{"title":"Fresh Produce","description":"\u003cp\u003eBrowse our selection of fresh produce at Anoras Cash N Carry, Los Angeles — your trusted international grocery store at 567 S Fairfax Ave, Mid-City LA.\u003c\/p\u003e\n\u003cp\u003eWe stock a curated range of fresh fruits, vegetables and herbs popular in South Asian, Middle Eastern and African cooking. From fresh curry leaves and green chillies to seasonal vegetables and specialty produce hard to find in regular supermarkets.\u003c\/p\u003e\n\u003ch2\u003eWhat fresh produce do you carry?\u003c\/h2\u003e\n\u003cp\u003eFruits, vegetables and herbs for South Asian, Middle Eastern and African cooking — fresh curry leaves, green chillies, methi, ginger, garlic, seasonal vegetables and specialty produce that's hard to find in regular supermarkets.\u003c\/p\u003e\n\u003ch2\u003eAre your produce prices affordable?\u003c\/h2\u003e\n\u003cp\u003eYes — cash-and-carry pricing keeps everyday fruits and vegetables fair, and we restock often for freshness. Come in for the best selection.\u003c\/p\u003e\n\u003ch2\u003eDo you have fresh curry leaves and green chillies?\u003c\/h2\u003e\n\u003cp\u003eRegularly, yes — two of the most-asked-for items, alongside ginger, garlic, methi and seasonal veg.\u003c\/p\u003e\n\u003ch2\u003eAre there weekly produce deals?\u003c\/h2\u003e\n\u003cp\u003eYes — we run regular deals on seasonal produce. Check our \u003ca href=\"\/pages\/weekly-ads\"\u003eweekly ads\u003c\/a\u003e and shop what's in season for the best value.\u003c\/p\u003e\n\u003ch2\u003eWhere can I buy fresh Indian produce near me in Los Angeles?\u003c\/h2\u003e\n\u003cp\u003eAnoras Cash N Carry, 567 S Fairfax Ave, Los Angeles, CA 90036, Mid-City LA — Visit us in store for the freshest selection.\u003c\/p\u003e\n\u003ch2\u003eBuying guides\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/blogs\/news\/where-to-buy-curry-leaves-los-angeles\"\u003eWhere to buy fresh curry leaves (kadi patta)\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/blogs\/news\/where-to-buy-karela-bitter-melon-los-angeles\"\u003eWhere to buy karela (bitter melon)\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/blogs\/news\/where-to-buy-indian-mangoes-los-angeles\"\u003eWhere to buy Indian mangoes\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/blogs\/news\/where-to-buy-amla-indian-gooseberry-los-angeles\"\u003eWhere to buy amla (Indian gooseberry)\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","products":[{"product_id":"snakegourd","title":"Snakegourd Per Lb","description":"\u003cp\u003eSnakegourd (chichinda \/ padwal) is a long, slender, snake-like gourd used in South Indian and Maharashtrian cooking — mild flavored, easy to digest, and quick to cook. Slice into rounds for a simple stir-fry, or dice for sambar and dal. One of those vegetables that grows on you quietly.\u003c\/p\u003e\u003ch3\u003eMild and Quick-Cooking\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh snakegourd (chichinda \/ padwal)\u003c\/li\u003e\n\u003cli\u003eFor stir-fry, sambar, dal, curry\u003c\/li\u003e\n\u003cli\u003eMild flavor, easy to digest\u003c\/li\u003e\n\u003cli\u003eCooks quickly — does not need long simmering\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003ePeel if the skin is tough (young snakegourd can be cooked with skin on). Slice into rounds and stir-fry with mustard seeds, curry leaves, and coconut. Or dice and add to sambar.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003cbr\u003eVery mild — similar to zucchini but slightly more delicate. Takes on the flavor of whatever spices you cook it with.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it the same as the decorative snake gourd?\u003c\/strong\u003e\u003cbr\u003eSame species — the ones sold as vegetables are harvested young while still tender.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003eRefrigerate and use within 5-7 days. It softens quickly.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce — seasonal.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":48999493763299,"sku":null,"price":3.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Snakegourd.jpg?v=1781243854"},{"product_id":"lemon-yellow","title":"Lemon (Yellow) Per Lb","description":"\u003cp\u003eYellow lemons are a kitchen universal — squeeze over dal, make nimbu pani (Indian lemonade), add to salad dressings, and keep a cut half near the stove for finishing dishes. In Indian cooking, a squeeze of lemon at the end brightens everything it touches.\u003c\/p\u003e\u003ch3\u003eBrightens Everything\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh yellow lemons\u003c\/li\u003e\n\u003cli\u003eFor nimbu pani, dal finish, dressings\u003c\/li\u003e\n\u003cli\u003eThe universal finishing touch\u003c\/li\u003e\n\u003cli\u003eAlways keep lemons in stock\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eSqueeze over finished dal, soups, and grilled meats. Mix with water, sugar, salt, and cumin for nimbu pani. Rub on copper and brass to clean and shine.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eLemon vs lime for Indian cooking?\u003c\/strong\u003e\u003cbr\u003eBoth work. Indian nimbu (lime) is traditional, but LA lemons work perfectly in every recipe.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I get more juice out?\u003c\/strong\u003e\u003cbr\u003eRoll the lemon firmly on the counter before cutting. Or microwave for 15 seconds.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow long do lemons last?\u003c\/strong\u003e\u003cbr\u003e2-3 weeks at room temperature, up to a month refrigerated.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49001790111971,"sku":"62994384","price":2.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/lemons.jpg?v=1781244336"},{"product_id":"green-mango","title":"Green Mango Per Lb","description":"\u003cp\u003eGreen mango (kairi \/ kachcha aam) is raw, unripe mango — sour, tangy, and essential for Indian summer cooking. This is what you need for homemade mango pickle (achaar), aam panna, tangy chutneys, and adding sour punch to dal and curries. When kairi season hits, Indian cooks buy in bulk.