Rs. 200.00
Rather delicate microgreen but seriously spicy. Amazing sharp flavour, so use sparingly.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 70.00
Nasturtium leaves are tender with a slightly sweet, green, tangy, and peppery taste.
Nasturtium leaves are best suited for raw preparations and add a spicy or peppery flavor to dishes. They can be chopped and shredded into salads, used as the base for pesto, or chopped and combined with softened cheeses for spreads. The leaves can also be used as garnish atop savory muffins, mixed with chives in potato salads and omelets, and stuffed with rice and herbs for a take on Greek dolmas. Nasturtium leaves and blossoms can be added to a vinegar solution with a clove of garlic and left for four to five weeks to create a hot, pungent vinegar for salad dressings. They are also commonly boiled and used in tea. Nasturtium leaves pair well with aromatics such as garlic, chives, and onions, pine nuts, Dijon, dill, parsley, tarragon, capers, lemons, beets, microgreens, spinach, potatoes, and parmesan cheese. Nasturtium leaves will keep up to five days when stored fresh in a sealed plastic bag in the refrigerator.
Rs. 50.00
Sweet and spicy fresh oregano is totally different than the dried version in your spice rack.Popularly known as the 'pizza herb', oregano has a fresh and somewhat piney flavor. Indispensable in Italian, Spanish and Mexican cooking.
Oregano is a welcome addition to fresh vegetable dishes, especially along with tomatoes, zucchini, eggplant and winter squash. Or finely chopped and sprinkled over pizza and pasta. Savory breads, pizza dough and pastries also become more interesting herby flavour with some fresh oregano mixed in. Add fresh oregano leaves to a salad.Sprinkle onto slices of mozzarella cheese and tomato, and drizzle with olive oil. Remember not to add fresh oregano until the end of the cooking process to preserve its flavor.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 280.00
Sold in Bundles of 10 Sticks
Long lasting - an arrangement lasts 10 days.
Ideally, two bundles will make a tidy arrangement if you plan to have only one variety of flower in the vase.
Not Available at present - Rs. 100.00
Our oyster mushrooms come in a spectrum of colours - pink, grey, white and yellow. At present we have grey and white. They are often called designer mushrooms due to these unusual colours.
Rs. 210.00
This leafy green Chinese vegetable belongs to the cabbage family (though tastes nothing like cabbage!). It has long green, slightly ribbed leaf stalks and soft oval green leaves. The leaves and stems are best suited to brief stir-frying or steaming to retain their mild flavour.
Not Available at present - Rs. 170.00
Microgreens are young vegetable greens that are approximately 1–3 inches (2.5–7.5 cm) tall.They have an aromatic flavor and concentrated nutrient content and come in a variety of colors and textures.
Microgreens are considered baby plants, falling somewhere between a sprout and baby green.
Different types of microgreens will give you different vitamins, minerals and nutrients. But, in general, microgreens are a great source of vitamin A, E, C and K, and minerals such as calcium, magnesium, iron, selenium and zinc.
Rs. 440.00
A delicacy. It has a soft, buttery, crisp and crunchy texture. Similar to artichoke hearts or white asparagus, but way better!
Palm heart is also called Lobster of Vegetables, Swamp Cabbage and Burglar's Thigh.
Great eaten raw in salads and as a snack, it also combines well with a soft cheese. Can also be baked, boiled, stir fried or braised.
Fresh palm heart has a much more subtle and attractive taste than the mushy pre-cooked canned version that most us have tried before. The process of canning destroys most of the charm of eating this vegetable.
Palm Heart is a vegetable harvested from the inner core and growing bud of certain palm trees. Very low in fat and calories.
Harvested from palms planted by Trikaya at our Pune farm, which throw side shoots after planting. These side shoots grow back again, so it is a sustainable form of harvesting palm heart unlike the palm hearts cut from the wild.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 30.00
Fragrant and aromatic with a naturally sweet taste. Used to wrap food parcels before steaming. Also added to rice while it cooks or in a curry for a savoury and sweet flavour. Also used to flavour many sweets.
In Chinese, it is known as "fragrant plant" because of its unique, sweet aroma. Also known as Pandan Leaf or Screwpine, the leaves are used for their flavor in many Thai and Southeast-Asian dishes.
A small strip of leaf, only a few cm long is added to the pan when rice is cooked to add flavour and fragrance. Slightly longer strips are added to curry to add flavour and they are even used as wraps when steaming to add flavour.
