Vegetables Frozen

Vegetables Frozen

Aubergine Diced Grilled

Aubergine is used in the cuisine of many countries. Sometimes known as Eggplants, Aubergines are used widely within Indian cusine. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name “baingan” or “Brinjal”) as the “king of vegetables”.

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Aubergine Diced Roasted

Aubergine is used in the cuisine of many countries. Sometimes known as Eggplants, Aubergines are used widely within Indian cusine. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name “baingan” or “Brinjal”) as the “king of vegetables”.

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Aubergine Sliced

Aubergine is used in the cuisine of many countries. Sometimes known as Eggplants, Aubergines are used widely within Indian cusine. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name “baingan” or “Brinjal”) as the “king of vegetables”.

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Aubergine Sliced Grilled

Aubergine is used in the cuisine of many countries. Sometimes known as Eggplants, Aubergines are used widely within Indian cusine. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name “baingan” or “Brinjal”) as the “king of vegetables”.

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Aubergine Sliced Roasted

Aubergine is used in the cuisine of many countries. Sometimes known as Eggplants, Aubergines are used widely within Indian cusine. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name “baingan” or “Brinjal”) as the “king of vegetables”.

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Bamboo Shoot Slices

Bamboo Shoots can vary from an inch up to seven inches wide at their base when they are cut from the plant. They consist of several fibrous layers tightly bound and overlapping one another to form a conical point. Bamboo Shoots have creamy coloured flesh with a mild flavour and crunchy texture, similar to baby corn. They are widely used to bulk out Asian stir-fries, soups and other dishes.

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Basil

Basil leaves are vibrant green, heart shaped and can be harvested when as petite as half an inch and as large as up to four inches in length. Basil is most commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. Basil is one of the main ingredients in pesto, a green Italian oil and herb sauce.

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Bean Sprouts

Bean sprouts are a common ingredient in Eastern Asian cuisine and are essentially sprouting beans. The typical bean sprout is made from the greenish-capped mung beans. Bean sprouts are added to a variety of Asian dishes such as stir frys, spring rolls, soups and salads although it’s generally advised that Bean sprouts are not eaten raw as they can contain toxins and bacteria that are killed when cooked.

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Beet Greens

Beet Greens are the greens attached to beetroot are delicious and can be prepared like spinach or Swiss chard. They are incredibly rich in nutrients, concentrated in vitamins and minerals as well as carotenoids such as beta-carotene and lutein.

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Black Eye Beans

Black Eye Beans, sometimes known as Black Eye Peas, are pale coloured legumes with a prominent black spot or ‘eye’. Used in traditional dishes throughout the world, Black Eye Beans feature in Caribbean, African, Indian, Latin American and Mediterranean cuisine. Black Eye Beans are associated with good luck in many cultures; In some southern states of America eating Black Eye Beans on New Year’s Day is said to bring prosperity throughout the year ahead.

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