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
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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
Lotus Root
Season: All year round | Flavor: Refreshing and mild sweet flavor
Lotus root is the edible part of Lotus plant, crispy & crunch texture
Benefits : Has a unique mix of vitamin B6 & C, Potassium, Phosphorous, Copper, Iron, and Manganese, as well as Thiamin, Pantothenic acid, Zinc, vitamin B6 & C. Also a source of dieteary fibre and protein.
Primary uses : In stir-fried dishes
Sweet Corn
Season: All year round | Flavor: Sweet
Sweet corn kernels are tender and juicy, they bring extra munch when added to dishes.
Benefits : Sweet corn is loaded with Lutein and Zeaxanthin, two phytochemicals that promote healthy vision.
Primary uses : Eaten boiled, stir-fried or cooked with other vegetables