Fresh Produce

King Oyster Mushroom, alternatively called as Trumpet Royale or Eryngii, belongs to the largest varieties of oyster mushrooms. The mushroom has a thick cylindrical stalk and a tiny cap on the top of it. In King Oyster mushroom, it’s the stalk that steals the show. The mushroom is dense in texture with an almost chewy nature that maintains its integrity during high-temperature cooking.

Originally from the Mediterranean region and Asia, King Oyster mushrooms are among the most sought after exotics in professional kitchens across the globe. The mushroom doesn’t shrink upon cooking, forms a beautiful golden layer upon searing, and the mild but delicious taste of the mushroom becomes richer with heating. For the Indian housewives looking for alternatives to meat preparation or enhancing the flavor of ordinary mushrooms, King Oyster is the one to try.

Nutritional Value (Per 100 g)

A large round citrus fruit, its outer skin ranges from a pale yellow colour to a deep blush pink according to the variety. Being a natural hybrid, that is, a mixture between a sweet orange and pomelo, grapefruit boasts all the characteristics of the two, such as juicy flesh, pungent citrusy aroma, and an interesting blend of sweet-tangy-bitter taste which is not found in any other fruit.

The fruit was developed in the Caribbean but nowadays it is produced in Florida, South Africa, and some regions in India. Its popularity comes from the fact that grapefruit has been traditionally consumed by those who value not only good health but also exquisite tastes. The fruit can be enjoyed fresh and even made into juice; it is added into dishes and has always been a breakfast fruit in the West. Served cut into halves, slightly sweetened, and eaten with a spoon, it is a very refreshing food. Therefore, for those Indians who want to try other types of fruits, Grapefruit would be the choice.

Nutritional Value (Per 100 g)

Unlike the common lemon found in our bowls, Italian Lemon is a whole new type of citrus experience that delivers a rich aroma, juicy yield, and a zest so thick that it can form whole cooking traditions. There are several types of Italian Lemons, but one stands out: Sfusato Amalfitano. This variety is produced in the picturesque Amalfi Coast of Southern Italy, an area whose volcanic soil, ocean breeze, and sunshine create a unique combination that makes these lemons bigger, tastier, and more fragrant than any other lemons in the world.

Italian Lemons are much bigger than common lemons, with brighter and more vibrant colors, and they are very textured compared to the typical ones. The pith, which is the layer between the rind and pulp, is also less bitter and sweeter than usual, meaning that even the inside of the rind is tasty enough to eat. The fruit's juice is also abundant and clear, making it easy to squeeze out, and the sourness is well-balanced and smooth.

It is only in the zest where one can fully appreciate the qualities of Italian Lemon: its strong scent, its high concentration of essential citrus oils, and its ability to season a whole course or dessert, simply by scraping some of the fruit’s rind on top of your dish with a grater.

Unlike their American counterparts who tend to use lemon solely for decorative purposes, Italians eat the fruit in ways that would make us think twice about its uses in cooking. They candy its peel, mix its zest with pasta sauce, slice it up in olive oil and salt, distill its juice into limoncello, and incorporate it into recipes that elevate the fruit to a primary ingredient. For Indians who cook at home, Italian Lemon can be the start of a culinary adventure beyond the regular nimbu: from desserts to salad dressings, from beverages to marinating dishes, there are endless possibilities that only the best lemon can bring.

Nutritional Value (Per 100 g)

The fresh, double-lobed leaves from the Kaffir Lime tree, also known as the Makrut Lime tree, are found in Indian backyard gardens and tropical garden plants that have grown in India for decades. The fruit from the Kaffir Lime is not used very much, but the leaves from the Kaffir lime trees make an aromatic, flavorful contribution to the culinary arts, and there is no substitution for this once people begin using them fresh.

The unique double lobed appearance of these leaves makes them immediately recognizable and distinct. They consist of two leaves that are attached at the top forming a double lobed herbaceous leaf of citrusy aroma. The unique structure of these leaves denotes the intensity of the oils that are present in them; the moment the leaves come into contact with heat, slicing, bruising, or tearing; the fragrance releases instantly.

