Green Lime
Green Lime
Green lime, also known as the Persian lime or Tahiti lime, is a small citrus fruit with bright green skin and a juicy, tangy flavour. These limes are often used to add a zesty kick to a wide range of dishes and beverages, including cocktails, salad dressings, and seafood. They’re a popular choice for their refreshing taste and high vitamin C content, making them a versatile ingredient in both savoury and sweet culinary creations.
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Cabbage
CabbageCabbage is a leafy vegetable known for its dense, round or elongated shape and smooth, green or purple leaves. With a mild, slightly peppery taste, cabbage is a versatile ingredient in various cuisines worldwide. It’s often used in salads, slaws, stir-fries, and soups. Cabbage is a good source of vitamins, particularly vitamin K and vitamin C, and is appreciated for its crunchy texture and ability to be cooked or eaten raw.
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Potato
PotatoThe potato is a starchy, tuberous vegetable that is widely cultivated and consumed around the world. With a neutral taste and a versatile texture, potatoes can be prepared in numerous ways, such as boiling, baking, frying, or mashing. They are a good source of carbohydrates, vitamin C, and dietary fibre, making them a staple in many cuisines and dishes.
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