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September 28, 2017

  • Fresh Garlic

    Fresh garlic

    Raw garlic has a very strong, pungent and heated taste. Garlic has a strong, spicy flavor that mellows and sweetens considerably with cooking. While cooking softens the flavor, roasting gives garlic a well-balanced, delicate, flavor. garlic is most similar to onions and shallots, although ultimately garlic belongs in a category all its own.

  • Carrots


    The carrot is a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. Carrots are one of the highest contributors of vitamin A . Carrots also provide ample amounts of vitamins C, D, E and K, as well as many minerals such as magnesium, potassium and calcium. Carrots are […]

  • Taro


    Dubbed as the potatoes hairy and cousin, taro is actually a culinary favorite in many cultures around world. In fact, taro is considered one of the first cultivated plants in human history.

  • Red Cabbage

    Red Cabbage

    The red cabbage is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Red cabbage needs well fertilized soil and sufficient humidity to grow. It is a seasonal plant which is seeded in spring and harvested in late fall.

  • Cherry Tomatoes

    Cherry Tomatoes

    A cherry tomato is a rounded, small fruited tomato thought to be an intermediate genetic admixture between wild currant-type tomatoes and domesticated garden tomatoes. Cherry tomatoes are miniature versions of traditional beefsteak tomatoes, but they are equally as nutritious.

  • Broccoli


    Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. Broccoli is also a good source of vitamin B 1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin and selenium.

  • Lettuce


    Vegetables: LETTUCE

    Product Types: Local – Cabbage – Broccoli – Red Lettuce

    Packaging: Picking Packaging According to client request

    Outer Cartons: 5 Kg Carton

    Shipping: Air – Sea

    Description: Lettuce  is a leafy herbaceous annual or biennial plant in the family asteraceae grown for its leaves which are used as a salad green. The lettuce plant can vary greatly in size, shape and leaf type […]

  • Celery


    Celery  is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery is an important food source of conventional antioxidant nutrients, including vitamin C, beta-carotene, and manganese.

  • Eggplant


    Long prized for its deeply purple, glossy beauty as well as its unique taste and texture, eggplants are now available in markets throughout the year, but they are at their very best from August through October when they are in season. Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, bell peppers […]