Pandan leaves are used to lend a unique taste and aroma to flavor desserts and drinks as well as savory dishes. Pandan leaves can also be used to wrap savory foods like sticky rice before steaming. The leaves impart these foods with an aromatic note and also give the dishes visual appeal.
Pandan leaves have a naturally sweet taste and soft aroma. Its flavor is strong, described as grassy with hints of rose, almond, and vanilla, verging on coconut. Pandan shares an aroma compound with basmati rice, so some cooks looking to save money will flavor plain rice with pandan.
Pandan's flavour pairs nicely with ingredients such as coconut milk, sticky rice, turmeric, and lemongrass, and it brings a floral essence to desserts. Pandan also adds an interesting and welcome flavor to cocktails.
In Asia, pandan is used as often as vanilla is in western cuisine.
Fresh leaves have the strongest flavor. To make pandan paste, pound fresh, pandan leaves into a paste, removing the fibrous pieces and adding water sparingly. Pandan extract can be made by grinding the leaves with some water and then straining the mixture; the liquid that remains is the extract. Only a small amount of paste or extract is needed when adding to recipes.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 80.00
Thicker ruffled, curly leaves, a bright green color and a muted but bright, grassy flavor, with a delicate balance of tang and sweetness. Minced fine and used in quantities in salads curled parsley has a chlorophyll kick.
Given its extremely mild taste, curly parsley is primarily used as a decorative garnish, giving dishes dish pops of color. The sprigs add a fresh look to any platter or roast.
An option for using curly parsley is to include it in a traditional French bouquet garni—a bundle of fresh herbs that are tied together and lowered into a dish during cooking. Or, use this mild herb to create a traditional Middle Eastern tabbouleh with bulgur, tomatoes, green onions, lemon juice, lemon zest, and olive oil; the mild flavor of the parsley will work well in this healthy, subtle dish.
Another use is for fried parsley. There is nothing quite like it. The leaves turn deep, rich green and stay crispy for hours. use a small amount of oil, maybe 1/2 inch in a small saucepan. Light dusted with flour, batches of curly parsley fry up in seconds. Talk about an impressive garnish, use it to adorn rice, pasta, grilled eggplant and peppers or crostinis and bruscettas.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 100.00
Flat-leaf parsley is also called Italian Parsley. Flat leaf parsley tastes stronger, more robust and fresh in flavour than curled parsley. Italian parsley has a fresh, clean taste. It is described as slightly peppery, with a hint of citrus, clove, and nutmeg. Adding the fresh herb to a recipe contributes a vibrancy to the dish and helps bring out the flavors of the other ingredients.
Fresh chopped parsley leaves are best added at the end of cooking, as excessive heat will diminish the herb’s fresh, herbaceous flavor. Whole leaves can be incorporated into salads. Fresh parsley brightens the presentation and flavor of dishes ranging from soups to sauces. It's easy to dismiss parsley as merely a garnish, but used in quantity, its robust "green" flavor is delicious raw in salads, sauces, and marinades, and cooked in dishes likes quiche and soup.
Some possible options for cooking with flat-leaf parsley include vibrant green sauces, like chimichurri and Italian gremolata and herb-infused breads and baked goods.
Although Italian parsley is used as a finishing touch to a dish, its fresh flavor is why it is added to a variety of recipes. Curly parsley, on the other hand, is mainly used as a garnish.
You can eat the stems of parsley, but they are more bitter than the leaves, so its recommended just using the leaves for most recipes, which can be added whole or chopped.
Whereas most dried herbs have a stronger flavor than fresh, dried parsley has minimal taste compared to using the leaves. Generally speaking, dried parsley bears little resemblance to fresh flat-leaf parsley and therefore cannot be substituted for fresh. Fresh parsley should be added at the end of a recipe and can be used as a garnish.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 300.00
Parsnips require cold weather to convert their starches into sugar and develop their appealingly sweet flavor, that's why we grow this delicious vegetable at our Ooty farms which are at 5500 feet.
Some enjoy them raw on a vegetable tray with dip. Parsnips are lovely roasted or in a soup, stew, curry or as crisps. Peel them and slice them the long way and fry them in butter. Or peel and boil until almost done, then transfer to baking dish and cover with brown sugar and butter and bake until completely done.