\u003c\/p\u003e\u003ch3\u003eSour Season Is Here\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRaw green mango (kairi)\u003c\/li\u003e\n\u003cli\u003eFor pickle (achaar), aam panna, chutney\u003c\/li\u003e\n\u003cli\u003eSour and tangy — not for eating sweet\u003c\/li\u003e\n\u003cli\u003eSeasonal — buy in bulk when available\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eGrate into aam panna with sugar, salt, and cumin. Slice and pickle with mustard oil and spices for achaar. Dice into dal for a sour tang. Slice thin, sprinkle with salt and chili powder for a raw snack.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eCan I eat green mango raw?\u003c\/strong\u003e\u003cbr\u003eYes — sliced with salt and chili is a beloved Indian snack. But it is very sour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs this the same as a ripe mango?\u003c\/strong\u003e\u003cbr\u003eSame fruit, different stage. Green mango is unripe — sour and firm. It will not ripen well once picked this young.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many do I need for pickle?\u003c\/strong\u003e\u003cbr\u003eA standard batch of achaar uses 2-3 lbs of green mango. Buy accordingly.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce — seasonal.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49001790177507,"sku":"62983704","price":3.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Mango-Green.jpg?v=1781244488"},{"product_id":"fresh-garlic-5-pc","title":"Fresh Garlic 5 Pc Each","description":"\u003cp\u003eFresh garlic — a 5-piece pack of whole bulbs that forms the backbone of Indian cooking alongside ginger and onions. Crushed, minced, made into ginger-garlic paste, roasted whole, or sliced thin for tadka — garlic is non-negotiable in this kitchen.\u003c\/p\u003e\u003ch3\u003eHalf of Ginger-Garlic Paste\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e5 whole garlic bulbs\u003c\/li\u003e\n\u003cli\u003eFor paste, tadka, marinades, everything\u003c\/li\u003e\n\u003cli\u003eIndian cooking non-negotiable\u003c\/li\u003e\n\u003cli\u003eAlways keep garlic stocked\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003ePeel and blend equal parts with ginger for homemade ginger-garlic paste. Slice thin and fry in oil for garlic tadka. Crush and add to curries. Roast whole heads for a sweet, mellow garlic flavor.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow do I make ginger-garlic paste?\u003c\/strong\u003e\u003cbr\u003eBlend equal parts peeled garlic and ginger with a splash of oil. Store in a jar in the fridge for up to 2 weeks, or freeze in ice cube trays.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I peel garlic fast?\u003c\/strong\u003e\u003cbr\u003eCrush cloves with the flat side of a knife — the skin slips right off. Or shake vigorously between two bowls.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow long do whole bulbs last?\u003c\/strong\u003e\u003cbr\u003e3-4 weeks in a cool, dry, ventilated place. Do not refrigerate whole bulbs.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49001791684835,"sku":"67164706","price":3.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Garlic.jpg?v=1781244330"},{"product_id":"drumsticks","title":"Drumsticks Per Lb","description":"\u003cp\u003eFresh drumsticks (sahjan \/ moringa pods) are the long, ridged pods essential for sambar — you cannot make proper South Indian sambar without them. The eating experience is uniquely Indian: you scrape the soft, flavorful interior with your teeth and discard the fibrous outer shell. If that sounds strange, try it once and you will understand why people are devoted to this vegetable.\u003c\/p\u003e\u003ch3\u003eSambar Is Not Sambar Without These\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh drumstick pods (sahjan \/ moringa)\u003c\/li\u003e\n\u003cli\u003eEssential for authentic sambar\u003c\/li\u003e\n\u003cli\u003eAlso for drumstick curry, avial, dal\u003c\/li\u003e\n\u003cli\u003eScrape the soft interior to eat\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eCut into 3-4 inch pieces and add to sambar during cooking. Also excellent in avial, dal, and drumstick curry. To eat: bite gently, scrape the soft interior with your teeth, discard the fibrous outer shell.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhy can I not just eat the whole pod?\u003c\/strong\u003e\u003cbr\u003eThe outer shell is too fibrous. You scrape the soft pulp from inside with your teeth — it is a learned skill that South Indians master as children.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs this the same as moringa?\u003c\/strong\u003e\u003cbr\u003eYes — drumstick is the pod of the moringa tree (Moringa oleifera). The leaves are also nutritious.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I pick good drumsticks?\u003c\/strong\u003e\u003cbr\u003eFirm, dark green, and snap cleanly when bent. Avoid limp, yellowing, or very thick pods.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce — seasonal availability.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49001791717603,"sku":"62983664","price":5.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Drumsticks.jpg?v=1781244355"},{"product_id":"cucumber-persian","title":"Cucumber Persian Per Lb","description":"\u003cp\u003ePersian cucumbers are small, crunchy, and virtually seedless — the superior cucumber for Indian raita, salads, and snacking alongside meals. Less watery than English cucumbers and far crunchier than regular slicing cucumbers. Once you switch to Persian, you do not go back.\u003c\/p\u003e\u003ch3\u003eThe Crunchy Upgrade\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePersian cucumbers — small and seedless\u003c\/li\u003e\n\u003cli\u003eFor raita, kachumber salad, snacking\u003c\/li\u003e\n\u003cli\u003eCrunchier than regular cucumbers\u003c\/li\u003e\n\u003cli\u003eLess watery, more flavor\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eDice for raita with yogurt and cumin. Slice thin for kachumber salad with onion, tomato, and lemon. Eat whole as a crunchy side with any Indian meal.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhy Persian over regular cucumbers?\u003c\/strong\u003e\u003cbr\u003eCrunchier, fewer seeds, less water, and a thinner skin that does not need peeling.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to peel them?