Lemongrass
Season: All year round | Flavor: Citrus
Plant with thin long leaves
Benefits : Vitamin A, B1, B2, B3, B5, B6 & C. Moreover, lemongrass is packed with many important minerals – Potassium, Calcium, Magnesium, Phosphorous, Copper and Zinc.
Primary uses : Soups & teas
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Kaffir lime Leaf
Season: All year round | Flavor: Citrus
Thick, dark Green leaves. Shiny on top, porous & pale under the leaf.
Benefits : High concentration of Alkaloids, Citronellol, Limonene, Nerol, and other organic compounds.
Primary uses : Key ingredient in Thai and some south east Asian countries
Eggplant
Season: All year round | Flavor: Creamy texture and meaty, savory flavor
Delicate egg shaped glossy vegetable with white meaty flesh and a spiny stem.
Benefits : Very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C & K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.
Primary uses : Savory dishes, Italian dishes
Pak Choy
Season: All year round | Flavor: Between Cabbage and Spinach
Its also known as Bok Choy, looks like a squat celery with chunky stalks, glossy deep-green leaves
Benefits : Contains vitamins C, A, and K, and excellent sources of Calcium, Magnesium, Potassium, Manganese, and Iron, Pak Choi deserves its reputation as a powerhouse among vegetables.
Primary uses : Can eat raw or cooked or in soups
Turmeric Root
Season: All year round | Flavor: Distinctly earthy, slightly bitter, slightly hot peppery flavor
Belongs to Ginger family and has mustard like smell
Benefits : Good source Potassium, Iron, Sodium and vitamin C.
Primary uses : Tea and savory dishes