The parsnip is a root vegetable closely related to the carrot and parsley.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 200.00
Exceptionally tender, Pea shoots impart the sweet taste of fresh peas into many fresh and cooked dishes.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 350.00
There are almost 2000 – 3000 different cultivars grown across the world today. However, there are 6-7 different varieties found by us to serve you best out of it. Mixed Peppers used in world cuisine as spices and sauces. Hot Mixed Peppers are species are native to the Americas, where they have been cultivated for thousands of years. Peppers are cultivated worldwide and used in many cuisines like Chinese , Thai , Indian and Asian etc
Not Available at present - Rs. 290.00
The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours, including red, yellow, orange, green, white, and purple.
Rs. 760.00
Can also be eaten on its own, raw. Used as a flavouring ingredient. Giving depth and aroma to stews, soups and sauces. Add chopped celery to any dish for an instant flavour boost.
Place Pot in a sunny or bright place.
Water the plant every alternate day with half a cup (125ml) of water. Do not over-water.
Harvest often to encourage growth.
Trim dead branches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 760.00
Parsley is a leafy herb that grows like a small shrub, up to roughly one foot in height. It has light green stems with multiple pairs of closely ruffled leaves growing at the ends. The curly variety is more fragile than the common flat-leafed variety, making it easy to shred or finely chop the herb for culinary applications. Parsley has a fresh, green aroma and flavour that is a combination of citrus, clove, and nutmeg, creating a unique taste.
Rs. 760.00
Widely used in Mediterranean countries,basil flavours everything from pasta sauces to soups and pesto. Strong and aromatic when raw,its taste sweetens when cooked.
Place Pot in sunny or bright place
Water the plant every alternate day with half a cup(125ml)of water.Do not over water.
Harvest often to encourage growth.
Trim dead branches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 650.00
Lemongrass is essential for well known Thai dishes like Tom Yum Soup, Green Curry, Massaman Curry, Vegan Stir-Fry and Noodle Soup.
Rs. 760.00
Popularly known as the 'pizza herb' Oregano is a fragrant seasoning with a mildly spicy aroma that lingers. Best fresh, it can also be infused into a sauce and removed before serving.
Place Pot in sunny or bright place
Water the plant every alternate day with half a cup(125ml)of water.Do not over water.
Harvest often to encourage growth.
Trim dead branches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 600.00
Fragrant and aromatic with a naturally sweet taste. Used to wrap food parcels before steaming. Also added to rice while it cooks or in a curry for a savoury and sweet flavour. Also used to flavour many sweets.
In Chinese, it is known as "fragrant plant" because of its unique, sweet aroma. Also known as Pandan Leaf or Screwpine, the leaves are used for their flavor in many Thai and Southeast-Asian dishes.
A small strip of leaf, only a few cm long is added to the pan when rice is cooked to add flavour and fragrance. Slightly longer strips are added to curry to add flavour and they are even used as wraps when steaming to add flavour.
Pandan leaves are used to lend a unique taste and aroma to flavor desserts and drinks as well as savory dishes. Pandan leaves can also be used to wrap savory foods like sticky rice before steaming. The leaves impart these foods with an aromatic note and also give the dishes visual appeal.
Pandan leaves have a naturally sweet taste and soft aroma. Its flavor is strong, described as grassy with hints of rose, almond, and vanilla, verging on coconut. Pandan shares an aroma compound with basmati rice, so some cooks looking to save money will flavor plain rice with pandan.
Pandan's flavour pairs nicely with ingredients such as coconut milk, sticky rice, turmeric, and lemongrass, and it brings a floral essence to desserts. Pandan also adds an interesting and welcome flavor to cocktails.
In Asia, pandan is used as often as vanilla is in western cuisine.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 760.00
The Italian are particularly fond this pungent herb and often use it to flavour meats, stews, soups and home-made sauces
Place Pot in sunny or bright place
Water the plant every alternate day with half a cup(125ml)of water.Do not over water.
Harvest often to encourage growth.
Trim dead branches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 760.00
Sage is a staple across the Mediterranean region. It has a sweet, yet savory flavour. A popular culinary herb though use it sparingly owing to its strong, pungent flavour.
Place Pot in sunny or bright place
Water the plant every alternate day with half a cup(125ml)of water.Do not over water.
Harvest often to encourage growth.
Trim dead branches periodically.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