\u003c\/strong\u003e\u003cbr\u003eNo — the thin skin is tender and edible.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow long do they last?\u003c\/strong\u003e\u003cbr\u003eAbout a week in the refrigerator. Keep them dry — moisture speeds spoilage.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49001791783139,"sku":"61894188","price":2.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/cucumber.jpg?v=1781243431"},{"product_id":"cilantro","title":"Cilantro Each","description":"\u003cp\u003eFresh cilantro (dhania \/ coriander leaves) is the herb that finishes every Indian dish — a handful torn over dal, blended into green chutney, stirred into biryani, and scattered across chaat. No Indian meal looks or tastes complete without it. Buy a bunch every time you shop because you will use it faster than you think.\u003c\/p\u003e\u003ch3\u003eThe Herb That Finishes Everything\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh cilantro (coriander \/ dhania)\u003c\/li\u003e\n\u003cli\u003eFor garnishing, green chutney, biryani\u003c\/li\u003e\n\u003cli\u003eUsed in virtually every Indian dish\u003c\/li\u003e\n\u003cli\u003eBuy extra — it goes fast\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eChop leaves and tender stems for garnishing. Blend with green chili, lemon, and salt for green chutney. Stir whole sprigs into biryani before sealing the pot.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eLeaves only or stems too?\u003c\/strong\u003e\u003cbr\u003eTender stems have great flavor — use them in chutney and cooking. Discard only the thick bottom stems.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I keep it fresh longer?\u003c\/strong\u003e\u003cbr\u003eStand the bunch in a glass of water in the fridge, loosely covered with a plastic bag. Lasts up to 2 weeks this way.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I freeze cilantro?\u003c\/strong\u003e\u003cbr\u003eBlend with a little water and freeze in ice cube trays for cooking. Not ideal for fresh garnishing after freezing.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce — perishable, use within a week.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49001791881443,"sku":"61894183","price":0.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Cilantro_03dcedf7-13f3-4943-9167-5e3b47020f8d.jpg?v=1781243257"},{"product_id":"bhindi-okra","title":"Bhindi (Okra) Per Lb","description":"\u003cp\u003eFresh bhindi (okra) is the star of bhindi masala — one of the most beloved vegetarian dishes in Indian home cooking. The key to great bhindi is buying it fresh (look for small, firm, dark green pods) and cooking it right so it stays crispy rather than slimy. This is the vegetable that converts okra skeptics.\u003c\/p\u003e\u003ch3\u003eBhindi Masala Starts Here\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh okra (bhindi)\u003c\/li\u003e\n\u003cli\u003eFor bhindi masala, stuffed bhindi, kurkuri bhindi\u003c\/li\u003e\n\u003cli\u003eSelect small, firm, dark green pods\u003c\/li\u003e\n\u003cli\u003eFresh okra = crispy, not slimy\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eWash, dry completely (moisture causes sliminess), trim ends, and slice or keep whole. Stir-fry on high heat with minimal stirring for crispy bhindi masala. Also excellent stuffed with spices or deep-fried as kurkuri bhindi.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow do I avoid slimy okra?\u003c\/strong\u003e\u003cbr\u003eDry the bhindi completely before cutting. Cook on high heat. Do not cover the pan. Add a squeeze of lemon or amchur.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSmall or large pods?\u003c\/strong\u003e\u003cbr\u003eSmall and firm are best — large pods tend to be fibrous and tough.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I freeze fresh bhindi?\u003c\/strong\u003e\u003cbr\u003eWash, dry, slice, and freeze on a tray before bagging. Frozen bhindi works for cooked dishes but not for crispy preparations.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce — availability may vary.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49001791946979,"sku":"61894247","price":4.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Indian-Okra.jpg?v=1781243233"},{"product_id":"baby-banana","title":"Baby Banana Per Lb","description":"\u003cp\u003eBaby bananas are small, sweet finger bananas — sweeter and creamier than regular Cavendish bananas with a custard-like texture when ripe. Popular in South Asian households as a pooja offering, a naturally sweet snack for toddlers, and a lunchbox staple that fits perfectly in small hands.\u003c\/p\u003e\u003ch3\u003eNaturally Sweet, Perfectly Sized\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSmall finger bananas — sweeter than regular\u003c\/li\u003e\n\u003cli\u003eCreamy, custard-like texture when ripe\u003c\/li\u003e\n\u003cli\u003ePopular for pooja offerings and kids\u003c\/li\u003e\n\u003cli\u003eSold fresh\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eEat fresh when the skin turns golden yellow with brown spots. Also used as a pooja offering (naivedyam) and in banana-based South Indian desserts.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eAre these the same as regular bananas?\u003c\/strong\u003e\u003cbr\u003eSmaller, sweeter, and creamier. 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Crunchy and addictive.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49001900114147,"sku":"62997901","price":3.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/GREEN-PAPAYA_5577b6ef-e724-40bf-82fd-25888ddf2224.jpg?v=1781244517"},{"product_id":"mint-pudina","title":"Mint (Pudina) Each","description":"\u003cp\u003eFresh mint (pudina) is the refreshing herb that no Indian kitchen skips — blended into green chutney, stirred into raita, layered into biryani, and muddled into mojitos. 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Use within 2-3 days of purchase.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49001901424867,"sku":"62990882","price":0.