These long, slender bean pods are native to India. Their taste is similar to asparagus. These bean pods are quite stiff, thus the name. They are often eaten plain or cooked with spices and grated coconut.
Lotus root is an underwater root that has a dark reddish-brown peel. When peeled, inside is a creamy white pulp that tastes similar to coconut. Lotus root is often cooked as a vegetable or in dessert dishes. Here it is offered un-peeled.
Suran, also known as sakriya, has a thin, reddish-brown skin. The pale brown insides have a slightly sweet, bland taste, that absorbs flavor. Suran is often used in curries or vegetable stews.
This is the young, unripe sections of jack fruit canned in brine. It has a taste that is similar to chayote squash. It is often found in curries, stews and South Indian coconut milk-based soups. Make sure to add green jack fruit at the end of cooking so that it doesn't fall apart.
Baby dark (kala) chick peas (chana) are beautiful beans that can be used interchangeably with garbanzo beans in all cases. Water drained from this can is a flavorful, natural broth that may be served as a hot broth or used in recipes requiring a broth.
Lychees are a tropical fruit covered by a leathery, strawberry-red rind. The edible portion is white, translucent, firm and juicy. Its robust flavor is sweet and fragrant. They are commonly eaten as a snack or as a dessert.
Jack fruit is charted as the world's largest fruit. Their rinds are light green, thick and covered with tiny spines. The taste is similar to a mix of pineapple, mango and banana. Yum!
