be added to soups and even tempura battered and fried. The hollow stems can also be cooked on their own as a crunchy side dish. Seasonings for cooking this vegetable can be as simple as salt or soy sauce, but they often include a funky fermented paste of some sort, and a touch of sugar.
When preparing, it is best to strip the leaves from the stems and slice the stems diagonally. Add the stems first and stir fry for a minute or so before adding the leaves. Cook only until the leaves are just wilted.
A recipe that is often used is in a hot wok add some oil and 1 tbspn of minced garlic and I cut red chilly (or more) and 1 tspn grated ginger. When fragrant add the chopped kangkong stems and leaves. Add tbspn of any sauce like hoisin, barbecue or oyster sauce along with a little soy sauce. Garnish with red chilly slices and serve. In many parts of Asia it is eaten stir fried with chilli, garlic or a savoury paste.
Kangkong is also known as Morning Glory, Water Convolvulus, Water Spinach, River Spinach and Ipomoea aquatica.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 80.00
This root is comprised of a cluster of long, slender, orangish brown fingers joined to an insignificant, knobby ginger-like rhizome. It has an exuberant, aromatic quality. The fingers are cut into fine slivers and tossed along with other fragrant herbs into hot-and-spicy seafood stir-fries, curries and soups.
Krachai is not just any rhizome, but a very specific kind with its own distinctive piquant flavor and tangy fragrance that cannot be mistaken with other members of the ginger family to which it belongs. Known also as "lesser ginger", "lesser galangal" and "Chinese key," this root is comprised of a cluster of long, slender, orangish brown fingers joined to an insignificant, knobby ginger-like rhizome. It has an exuberant, aromatic quality. The fingers are cut into fine slivers and tossed along with other fragrant herbs into hot-and-spicy seafood stir-fries, curries and soups.
Kra Chai is a relative of ginger, and is renowned for its sweet taste and peppery bite. While kra chai may offer less of an aromatic bouquet than ginger, it has an unusual lemony aspect.
Kra Chai is mostly used in Southeast Asian cooking, particularly in soups and coconut milk-based dishes. It makes an excellent ingredient for stock, as well as chutney.
The rhizomes are commonly used as vegetables in main dishes or eaten raw when young. It is also popularly used in flavorful curry dishes.
Krachai is generally either grated (most common) or sliced very thin for use in recipes. You can scrape the skin off if you wish but it hardly seems worth the bother. It is most commonly used in curry pastes and as an aromatic vegetable.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 310.00
A kumquat isn't much bigger than a grape, yet this bite-sized fruit fills your mouth with a big burst of sweet-tart citrus flavor.
In contrast with other citrus fruits, the peel of the kumquat is sweet and edible, while the juicy flesh is tart.
Eat Kumquats straight - Because their peel and pith are edible, there's perhaps no better way to enjoy kumquats. They make a low calorie, tasty, and nutritious snack. Kumquats are delicious and versatile.
Add Kumquats to a salad and it will wake up your taste buds. They are the perfect balance for bitter greens such as radicchio or the licorice tasting fennel.
Or turn them into Kumquat jam or marmalade. A bonus is you don't have to peel and section them. Kumquats are also baked into a moist kumquat ginger cake.
Yes, you can actually roast kumquats in your oven. Cut them in half, toss them with a little bit of honey, and then roast on a parchment sheet-covered baking pan for a half hour at 325 degrees. What can you do with roasted kumquats? They make a sweet side dish.
You can add Kumquats to beverages. You can slice kumquats in half and add them to your favorite sweet cocktail.
Like a hint of citrus in your tea? Add one to your brewed tea instead of lemon.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 150.00
Leeks have a distinct flavour. They are excellent cooked braised in cream and served by themselves or simmered in butter as an accompanying vegetable. Leeks are wonderful in soups and broths, and have rightly earned the title "king of the soup onions" Coack-a-leekie and creme vichyssoise are two classic soups. Unlike onions, leeks should not be allowed to brown as they become tough and bitter.Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 60.00
Lemongrass is essential for well known Thai dishes like Tom Yum Soup, Green Curry, Massaman Curry, Vegan Stir-Fry and Noodle Soup.
Rs. 120.00
Iceberg lettuce, also known as Crisphead lettuce, is enjoyed for its mild flavor and crispness. It's a delicious addition to salads and perfect for lettuce wraps. Iceberg keeps longer than most other types of lettuce, making it a wise economical choice since it minimizes spoilage and waste.
Grown largely at Trikaya's Ooty farms where the year-round cold weather gives you perfect conditions for growing excellent quality Iceberg.
Iceberg is a variety of lettuce with crisp leaves that grow in a spherical head. It is considered one of the sweeter lettuce varieties like romaine and butterhead. The leaves on the outside tend to be green and the leaves in the center go from pale yellow to nearly white as you move closer to the center of the head.
Known for its mild flavor and firm, crunchy texture, iceberg lettuce is a good choice for salads, shredded in snacks, as a garnish, and on sandwiches. When used in combination with other varieties of lettuce, iceberg lettuce will contribute a pleasant crunch to salads. Moreover, the uniform, pale-green leaves make iceberg lettuce an easy product to work with, so it's a good choice for many recipes, including those that are lightly cooked.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 180.00
Leaf lettuce is a loose-leaf mild-flavored, leaf vegetable commonly used in salads and sandwiches. The green leaf variety has tender, delicate green leaves that are softer and more pliable, despite the crunchy stem and not as crisp as romaine or iceberg.
