Rs. 130.00
Wild arugula has slightly thinner, darker, more sharply fluted leaves and an edgier flavor than regular arugula. The leaves are very deeply cut on this wild version. Most chefs suggest eating wild arugula raw or just wilted to truly appreciate its flavor.
Rs. 160.00
Arugula is an aromatic, peppery-flavored salad green that is typical of Italian cuisine. Its unique flavor can be used in either cold or hot recipes. Also known as rocket, roquette, rugula and rucola, its peppery essence and mustard quality gives it a strong, spicy complex flavour that distinguishes arugula from other herbs and leafy greens.
Zesty accent in salads. Tender rounded leaves inject peppery pizzazz to mixed salads. Can also be enjoyed as a salad soloist, simply accompanied by a vinaigrette dressing.
Larger arugula leaves have a more mature flavor and thicker texture than their baby versions. Delicious topping on a homemade pizza, either raw or cooked, can also be added to soup, stew, salad, and sandwiches, to give a peppery and mildly spicy flavor.
In Italy Arugula is used in soups, but cooked it looses some of its flavor and tends to get mushy.
Arugula in salads, a snack or cut up with fresh tomatoes and mozzarella cheese and basil with balsamic dressing. Yummy! Add arugula chopped fine to a grilled cheese sandwich and it will take it to a whole new level.
Add arugula to hot pizza and serve when wilted. Toss arugula with shaved Parmesan and lemon vinaigrette for peppery salad. Stir whole leaves into red lentil soup at the end of cooking and serve when they have just wilted. Puree arugula, pine nuts, a little garlic, Parmesan cheese, olive oil, salt and pepper and you have arugula pesto.
With its peppery and slightly bitter flavor, arugula is a terrific green to throw into an otherwise boring salad.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 30.00
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. 310.00
Round carrots provide a nuttier flavor than traditional carrots, with herbal notes. This carrot is round like a turnip, a globe that's a lovely orange both inside and out, with a firm and crunchy texture. These small farm-fresh carrots are especially popular in France and are superb when lightly steamed.
Rs. 50.00
Sage is a staple across the Mediterranean region. A popular culinary herb though use it sparingly owing to its strong flavour.
Sage is an herb that is prized for its strong herbal aroma and sweet earthy flavor. It is used in savory recipes. Sage has a unique flavor that brings warmth and complexity to dishes. It works well when combined with other herbs.
Sage is a pungent herb that adds a feeling of warmth to dishes. It has an earthy taste, combining the scents and flavors of citrus and pine. The fresh version is more vibrant and less bitter than dried.
Sage is often paired with other herbs such as thyme, marjoram, and rosemary and harmonizes well with garlic, onion, oregano, parsley, and bay leaf.
Sage is an herb that retains much of its flavor once it is dried. However, it will not have the same brightness that is found in fresh sage. Drying concentrates the flavor and can give the herb a slightly bitter taste. Therefore, when cooking, less dried herb is added to the recipe than fresh.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 200.00
Seedless Lime are also known as Bearss Lime and Persian Lime.
The advantages of this lime compared to the common Indian lime that we are familiar with are the larger fruit size and substantially more juice, absence of seeds and longer fruit shelf life.
They are less acidic and more floral than the common Indian lime and do not have the bitter undertone that the Indian nimbu tend to have.
Rs. 70.00
The ornamental green leaves are in the mint family and are often used to provide a refreshing garnish to fish, rice, tempura, soup and vegetable dishes in Japanese cooking.
Not Available at present - Rs. 290.00
Snow Peas look like flatter versions of our normal shelling peas, but through breeding, the outer skin is also fully edible.
Rs. 150.00
These rich, green leaves with tender, edible stems are delicate enough to eat raw in salads but hardy enough to be cooked, and can be sauteed or stir-fried, or simmered in sauces, soups and stews.
There's no trimming or prep required and premium baby spinach has one of the shortest cooking times of all vegetables.
The flavor of premium baby spinach is also much milder than that of mature bunched spinach.
Premium baby spinach is an extremely versatile ingredient. Use it to make a raw premium baby spinach sandwich, premium baby spinach shots, serve sauteed premium baby spinach as a side dish, premium baby spinach in green smoothies, make a premium baby spinach-based salad rather than a lettuce based one, add premium baby spinach to scrambled eggs and omelettes, sneak it into savory bread doughs, use it as a pizza topping and in pasta dishes, create a spinach-based serving bed for grilled fish or meat, or add it to dips for extra color and nutrients.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 240.00
The world's smallest tomato. Twenty will fit in a teaspoon.
They taste great and have all the flavor of a giant tomato crammed into a fruit the size of a pea.
The perfect tomato for decorating dishes, snacking or mixing into a fresh summer tomato salads.
They pop in your mouth when you bite down on them.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 220.00
Statice, also known as sea lavender, notch leaf marsh rosemary, sea pink, wavyleaf sea lavender is a Mediterranean plant species known for its papery flowers that can be used in dried arrangements.