These Kaffir Lime leaves are as basic to Thai cuisine as curry leaves are to the south Indian style of cooking. These leaves play a vital role in Thai green curry, Tom Kha soup, and aromatic coconut based gravies among others. The leaves are used extensively in Thai curries made of paste and coconut milk. Rendang and Satay.

Nutritional Value (Per 100 g)

Kale is a type of leafy green vegetable belonging to the group of vegetables that includes cabbage, broccoli, and cauliflower. Kale has a long history of use in European and Mediterranean countries where its cultivation was known since ancient times long before it began to be included into today's health-focused menus. Kale leaves are large and have either deep and wavy or flat edges, but no matter what variety, kale always features a distinctive dark-green color that speaks volumes about the richness of this particular vegetable in nutrients.

What sets kale apart from other types of green vegetables is its ability to add value to dishes regardless of nutritional properties. Kale eaten raw boasts an unusual crunchiness and slight bitterness which perfectly complements the crispy salad leaves. As for the kale cooked, its crunchiness turns into smoothness while bitterness transforms into mild taste that easily absorbs spices added during preparation.

Nutritional Value (Per 100 g)

Kaffir Lime, which is also known nowadays as Makrut Lime to show respect to its true origins, is a small and rather bumpy citrus fruit with its own distinctive culinary profile. As opposed to ordinary limes that people usually eat because of their juice, Kaffir Lime has two purposes – its leaves which have a distinct scent as well as zest which contains the essential oil responsible for its amazing aroma. The juice of Kaffir Lime itself is quite sour and can rarely be found, however, its aroma cannot go unnoticed in many Asian dishes.

Every Thai, Cambodian, Indonesian, and Sri Lankan kitchen is likely to feature Kaffir Lime leaves either incorporated in some curry or sprinkled in a dish right before being served. Its distinctive aroma is both floral and citrusy with an extra herbal note that elevates the flavor of any dish immediately. If someone tries to recreate Thai cuisine from India and wants to make rice dishes, curries or gravies with coconuts, Kaffir Lime is something indispensable.

This ingredient is rather easy to spot due to its distinctive double leaf structure – two separate leaves connected together. Dried or even frozen leaves cannot provide that intense fragrance.

Nutritional Value (Per 100 g)

The Thai Bird Chilly, which goes by another name of Bird's Eye Chili, is perhaps one of the most flavorful and pungent varieties of chilies that can be found fresh. Small and elongated in shape, usually bright red or green, depending upon its ripened stage, the intensity of heat of the Thai bird chilly is far more than that provided by the normal green chilies used in an Indian kitchen. These small-sized chilies provide a quick, clear, and pungent flavor, together with a tangy and fruity taste component.

Native to Mexico and Central America, this variety of chilies has had an important place in Thai cuisine, Vietnamese cuisine, Indonesian cuisine, and even in the cuisine of Sri Lanka for many years now. Today, it is an important part of Indian cuisine as well, being popular especially in coastal cooking, Chattian cooking, and fusion recipes, where a strong kick of heat is desired in cooking. Anyone who has tasted the sharpness of flavor in Thai or Vietnamese curries would definitely know about the importance of Thai Bird Chilly.

Nutritional Value (Per 100 g)

Sage is a robust, fragrant herb with fine greenish-grey leaves and an aroma that cannot be mistaken – warm, earthy, and with a slightly woody overtone, with a touch of mint lingering under its scent. Sage is related to the mint family and has found wide application not only in kitchens but in natural medicine for millennia throughout various culinary cultures, including Mediterranean, European, and Middle Eastern traditions.

The leaves of sage are fairly thick, giving the herb its resistance to high temperatures and retaining their flavor even after long periods of cooking. In contrast with herbs whose fragrance dissipates as soon as you heat them, Sage develops further and gains its full-bodied flavor while simmered with butter, roasted with oil, or slow-cooked with vegetables and meat dishes. For Indian kitchens experimenting with continental recipes and herbed dishes, Sage will prove to be a truly satisfying experience to try out.

Nutritional Value (Per 100 g)

Edamame are young, green soybeans that are harvested before they are fully ripe and firm. Still trapped inside their beans, they are soft, plump, and have a mild, buttery flavor that is difficult to find in most other beans. The word "edamame" comes from Japanese, meaning "beans on a branch" – and for decades, they have been a staple snack and side dish in East Asian countries.

