Green chili is a staple in Indian kitchens, loved for its spicy kick and powerful health benefits. Rich in nutrients and natural compounds, green chilies are more than just a flavor enhancer—they are a health booster too.
Capsicum (also known as bell pepper or shimla mirch) is a nutrient-rich vegetable packed with vitamins, antioxidants, and fiber. It comes in vibrant colors like red, green, and yellow, each offering unique health benefits.
Soybean (scientifically known as Glycine max) is one of the most nutritious plant-based foods in the world. Often consumed as a vegetable (green soybeans or “edamame”), it is packed with protein, vitamins, and essential nutrients.
Chickpeas, commonly known as chana in India, are nutrient-dense legumes widely used in Indian cuisine. From chana masala to salads and snacks, chickpeas are both delicious and highly beneficial for health.
Cowpea, commonly known as lobia or black-eyed peas, is a nutrient-rich legume widely consumed across India and many parts of the world. It is packed with protein, fiber, vitamins, and minerals, making it a powerful addition to a healthy diet.
Broad beans, also known as sem in India and scientifically called Vicia faba, are nutrient-rich legumes widely used in Indian cooking. They are valued for their rich taste, high protein content, and numerous health benefits.
Cluster beans, commonly known as guar or guar phali in India, are a highly nutritious vegetable widely used in traditional Indian cooking. They are rich in dietary fiber, vitamins, and plant-based compounds that contribute to overall health.
French beans, also known as green beans, are a nutritious and versatile vegetable widely used in Indian kitchens. They are low in calories but packed with essential vitamins, minerals, and antioxidants that support overall health.
Green peas are small, round, nutrient-rich seeds that come from the plant Pisum sativum. They are widely used in Indian and global cuisines and are known for their sweet taste and impressive health benefits.
Curry leaves, scientifically known as Murraya koenigii, are aromatic leaves widely used in Indian cooking. Commonly called kadi patta, they are not just a flavor enhancer but also a powerhouse of nutrients and medicinal properties.