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Paan-leaves.jpg?v=1781244401"},{"product_id":"curry-leaves","title":"Curry Leaves Each","description":"\u003cp\u003eFresh curry leaves (kadi patta) are the aromatic backbone of South Indian cooking — drop them into hot oil and the fragrance tells you dinner is happening. Essential for rasam, sambar, coconut chutney, and any tadka-based dish. There is genuinely no substitute for fresh curry leaves. 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They have a distinctive slightly bitter, earthy flavor that is an acquired taste for some and a childhood comfort food for others.\u003c\/p\u003e\u003ch3\u003eRajasthani Home Cooking\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh guvar (cluster beans \/ guar)\u003c\/li\u003e\n\u003cli\u003eFor guvar ki sabzi, curries\u003c\/li\u003e\n\u003cli\u003eSlightly bitter, earthy flavor\u003c\/li\u003e\n\u003cli\u003eRajasthani and Gujarati staple\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eTrim ends and cut into 1-inch pieces. Cook in a tadka of garlic, cumin, and dried red chili. Add a pinch of sugar or jaggery to balance the bitterness. Some recipes use ground peanuts for richness.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eAre guvar beans bitter?\u003c\/strong\u003e\u003cbr\u003eMildly bitter — the bitterness is part of the flavor. 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Both work in most Indian recipes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I store limes?\u003c\/strong\u003e\u003cbr\u003eRoom temperature for a week, refrigerator for 2-3 weeks. Cut limes dry out fast — use immediately.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy are LA limes sometimes expensive?\u003c\/strong\u003e\u003cbr\u003eLime prices fluctuate with Mexican supply. Buy in bulk when prices are low.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49001904079075,"sku":"62982729","price":0.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/lime.jpg?v=1781243279"},{"product_id":"bathu-leaves","title":"Bathu Leaves Each","description":"\u003cp\u003eBathu leaves (lamb's quarters \/ Chenopodium) are a traditional Punjabi winter green that most people outside of India have never cooked with — and most LA grocery stores have never stocked. Cook them as a saag on their own, mix with spinach and mustard greens, or stuff into parathas for an earthy, mineral-rich flavor that is pure North Indian village cooking.\u003c\/p\u003e\u003ch3\u003eA Taste of Punjab's Villages\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh bathu (lamb's quarters) leaves\u003c\/li\u003e\n\u003cli\u003eTraditional Punjabi saag green\u003c\/li\u003e\n\u003cli\u003eEarthy, mineral-rich flavor\u003c\/li\u003e\n\u003cli\u003eExtremely rare find in Los Angeles\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eWash thoroughly (bathu can be sandy). Cook as saag with garlic and ghee, mix into sarson da saag for depth, or chop finely into paratha dough. Pairs beautifully with makki di roti.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat does bathu taste like?\u003c\/strong\u003e\u003cbr\u003eEarthy and slightly mineral, similar to spinach but with more depth. Mildly bitter when raw, mellows when cooked.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs this the same as the weed that grows everywhere?\u003c\/strong\u003e\u003cbr\u003eYes — lamb's quarters grows wild across North America. In India, it is cultivated and prized as a winter green.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I freeze it?\u003c\/strong\u003e\u003cbr\u003eBlanch and freeze for later use. Fresh is best, but frozen bathu works in cooked dishes.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce — seasonal availability.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49013340700899,"sku":"67191136","price":3.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Bathua.png?v=1781244442"},{"product_id":"sarso-ka-saag-leaves","title":"Sarso Ka Saag Leaves Per Lb","description":"\u003cp\u003eFresh sarso ka saag leaves (mustard greens) are THE ingredient for the iconic Punjabi winter dish — sarson da saag served with makki di roti, a generous lump of white butter, and jaggery on the side. This is not a weeknight recipe — it is a slow-cooked labor of love that rewards you with one of the greatest dishes in all of Indian cuisine.\u003c\/p\u003e\u003ch3\u003eThe Iconic Punjabi Winter Dish\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh mustard greens (sarso)\u003c\/li\u003e\n\u003cli\u003eFor sarson da saag — the Punjabi winter classic\u003c\/li\u003e\n\u003cli\u003ePairs with makki di roti and white butter\u003c\/li\u003e\n\u003cli\u003eSeasonal — grab when available\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eWash thoroughly (sarso holds a lot of dirt). Chop roughly and boil until very soft. Blend partially (traditional saag is chunky, not smooth). Finish with a tadka of garlic, ginger, and ghee. Serve with makki di roti and a slab of white butter.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eCan I use just sarso, or do I need other greens?\u003c\/strong\u003e\u003cbr\u003eTraditional saag mixes sarso with bathu, palak, and\/or methi. Sarso alone works but the blend adds complexity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it so much work?\u003c\/strong\u003e\u003cbr\u003eSlow-cooking is what transforms bitter raw greens into rich, mellow, deeply flavorful saag. There are no shortcuts worth taking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it seasonal?\u003c\/strong\u003e\u003cbr\u003eSarso is a winter green in India. Availability in LA varies — buy in bulk and freeze blanched greens when you find them.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce — seasonal availability.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49013340733667,"sku":"67191134","price":3.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/mustrad-saag.png?v=1781244425"},{"product_id":"fresh-indian-cucumber-per-lb","title":"Fresh Indian Cucumber Per Lb","description":"\u003cp\u003eIndian cucumbers are shorter, darker-skinned, and crunchier than regular American cucumbers — the variety that shows up sliced alongside every Indian thali meal. Eat raw with a sprinkle of chaat masala and salt, dice into kachumber salad, or grate into raita.