What makes edamame different from regular dried soybeans is the stage at which they are picked. Young and freshly harvested, they retain a natural sweetness and satisfying flavor that dried beans cannot easily replicate. They cook fast, taste great with less spice, and fit naturally into everything from quick evening snacks to sit-down meals. For Indian families looking for plant-based protein sources, edamame is one of the most complete options you can have in your kitchen.

Nutritional Value (Per 100 g)

Arugula is a tender, leafy green with a distinctly bold character — peppery, slightly bitter, and refreshing all at once. Also known as rocket leaves, it belongs to the same plant family as mustard and radish, which explains that sharp, earthy bite that sets it apart from milder salad greens like spinach or lettuce.

Originally popular in Mediterranean cooking, Arugula has found its place in modern Indian kitchens too - especially among home cooks who enjoy experimenting with salads, pastas, and wraps. The leaves are delicate, thin, and deeply lobed, with a texture that stays light whether eaten raw or briefly wilted over heat.

Product Benefits

• Bold, peppery flavour unlike any regular salad green
  
• Rich in Vitamin K, calcium, and folate
  
• Eat raw or lightly cooked - both work perfectly
  
• Great for salads, wraps, pastas, and more
  
• Farm-fresh, handled gently and delivered with care

Nutritional Value (Per 100 g)

Bok choy is a leafy green vegetable of the cabbage family, widely used in Chinese, Thai, and other Asian cuisines. It has a clean, mild flavor with crisp white stalks and soft dark green leaves. It has two very different textures in one vegetable, both edible and both delicious.

What makes bok choy stand out in Indian kitchens is how quickly it cooks and how easily it fits into everyday meals. Whether you toss it in a quick stir-fry or add it to broth, it maintains its impact without overpowering the other ingredients. Grown in cool conditions and freshly harvested, the stalks of bok choy have a satisfying crispness and the leaf has a slight tenderness.

The Nuva Bok Choy

At NUVA, each Bok Choy head goes through our ozone-wash process – first UV-treated, then washed with RO-purified water, and finally cleaned using ozone-safe methods. It takes care of surface dust, soil residues and pesticide traces without using any chemicals or harsh treatments.

The leaves and stalks look vibrant, fresh smelling and ready to cook once washed. No soaking, no scrubbing – just clean food delivered right from the farm to your kitchen.

Nutritional Value (Per 100 g)

Snow peas are flat, tender beans that are harvested before the inner peas are fully developed. Snow peas known for their delicate crunch and mild, slightly sweet flavor, they are a favorite in both Indian and Asian-style cooking.

The thin, bright green pods are completely edible – no peeling required – making snow peas one of the most convenient and quick-cooking vegetables in any kitchen.

Grown in cold climates and picked young, snow peas retain their crispness and color better when handled gently and cooked for a short time. When fresh, the pods are clear and the color is bright spring green.

Snow Peas Benefits

·         Tender, crunchy beans – completely edible, no peeling required

·         Naturally sweet and mild in taste

·         Quick-cooking, ideal for stir-fries and salads

·         Bright colors and fresh textures, from farm to door

Nutritional Value (Per 100 g)

Rose apple (scientifically Syzygium jambos) is a crisp, juicy tropical fruit known for its light floral aroma, refreshing sweetness, and hydrating texture. With a beautiful bell shape and skin that ranges from pale pink to deep red, rose apple delivers a satisfying bite with each piece—and is naturally rich in nutrients and antioxidants. These qualities make it a favorite fruit for clean, mindful eating. 

At NUVA, we ensure every rose apple is carefully selected and cleaned with our ozone-wash technology to remove surface impurities while preserving natural freshness, colour, and flavour. This makes your experience of eating rose apple both safe and delightful.

Mulberries are small, delicate berries known for their deep purple to black hue, soft texture, and naturally sweet-tart flavour. Traditionally valued in many cultures for both their taste and health benefits, mulberries are a seasonal fruit that offers freshness, nourishment, and gentle sweetness in every bite. Their thin skin and juicy flesh make them a delightful fruit to consume fresh.

From a nutritional standpoint, mulberries are rich in antioxidants, dietary fibre, and essential vitamins and minerals. They are particularly known for their high vitamin C and iron content, which support immunity and healthy blood circulation. Mulberries also contain plant compounds such as resveratrol and anthocyanins that help combat oxidative stress and support overall cellular health. Naturally low in fat and calories, mulberries make a wholesome addition to a balanced diet.