Available primarily in blue, purple white; also some yellow and pink.
A bundle contains 10 stalks.
Rs. 190.00
Not to be confused with another tomato named Indian Stripe which is a beefsteak related to Cherokee Purple.
This is a small blunt plum tomato with a big reputation. Highly productive with lovely intense flavours. Unlike many plum tomatoes Indian Stripe is a great fresh eating tomato. They ripen to red then on to an amazing mahogany colour with green stripes.
Rs. 160.00
Many consider this the best-tasting variety of cherry tomatoes. It has an exceptionally good balance of sweetness and acidity, thin tender skin, and juicy flesh - perfect for salads or snacking on whole.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 160.00
The Sungreen cherry tomato is a bite-sized, lime green hybrid tomato variety known for its sweet, slightly zesty flavor. Sungreen cherry tomatoes have a thin skin, and will still be green in color at full maturity with a yellowish hue, and tender to the touch.
Rs. 170.00
A flavor like 'Sun Gold,' it is delicious for fresh eating. Long panicles of small to medium sized fruit begin with a creamy green coloring, turning a peach hue and ripening to a cherry-rose. This is not your typical tomato-red.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 140.00
Deliciously rich nutty flavour with a crunchy texture, Sunflower Microgreens are nothing short of awesome in sandwiches, soups, salads and wraps.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 40.00
A widely used herb that tastes best when used fresh. Sweet Marjoram is sweeter and milder than its close relative, Oregano. It has more complicated flavor notes and Sweet Marjoram lacks oregano's spicy undertones.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Not Available at present - Rs. 250.00
Available in 3 colours - Light Pink, Purple and Bright Pink depending on availability
A bundle contains 10 stalks.
Rs. 190.00
Swiss chard (also known simply as chard) is a leafy green vegetable that is related to beets and spinach.
The crunchy stems are slightly sweet and have a similar taste and texture as Pak Choy stems. Compared to Kale, it is mild enough in flavor that it plays nicely in a variety of dishes and preparations, and is easy and quick to prepare.
Swiss chard can be sauteed with garlic or other aromatics like most green vegetables. Its leaves and stalks can be stir fried, grilled, steamed, roasted or boiled much like spinach.
To use Swiss chard raw in salads remove the stems and tear the soft leafy parts into bite size pieces. Use as the base of any salad or mix 50/50 with lettuce.
A bunch of raw Swiss chard will cook to a much smaller amount. The stalks are also thicker than the leaves so they take longer to cook. Chop the stalks into 1 inch pieces, cook the stalks first in a pan with water (1/2 cup per bunch), then add the leaves and cook until wilted.
Swiss Chard leaves are a good substitute for Spinach and the stalks for Asparagus in recipes. Young tender leaves can be eaten whole in a salad or sandwich.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 40.00
Tarragon adds a distinctive flavor to sauces. Tarragon has a slightly bittersweet mild vanilla flavor and an aroma similar to sweet aniseed. It also has a distinct licorice flavor that can be added to a variety of dishes, including sauce, stew, soup etc. Native to southern Russia and western Asia.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 60.00
Thai Bird's eye chili are tiny 1 to 1.5 inch chillies range in color from green to red. They are used extensively in many Asian cuisines. The fruits are very pungent.
Its used in soups, salads, and stir-fried dishes. They are also put in a wide variety of sauces, pastes, and marinades, used as a condiment or eaten raw, both fresh and dried.
These chillies are highly valued for their fruity taste and extreme spiciness. They are extensively used in many Thai dishes, such as in Thai curries and in Thai salads, green as well as the ripe red chillies; or they can just be eaten raw on the side.
The bird's eye chili is small, but is quite hot (piquant). It measures around 50,000 - 100,000 Scoville units, which is at the lower half of the range for the hotter habanero (225,000 Scoville units), but still much hotter than a common jalapeño (4000 Scoville units).
The secret to the chilly kick in Thai cuisine.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 90.00
Tiniest brinjal ever, literally the size of a pea, hence its also known as Pea Eggplants, Pea Aubergine and Wild Eggplant. These berries look like green peas - it's easy to mistake them for green peas in curries except that they contain brown seeds that lend the berries their bitter flavour.
Green, fresh Pea eggplant fruit is a classic ingredient in Thai dishes like Green curry and chilli sauce. The fruit has a bitter taste but the bitterness is reduced when it has been cooked.
Pea eggplant can be stir-fried, pickled and used in curries or soups. It is very versatile and can be crushed and used to create delicious relishes, sauces and dips. The young fruits are used as fresh vegetable or scalded vegetable to serve with chili paste.
They are typically cooked whole, a slightly bitter flavor and a unique texture that bursts satisfyingly in the mouth when eaten.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 160.00
Also called Chinese Kale. Blanch in hot water followed by a soak in cold water to retain the colour.