\u003c\/p\u003e\u003ch3\u003eThe Thali Side Cucumber\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eIndian cucumber — sold per lb\u003c\/li\u003e\n\u003cli\u003eShorter, crunchier, darker skin\u003c\/li\u003e\n\u003cli\u003eFor raita, kachumber, thali sides\u003c\/li\u003e\n\u003cli\u003eMore flavor than American cucumber\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eSlice into rounds as a raw side dish. Dice with onion and tomato for kachumber salad. Grate and mix with yogurt for cucumber raita.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow is this different from Persian cucumber?\u003c\/strong\u003e\u003cbr\u003eIndian cucumbers are slightly larger and have a thicker skin. Both are crunchier than American slicing cucumbers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to peel it?\u003c\/strong\u003e\u003cbr\u003eOptional — the skin is edible but thicker than Persian cucumber skin.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow long does it last?\u003c\/strong\u003e\u003cbr\u003eAbout a week refrigerated. Keep dry.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49013347156195,"sku":"67178461","price":3.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/persian-pickle.jpg?v=1781244593"},{"product_id":"tinda-punjabi-per-lb","title":"Tinda Punjabi Per Lb","description":"\u003cp\u003eTinda (Punjabi round gourd \/ apple gourd \/ Indian baby pumpkin) is a small, round, mild gourd that is a Punjabi kitchen staple — cooked as tinda sabzi with onions, tomatoes, and spices. Tender, gentle on the stomach, and one of those comfort-food vegetables that every Punjabi household cooks regularly.\u003c\/p\u003e\u003ch3\u003ePunjabi Comfort Vegetable\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh tinda (apple gourd) — per lb\u003c\/li\u003e\n\u003cli\u003eFor tinda sabzi — Punjabi home cooking\u003c\/li\u003e\n\u003cli\u003eSmall, round, mild, tender\u003c\/li\u003e\n\u003cli\u003eGentle on digestion\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003ePeel, halve or quarter, and cook in a tomato-onion masala with cumin and turmeric. Some cooks scoop out the seeds for a cleaner texture. Cook until tender — tinda should be soft, not crunchy.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat does tinda taste like?\u003c\/strong\u003e\u003cbr\u003eVery mild — similar to zucchini but slightly sweeter. The flavor comes from the spice masala.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to peel it?\u003c\/strong\u003e\u003cbr\u003eYes — the skin is tough and not pleasant to eat.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs this seasonal?\u003c\/strong\u003e\u003cbr\u003eSummer vegetable in India. Availability in LA varies — grab when you see it.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce — seasonal.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49013347188963,"sku":"67178469","price":4.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Punjabi-Tinda.jpg?v=1781244449"},{"product_id":"fresh-leaf-paan-per-lb","title":"Fresh Paan Leaves (Betel Leaves) Per Lb","description":"\u003cp\u003eFresh paan leaves (betel leaves, paan ka patta) are the wrapper for traditional Indian paan — filled with supari, gulkand, lime paste, and aromatic spices, then folded into a neat triangle and eaten in one bite. Making paan is an art form, and it starts with a good, fresh, tender leaf. Sold per lb.\u003c\/p\u003e\u003ch3\u003eThe Wrapper for an Art Form\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh paan (betel) leaves — sold per lb\u003c\/li\u003e\n\u003cli\u003eFor making traditional sweet and savory paan\u003c\/li\u003e\n\u003cli\u003eMust be fresh and tender\u003c\/li\u003e\n\u003cli\u003eHighly perishable\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eWash gently, pat dry, apply a thin smear of chuna (slaked lime) paste, add your preferred fillings (gulkand, supari, coconut, fennel), fold into a triangle, and eat immediately.\u003c\/p\u003e\u003ch3\u003eBetel Leaves for Pooja\u003c\/h3\u003e\u003cp\u003eBeyond paan-making, fresh betel leaves (vetrilai in Tamil, tamalapaku in Telugu, vidyache pan in Marathi) are essential in Hindu pooja and festival rituals — placed on the kalash, offered with supari and coins, and used in Satyanarayan katha, Ganesh Chaturthi, weddings, and housewarmings. We stock them year-round alongside our \u003ca href=\"\/collections\/pooja-incense\"\u003ePooja \u0026amp; Incense\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhere can I buy fresh paan leaves in Los Angeles?\u003c\/strong\u003e\u003cbr\u003eAt Anora's Cash N Carry, 567 S Fairfax Ave, Los Angeles — sold per lb in our \u003ca href=\"\/collections\/fresh-produce\"\u003eFresh Produce\u003c\/a\u003e section, with same-day delivery within 10 miles and in-store pickup. EBT accepted in store.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat goes inside paan?\u003c\/strong\u003e\u003cbr\u003eSweet paan: gulkand, coconut, fennel, tutti-frutti. Savory paan: supari, lime paste, katha. Endless variations exist.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I keep the leaves fresh?\u003c\/strong\u003e\u003cbr\u003eWrap in a damp cloth and refrigerate. Use within 2-3 days — they wilt and yellow quickly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs paan the same as betel nut?\u003c\/strong\u003e\u003cbr\u003ePaan is the leaf. Supari (betel nut) is one of the fillings. They are different things.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce — highly perishable, use within 2-3 days.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49013347254499,"sku":"67178463","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Paan-leaves_96ced7a8-964c-481b-a2a2-4ced786ba506.jpg?v=1781244406"},{"product_id":"banana-burro-per-lb","title":"Banana Burro Per Lb","description":"\u003cp\u003eBurro bananas are shorter, chunkier, and tangier than regular Cavendish bananas — with a lemony undertone that sets them apart. Popular in Latin American and Caribbean cooking for frying, but also excellent eaten fresh when fully ripe and slightly soft.