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11 Sep 2016

Malabar Spinach

Malabar spinach’s thick, semi-succulent, heart-shaped leaves have a mild flavour and mucilaginous texture. Malabar spinach (Basella alba or ruba, a redder variety) is actually not spinach at all , and it doesn't taste much like spinach at all. When it's raw Malabar spinach has very fleshy, thick leaves that are juicy and crisp with tastes of citrus and pepper. When cooked, though, Malabar spinach does look and taste a lot more like regular spinach. It doesn't wilt as fast, though, and it holds up better in soups and stir-fries. It's a popular green in Asian, Indian, and even African cuisine.

Nutritionally, Malabar spinach provides a good amount of vitamins A, B1 (thiamine), B2 (riboflavin), B6 (niacin) and C, as well as the minerals calcium, iron, phosphorus, magnesium, potassium and sodium. The succulent mucilage is a particularly rich source of soluble fiber

As a healing agent, this botanical is chewed to give relief in cases of mouth ulcers. The astringent quality of the cooked roots is beneficial to curb diarrhea, while the cooked leaves and stems are summoned when a mild, effective laxative is called for. Ongoing research is examining the traditional role played by Malabar spinach as a remedy for infertility and as a potential ingredient in testosterone-boosting herbal cocktails.

22 Jul 2016

Taro Leaves

Taro leaves are heart-shaped, bright to deep green and they can span over a foot in diameter. The underside of the leaves have veins that branch out from the stem. Although taro is cultivated primarily for its roots, the leaves are wholly edible and have a tender-firm and succulent texture. The flavor is subtle, offering a pleasant nuttiness with an iron finish that is comparable to the flavor of spinach.

Nutritional Value

Taro leaves offer a substantial amount of Vitamin A and C and they are are better source of protein than the plant's roots. The leaves, raw, are toxic however, and must be cooked or soaked for several hours before safely consuming.

22 Jul 2016

Palak (Indian Spinach)

Spinach is known under various common names, including vine spinach, red vine spinachclimbing spinachcreeping spinachbuffalo spinach, Malabar spinach and Ceylon spinach

Spinach is a green, leafy vegetable that is  rich in source of minerals, vitamins, pigments and phytonutrients. All of these together make spinach very beneficial for a number of vital processes. Due to the vast range of benefits from this vegetable, it is advisable to consume spinach on a regular basis. At least, two varieties of spinach are cultivated for their edible leaves; Savoy type with dark-green crinkle (wrinkled) leaves and flat-leaf type with smooth surfaced leaves.

The health benefits of spinach include improved eyesight, healthy blood pressure, stronger muscles, the prevention of age-related macular degeneration (AMD), cataracts, atherosclerosis, heart attacks, neurological benefits, bone mineralization, anti-ulcerative and anti-cancerous benefits, skin protection, healthy fetal development, and boosted growth for infants.

While spinach is commonly used in salads, soups, and quiches in the US, in India, spinach is used in curries, soups, breads, appetizers, and raitas. Spinach can be a nutritious addition to your fruit and vegetable smoothies.

22 Jul 2016

Mustard Green

Mustard greens are the leaves of the mustard plant, Brassica juncea. Mustard greens come in a host of varieties that each has distinct characteristics. Adding these brilliant leaves to your food preparations will certainly enhance the beauty of any meal. Most mustard greens are actually emerald green in color, while some are not green at all but rather shades of dark red or deep purple. The leaves of mustard greens can have either a crumpled or flat texture and may have either toothed, scalloped, frilled, or lacey edges.

Nutritional Benefits

  • High Levels of Antioxidants.
  • Detoxifies Your Liver and Blood.
  • Helps Lower Cholesterol.
  • Packed with Phytonutrients.
  • High in Fiber.
  • High in Bone-Building Vitamin K.
  • Good Source of Immune-Boosting Vitamin C.
  • Provides Skin & Eye Health Protection.
  • Reduces Symptoms of Arthritis
  • Prevents Urinary Stones
  • Fights Cancer
  • Prevents Acne

Nutritional Profile

Mustard greens are an excellent source of many vitamins including vitamin K, vitamin A (in the form of beta-carotene), vitamin C, and vitamin E. They are also an excellent source of the minerals copper, manganese and calcium. They are a very good source of dietary fiber, phosphorus, vitamin B6, protein, vitamin B2, and iron as well as a good source of potassium, vitamin B1, magnesium, niacin, pantothenic acid, and folate.

22 Jul 2016


Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Fenugreek is widely known for its culinary properties and also as traditional remedy for a number of conditions. It has been used traditionally in India, China, Middle East for thousands of years to treat many ailments and conditions. 


The health benefits of fenugreek include relief from anemia, loss of taste, fever, dandruff, stomach disorders, biliousness, respiratory disorders, mouth ulcers, sore throat, diabetes, inflammations, wounds and insomnia. It is beneficial post pregnancy in lactation and helps in improving digestion, as well as in various hair care applications. It is also shown to reduce cholesterol levels and protect heart health, while simultaneously boosting the immune system and protecting you against flu and various infections.


Fenugreek contains a wide variety of beneficial nutrients, including iron, magnesium, manganese, and copper, as well as vitamin B6, protein, and dietary fiber. Fenugreek also contains a number of powerful phytonutrients, including choline, trigonelline, yamogenin, gitogenin, diosgenin, tigogenin and neotigogens.

Per 100 g, fenugreek leaves provide 49 calories and contain 89% water, 6% carbohydrates, 4% protein and less than 1% fat, with calcium at 40% of the Daily Value (DV, table).

Fenugreek seeds (per 100 g) are rich sources of protein (46% of DV), dietary fiber (98% DV), B vitamins, iron (186% DV) and several other dietary minerals.

22 Jul 2015



Resembling spinach in appearance, amaranth leaves come in a few varieties ranging from purple and red to green or gold in color.

Though younger amaranth greens can be eaten raw in salads, the mature plants that you're likely to find in Chinese and other ethnic markets need to be cooked—in stir-fries, soups, simmered dishes, and so forth. The thinner stalks of the plant may be eaten as well. Most similar in taste to spinach, amaranth greens have a deep flavor and a hearty yet tender texture that makes it ideal for use in stir-fries and sautés. The Red Amaranth leaves exude a blood-red juice when cooked that stains the garlic and collects in a pool of red. Other varieties, having leaves tinged with light green, are just as flavorful.

Both the seeds and leaves of amaranth have widespread health benefits: