Green chillis are the best kitchen ingredient to bring a dash of spiciness to recipes. The fresh flavour and sharp bite make them a must in almost all Indian dishes. This particular green chilli variety is small and said to be spicier.

Cucumber is a variety of seedless cucumber that is longer and slimmer than other varieties and have a higher water content. They do not have a layer of wax on them, and the skin is tender when ripe.

Tomatoes are partly sour and partly sweet and contain many seeds inside which are edible. The red colour present in tomatoes is due to lycopene, an anti-oxidant.

With the common household name 'Lauki', Bottle gourds come in different shapes and sizes. Considered as one of the healthiest vegetables around, the flesh of bottle gourds are full of water and taste slightly bitter.

Green peas are small, spherical and greenish in colour with a crunchy texture and sweet flavour.

Ladies' finger is a green vegetable with a tip at the end and a lighter green head, which is inedible and to be thrown away. It tastes mild and slightly grassy.

Cauliflower is made up of tightly bound clusters of soft, crumbly, sweet cauliflower florets that form a dense head. Resembling a classic tree, the florets are attached to a central edible white trunk which is firm and tender.

With a texture of crispness and juiciness the moment you take the first bite, cabbages are sweet and grassy flavoured with dense and smooth leafy layers.