\u003c\/p\u003e\u003ch3\u003eChunky with a Tangy Twist\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBurro banana — sold per lb\u003c\/li\u003e\n\u003cli\u003eShorter and chunkier than regular bananas\u003c\/li\u003e\n\u003cli\u003eTangy-sweet with a lemony note\u003c\/li\u003e\n\u003cli\u003eGreat for frying or eating fresh\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eFry sliced when semi-ripe for tostones or maduros. Eat fresh when fully ripe (yellow with black spots). Also works in smoothies and banana bread for a tangier flavor.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow is this different from regular bananas?\u003c\/strong\u003e\u003cbr\u003eShorter, firmer, tangier. Less sweet than Cavendish when eaten at the same ripeness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I cook with them?\u003c\/strong\u003e\u003cbr\u003eExcellent for frying — they hold their shape better than regular bananas when cooked.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhen are they ripe enough to eat raw?\u003c\/strong\u003e\u003cbr\u003eWhen the skin is mostly black and the flesh feels soft. Underripe burros are too starchy to enjoy raw.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce — availability may vary.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49013347320035,"sku":"67178455","price":1.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Bananaplantain.jpg?v=1781244566"},{"product_id":"fresh-long-beans-per-lb","title":"Fresh Long Beans Per Lb","description":"\u003cp\u003eLong beans (yard-long beans \/ snake beans) are exactly what they sound like — beans that can grow over a foot long. Cut them into pieces and stir-fry for a crunchier, more robust alternative to regular green beans. 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Can be used in green bean recipes for a textural upgrade.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo they need to be cooked?\u003c\/strong\u003e\u003cbr\u003eBest cooked — they can be eaten raw but are much better stir-fried or sauteed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003eRefrigerate in a bag and use within 3-5 days. They wilt faster than regular green beans.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49013347352803,"sku":"67178456","price":5.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/BeanLong.jpg?v=1781244413"},{"product_id":"eggplant-long-chinese","title":"Eggplant Long (Chinese) Per Lb","description":"\u003cp\u003eLong Chinese eggplant is slender, tender, and has fewer seeds than any other variety — which means less bitterness and a silkier texture when cooked. Perfect for stir-fries, grilling, and Asian-style preparations where you want eggplant that melts in your mouth rather than holding its shape.\u003c\/p\u003e\u003ch3\u003eSlender and Silky\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLong Chinese eggplant\u003c\/li\u003e\n\u003cli\u003eSlender, tender, fewer seeds\u003c\/li\u003e\n\u003cli\u003eFor stir-fry, grilling, Asian preparations\u003c\/li\u003e\n\u003cli\u003eSilky texture when cooked\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eSlice diagonally and stir-fry with garlic and soy sauce. Grill whole and dress with sesame oil. Halve and roast until caramelized. No need to salt first — Chinese eggplant is not bitter.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs it less bitter than regular eggplant?\u003c\/strong\u003e\u003cbr\u003eYes — significantly less bitter due to fewer seeds. No salting or soaking needed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use this in Indian cooking?\u003c\/strong\u003e\u003cbr\u003eWorks in any eggplant recipe, though Indian recipes traditionally use the round or globe variety.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003eRefrigerate and use within 5-7 days. Chinese eggplant is more perishable than the globe variety.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49014181396707,"sku":null,"price":2.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Eggplant-Chinese.jpg?v=1781244393"},{"product_id":"eggplant-indian","title":"Eggplant Indian Per Lb","description":"\u003cp\u003eIndian eggplant (small round baingan) is the variety meant for stuffing — slit them, fill with a spicy peanut-coconut masala, and slow-cook until meltingly tender. Bharli vangi in Maharashtrian kitchens, ennai kathirikai in Tamil homes, and gutti vankaya in Andhra — same concept, different spice blends, all incredible.\u003c\/p\u003e\u003ch3\u003eMade for Stuffing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSmall round Indian eggplant\u003c\/li\u003e\n\u003cli\u003eFor stuffed baingan, bharli vangi, ennai kathirikai\u003c\/li\u003e\n\u003cli\u003eMore tender and fewer seeds than globe variety\u003c\/li\u003e\n\u003cli\u003eMeltingly soft when slow-cooked\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eSlit into quarters (keeping the stem intact), stuff with a ground spice-nut-coconut mixture, and cook slowly in a covered pan with a little oil until soft. 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If you have not tried it, think of it as a gentler, sweeter cucumber that cooks beautifully.\u003c\/p\u003e\u003ch3\u003eSouth Indian Specialty Cucumber\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDosekai — South Indian yellow cucumber\u003c\/li\u003e\n\u003cli\u003eMilder and sweeter than regular cucumber\u003c\/li\u003e\n\u003cli\u003eFor sambar, kootu, kosambari, raita\u003c\/li\u003e\n\u003cli\u003eRare find outside Indian grocery stores\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003ePeel, deseed if large, and dice for sambar or kootu. Grate raw for kosambari salad. Also works in raita for a milder, sweeter flavor than regular cucumber.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs this the same as regular cucumber?\u003c\/strong\u003e\u003cbr\u003eDifferent variety — larger, yellower, milder, and sweeter. Cooks much better than standard cucumber.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I eat it raw?\u003c\/strong\u003e\u003cbr\u003eYes — excellent raw in kosambari and raita. Also delicious cooked in sambar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003eRefrigerate and use within a week. Cut pieces spoil quickly.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce — seasonal availability.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49014181462243,"sku":null,"price":3.