Their uneven ruffled surfaces add layers of texture to salads. Because the leaves are so large, it's best to tear them up into bite-size pieces.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 170.00
Lollo Rosso lettuce is best suited for raw applications as its bright color, curly texture, and mild taste is showcased when fresh.
The leaves are most popularly added to salads with other greens as the curly leaves increase the surface area and have the ability to catch and hold salad dressing.
Remove any of the older outer leaves, trim off the base (and roots) and wash leaves well. Alternatively, remove as many leaves as you need and keep the rest intact for later.
The leaves can also be used as a garnish, layered in sandwiches, torn and sprinkled over soups. The leaves will keep up to four days when stored in the crisper drawer of the refrigerator.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 250.00
A 250 grams Mix of Lettuces -Lollorosso, Romaine Green, Romaine Red, Lettuce Leafy, Lettuce Simpson.
Rs. 180.00
Red Oak lettuce is a type of loose-leaf butter lettuce named for its burgundy-red leaves that resemble oak tree leaves.
The vibrant, burgundy stained leaves connect to lighter reds and autumnal shades.
The leaves are tender, smooth, and broad with many curls and frills.
Red Oak Leaf lettuce has a buttery texture and a mellow, nutty, earthy, and sweet flavor.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 190.00
Also known as Cos Lettuce, Romaine has sturdy leaves which are refreshingly crisp as a base in everyday salads and sturdy enough to hold up to heat for grilling or sauteing. In recent years, romaine has become a grilling staple along with other vegetables.
Famously featured in Caesar salad, romaine lettuce has a sweet, gentle flavor and a crisp bite that stands up well to punchy flavors. The hearts (the interior, lighter colored leaves) are especially crunchy and refreshing and will stay crisp even with a warm dressing, making romaine a good choice for main-course salads.
Hearts of romaineare loved for their fresh, crunchy ribs, which are such a contrast to the softer leaves. The mild flavor of this leafy green also makes it a blank canvas when it comes to using it in recipes. Romaine is lovely when dressed with a simple lemon and vinegar dressing.
Romaine is one of the most versatile types of lettuce. The long green leaves are widely desired for their ability to stay crunchy in a salad without quickly wilting. Can be used whole, quartered, or chopped in dishes.
Romaine lettuce is a type of head lettuce that is typically deep green with elongated leaves. Known for its mild flavor and crisp texture.
Romaine does a stand-up job in a tossed salad, of course, but it is even better when chopped very small and mixing it with grains, other veggies, and nuts. The romaine stays pretty crunchy for several days when prepared this way, so it works well for a make-ahead lunch salads.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 210.00
Attractive, full size dark red romaine with great contrast between dark red and lighter green at the base of the leaf. Graceful, elongated leaves of rich wine red make it a knockout.
The merlot colored leaves of this romaine lettuce are especially beautiful and delicious in Caesar salads. Long, wide, spooned shaped leaves have a crisp, crunchy texture.
Also known as Cos Lettuce, Romaine has sturdy leaves which are refreshingly crisp as a base in everyday salads and sturdy enough to hold up to heat for grilling or sauteing. In recent years, romaine has become a grilling staple along with other vegetables.
Famously featured in Caesar salad, romaine lettuce has a sweet, gentle flavor and a crisp bite that stands up well to punchy flavors. The hearts (the interior, lighter colored leaves) are especially crunchy and refreshing and will stay crisp even with a warm dressing, making romaine a good choice for main-course salads.
Hearts of romaine are loved for their fresh, crunchy ribs, which are such a contrast to the softer leaves. The mild flavor of this leafy green also makes it a blank canvas when it comes to using it in recipes. Romaine is lovely when dressed with a simple lemon and vinegar dressing.
Romaine is one of the most versatile types of lettuce. The long green leaves are widely desired for their ability to stay crunchy in a salad without quickly wilting. Can be used whole, quartered, or chopped in dishes.
Romaine does a stand-up job in a tossed salad, of course, but I like it even better when chopped very small and mixing it with grains, other veggies, and nuts. I’ve actually found that the romaine stays pretty crunchy for several days when prepared this way, so it works well for a make-ahead lunch salads.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 170.00
A bright green, ruffled leaf lettuce Simpson has been a favorite for quality, texture, and flavor in lettuces since 1850. Simpson was one of the first lettuce varieties to be deemed an 'heirloom' variety and has been hugely popular for over 150 years
It's one of the most tender and delicately flavored leaf lettuces ever bred. The ruffled leaves are large with an appealing green color, especially juicy, and are suitable for salad and other dishes. Its ruffled and tender leaves have outstanding flavor.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 870.00
Large, showy lilac-purple bristle-brush flowers.
A bundle contains 10 stalks.
Not Available at present - Rs. 990.00
Lisianthus is regarded as a very popular, high-end cut flower for its exceptional, rose-like beauty and incredible vase life.
A bundle contains 10 stalks of variable colors.
Not Available at present - Rs. 170.00
Meyer lemon fruit is rounder than other lemons, and has a sweeter, more floral and less acidic flavor. Compared to other lemons it also a thinner and smoother skin, and a higher volume of juice. Its aromatic, slightly sweet quality brightens desserts, sauces, salads and roasts. In fact, Meyers may be substituted for regular lemons whenever you want a burst of lemon flavor without the strong acidic bite.