Vegetables

Small green pods grown in winter months, green peas are sweet fruits where each pod contains a number of peas. Though botanically a fruit, it is commonly used as a vegetable. Boiling or steaming makes them sweeter. Types There are three types of commonly eaten peas: Garden peas: Rounded pods with a slightly curved shape. They have ...

A spice without which Indian cuisine would be incomplete, the most common variety of chilli used apart from red is the green. These are used with or without the stalks, whole or chopped, with seeds or deseeded. They are used fresh, dried, powdered, pickled or in sauces. Though not used in excess just a touch of green chilli is enough to make ...

Gherkins belongs to the same family as cucumbers with a savory pickled flavor. They look like miniature cucumbers. They are usually consumed after being pickled with vinegar and herbs. Bright green in color and their length varies from 4 to 8 cm. They are known to have originated in West Indies. Gherkins may be used in salads and sandwiches because...

A bulb vegetable, with a very strong and pungent taste. The whole bulb is divided into several cloves which are peeled and the flesh is used whole, crushed or as a paste. The cloves of garlic extracted from the bulb are the most commonly consumed part of the garlic. The leaves, stems and flowers are edible and at their best when tender and immature...

Ginger is the root of a Southeast Asian plant, known its pungent flavor and spicy aroma. Ginger plant also produces yellow flowers that have great aesthetic value. As an ingredient, it is pungent in flavor and very commonly used in Indian food. Ginger is known to stimulate the production of saliva, which makes swallowing easier. India is the larges...