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Dosakai-Round.jpg?v=1781244318"},{"product_id":"eggplant-american","title":"Eggplant American Per Lb","description":"\u003cp\u003eAmerican globe eggplant is the large, meaty variety perfect for baingan bharta — roast it whole over a flame until the skin chars and the inside turns smoky and soft, then mash with onions, tomatoes, and spices. 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Grate it, season with green chili and salt, stuff into wheat dough, and cook on a tawa with ghee. That is peak comfort food. Also used raw as a salad, in pickles, and in mooli ki sabzi.\u003c\/p\u003e\u003ch3\u003eMooli Paratha Season\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh muli (mooli \/ daikon radish)\u003c\/li\u003e\n\u003cli\u003eFor mooli paratha, salad, pickles\u003c\/li\u003e\n\u003cli\u003eLong white radish — North Indian essential\u003c\/li\u003e\n\u003cli\u003eGrate for stuffing, slice for salads\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003ePeel and grate for paratha stuffing (squeeze out excess water). Slice into thin rounds with salt and lemon as a raw side. Dice for mooli ki sabzi with green chili and tomato.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow do I make mooli paratha?\u003c\/strong\u003e\u003cbr\u003eGrate mooli, squeeze water out, mix with salt, chili, and cilantro. Stuff into wheat dough balls, roll, and cook on a tawa with ghee.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it very peppery?\u003c\/strong\u003e\u003cbr\u003eRaw mooli has a sharp, peppery bite. Cooking mellows it significantly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003eRefrigerate whole for up to 2 weeks. Once cut, use within a few days.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49014317088995,"sku":null,"price":1.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Daikon.jpg?v=1781244311"},{"product_id":"beans-flat","title":"Beans Flat Per Lb","description":"\u003cp\u003eFlat beans (valor papdi \/ hyacinth beans) are broad, flat pods that show up in Gujarati kitchens all winter long — cooked as a simple sabzi with garlic and green chili, stirred into undhiyu, or added to Maharashtrian usal. If your family is from Gujarat, you already know these. If not, try them — they have a meaty, satisfying bite.\u003c\/p\u003e\u003ch3\u003eGujarati Winter Staple\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh flat beans (valor papdi)\u003c\/li\u003e\n\u003cli\u003eBroad, meaty pods\u003c\/li\u003e\n\u003cli\u003eFor sabzi, undhiyu, usal\u003c\/li\u003e\n\u003cli\u003eGujarati and Maharashtrian essential\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eString the edges, break into pieces, and cook in a simple tadka with garlic, cumin and green chili. Also excellent in mixed vegetable preparations like undhiyu.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDo I need to string them?\u003c\/strong\u003e\u003cbr\u003eYes — snap off each end and pull the string along the edge before cooking.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAre these the same as lima beans?\u003c\/strong\u003e\u003cbr\u003eNo — different species. 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Fair warning: it stains absolutely everything it touches a vivid yellow.\u003c\/p\u003e\u003ch3\u003eFresh Is a Different Experience\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh turmeric root (kacchi haldi)\u003c\/li\u003e\n\u003cli\u003eFar more potent than dried powder\u003c\/li\u003e\n\u003cli\u003eFor curries, golden milk, pickles\u003c\/li\u003e\n\u003cli\u003eWarning: stains everything vivid yellow\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003ePeel (wear gloves — it stains skin and nails) and grate directly into curries, warm milk, or smoothies. For haldi doodh: simmer grated fresh turmeric in warm milk with black pepper, honey, and a pinch of cinnamon.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow much fresh equals dried powder?\u003c\/strong\u003e\u003cbr\u003eRoughly 1 inch of fresh turmeric root equals about 1 teaspoon of dried powder. Fresh is more aromatic but less concentrated.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it really stain everything?\u003c\/strong\u003e\u003cbr\u003eYes — cutting boards, countertops, hands, clothes. Use a dedicated board or line your surface with parchment.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I store it?\u003c\/strong\u003e\u003cbr\u003eRefrigerate unpeeled for 2-3 weeks. Freeze for months — grate directly from frozen.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49014317252835,"sku":null,"price":5.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Turmeric-Yellow.jpg?v=1781244587"},{"product_id":"green-mango-baby","title":"Green Mango Baby Per Lb","description":"\u003cp\u003eBaby green mangoes are small, extra-sour raw mangoes — the preferred size for certain pickle (achaar) recipes where you want smaller pieces that absorb the masala thoroughly. More sour and more concentrated in flavor than full-size kairi.\u003c\/p\u003e\u003ch3\u003eSmall, Sour, and Perfect for Pickle\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBaby green mangoes — extra sour\u003c\/li\u003e\n\u003cli\u003ePreferred for certain achaar recipes\u003c\/li\u003e\n\u003cli\u003eSmaller pieces absorb masala better\u003c\/li\u003e\n\u003cli\u003eSeasonal specialty\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eWash, dry, and cut into small pieces for pickle. The smaller size means each piece marinates more evenly in the mustard oil and spice mixture.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhy baby mangoes for pickle?\u003c\/strong\u003e\u003cbr\u003eSmaller pieces absorb masala more evenly. 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When you spot them here, grab them — the season is short and the supply is unpredictable.\u003c\/p\u003e\u003ch3\u003eSeasonal Indian Winter Fruit\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBaer \/ ber — Indian jujube plum\u003c\/li\u003e\n\u003cli\u003eCrunchy, sweet-tart flavor\u003c\/li\u003e\n\u003cli\u003eSeasonal — limited availability\u003c\/li\u003e\n\u003cli\u003eA rare find in Los Angeles\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eWash and eat fresh. Sprinkle with salt and red chili powder for the classic Indian street style. 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Peel the hard ridges off before cooking and you are left with a tender, mild-flavored vegetable that cooks quickly.\u003c\/p\u003e\u003ch3\u003ePeel the Ridges, Cook the Tender Core\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh turiya (ridge gourd \/ turai)\u003c\/li\u003e\n\u003cli\u003eFor turiya sabzi, dal, mixed vegetables\u003c\/li\u003e\n\u003cli\u003eMild flavor, quick cooking\u003c\/li\u003e\n\u003cli\u003ePeel the hard ridges before cooking\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eUse a peeler to strip off the hard green ridges, leaving some skin between them. Slice into rounds or dice. Cook in a simple tadka or add to dal for a gentle gourd flavor.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eDo I peel the whole thing?\u003c\/strong\u003e\u003cbr\u003eJust the hard ridges — use a peeler to strip them while leaving the skin between. This gives a striped appearance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003cbr\u003eVery mild — similar to zucchini. Takes on the flavor of spices.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs this the same as luffa sponge?\u003c\/strong\u003e\u003cbr\u003eSame plant — mature dried ridge gourd becomes the bath luffa sponge. The vegetable is harvested young and tender.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce — seasonal.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49014614163683,"sku":null,"price":3.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/Sinqua.jpg?v=1781243317"},{"product_id":"white-potatoes","title":"White Potatoes Per Lb","description":"\u003cp\u003eWhite potatoes are the starchy, fluffy variety — the right potato for mashing, samosa filling, aloo tikki, and aloo paratha stuffing. 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Red potatoes are waxy and do not break down the same way.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBoil with skin on or off?\u003c\/strong\u003e\u003cbr\u003eSkin on — it holds the potato together during boiling and peels easily when cooked.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to store?\u003c\/strong\u003e\u003cbr\u003eCool, dark, dry place away from onions (they make each other spoil faster). Never refrigerate raw potatoes.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49014615212259,"sku":null,"price":1.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/1027.jpg?v=1779810347"},{"product_id":"potatoes","title":"Potatoes Per Lb","description":"\u003cp\u003ePotatoes (aloo) need no introduction in an Indian kitchen — they are the backbone of vegetarian cooking. Aloo gobi, samosa filling, aloo paratha, aloo tikki, dum aloo, aloo chaat, jeera aloo — the list is literally endless. Buy in bulk because every recipe seems to need them.\u003c\/p\u003e\u003ch3\u003eThe Backbone of Indian Cooking\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh potatoes (aloo)\u003c\/li\u003e\n\u003cli\u003eFor aloo gobi, samosas, paratha, tikki, chaat\u003c\/li\u003e\n\u003cli\u003eThe most versatile vegetable in Indian cuisine\u003c\/li\u003e\n\u003cli\u003eBuy in bulk — every recipe needs them\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eBoil for samosa filling and aloo tikki. Cube and cook with cauliflower for aloo gobi. Mash and stuff into paratha dough. Deep-fry for French fries or aloo chaat. Truly unlimited applications.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhich potato for which dish?\u003c\/strong\u003e\u003cbr\u003eStarchy (russet\/white) for mashing, samosas, and tikki. Waxy (red) for dishes where you want potatoes to hold their shape.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBoil or microwave?\u003c\/strong\u003e\u003cbr\u003eBoil for even cooking. Microwave works for quick prep but can be uneven.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow to store?\u003c\/strong\u003e\u003cbr\u003eCool, dark, dry place. Not in the refrigerator — cold converts starch to sugar and changes the texture.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49014615245027,"sku":null,"price":1.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/1026.jpg?v=1779810347"},{"product_id":"red-potato","title":"Red Potato Per Lb","description":"\u003cp\u003eRed potatoes are waxy and creamy — they hold their shape when cooked, making them the right potato for boiled potato chaat, dum aloo, potato salad, and any dish where you want distinct, non-mushy potato pieces. The opposite of a russet, which falls apart.\u003c\/p\u003e\u003ch3\u003eHolds Its Shape\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRed potatoes — waxy variety\u003c\/li\u003e\n\u003cli\u003eHolds shape when boiled or braised\u003c\/li\u003e\n\u003cli\u003eFor chaat, dum aloo, potato salad\u003c\/li\u003e\n\u003cli\u003eCreamy texture, thin skin\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eBoil whole or halved — they stay firm and creamy. Dice for potato chaat with tamarind and green chutney. Halve for dum aloo in gravy. Cube for potato salad.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eRed vs white potato — when to use which?\u003c\/strong\u003e\u003cbr\u003eRed (waxy) for dishes where potatoes need to hold their shape. White (starchy) for mashing, samosa, and tikki.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to peel them?\u003c\/strong\u003e\u003cbr\u003eThe thin red skin is edible and adds color. Peel only if the recipe requires it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I make samosa with red potatoes?\u003c\/strong\u003e\u003cbr\u003eNot ideal — they do not mash as smoothly as starchy potatoes. Use white\/russet for samosa.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49014615310563,"sku":null,"price":1.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/1025.jpg?v=1779810347"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/collections\/Anoras_Web_Images_7_361962c8-d1cf-4143-a547-497cd2d999b1.webp?v=1777310492","url":"https:\/\/anorascashncarry.com\/collections\/fresh-produce.oembed?page=4","provider":"ANORAS CASH N CARRY ","version":"1.0","type":"link"}