In terms of taste and versatility, mulberries are pleasantly sweet with a mild tang, making them suitable for both raw consumption and culinary use. Enjoy them fresh as a snack, add them to breakfast bowls, salads, and yogurts, or blend them into smoothies and juices. Mulberries are also commonly used in jams, syrups, desserts, and traditional preparations due to their rich colour and flavour.

Often considered a natural superfruit, mulberries offer a unique combination of taste, nutrition, and freshness. Whether eaten fresh or used in recipes, they provide nourishment with every serving. These mulberries are now made cleaner and safer with NUVA’s ozone-wash technology.

HEALTH BENEFITS 

Supports Blood Health

Mulberries are a natural source of iron and vitamin C, which help improve iron absorption and support healthy blood circulation and hemoglobin levels.

Rich in Antioxidants

The anthocyanins and resveratrol in mulberries help fight free radicals, reduce oxidative stress, and support overall cellular health.

Aids Digestion & Gut Health

Dietary fibre in mulberries supports digestion, promotes gut health, and helps maintain regular bowel movements.

Jumbo avocado, often called butter fruit, is loved for its rich taste, creamy texture, and versatility in everyday cooking. Known for its larger size and smooth flesh, this fruit is a favourite for both simple meals and creative recipes.

NUVA jumbo avocados have a slightly thick outer skin that protects the soft yellow-green flesh inside. At the centre is a single large seed, while the surrounding flesh is buttery, smooth, and easy to slice or mash once ripe.

Taste & Texture

NUVA jumbo avocados offer a mild, nutty flavour with a soft, creamy texture. When ripe, the flesh spreads easily and adds richness to dishes without overpowering other ingredients.

Versatile Culinary Use

Jumbo avocados can be enjoyed in many ways:

• Sliced or mashed on toast

• Added to salads and grain bowls

• Used in dips and spreads

• Blended into smoothies and beverages

• Used in desserts and fusion recipes

Their neutral flavour pairs well with herbs, spices, fruits, and savoury ingredients.

Freshly Selected & Packed

Each NUVA jumbo avocado is carefully selected and packed to maintain freshness, taste, and texture. Minimal handling ensures the fruit reaches you in good condition, ready to ripen naturally at home.

PRODUCT BENEFITS

• Large-sized avocados with creamy flesh

• Mild, nutty flavour

• Suitable for fresh eating and recipes

• Carefully selected and packed

• Ideal for everyday kitchen use
  
  

FAQs

When is the best time to eat jumbo avocados after delivery?

Keep avocados at room temperature for 2–3 days to ripen. They are ready to eat when they feel slightly soft when pressed gently.

How should I store a cut avocado?

Apply lemon or lime juice to the cut surface and store in an airtight container in the refrigerator to slow browning.

Yellow turmeric, commonly known as Haldi, is a bright yellow rhizome from the ginger family. It is one of the most widely used spices in Indian cooking and traditional medicine. Known for its earthy flavor, warm aroma, and vibrant color, turmeric is also valued for its powerful health benefits. It has a warm and slightly bitter taste. It has a strong color that can stain hands and surfaces.
 
Turmeric is given importance not only as a spice, but also for its most important active ingredient, curcumin, which has been used in Ayurveda and other treatment systems for centuries 
 

Health Benefits:

Anti-inflammatory: Contains curcumin, which helps reduce inflammation and joint pain.

Antioxidant: Protects cells from oxidative damage and boosts immunity.

Digestive Support: Improves digestion and helps relieve bloating and gas.

Skin Health: Promotes clear, healthy skin and supports natural wound healing.

Heart & Liver Support: Helps detoxify the liver and supports heart health.

White turmeric (Curcuma zedoaria) is a rhizome from the ginger family, distinct from conventional yellow turmeric. It has a pale yellow to white interior and is valued in Indian and Southeast Asian traditional medicine for its therapeutic properties and culinary uses.

White turmeric has a slightly bitter, camphor-like flavor and is less pungent than yellow turmeric. Traditionally, it has been used to treat a range of ailments, including digestive disorders, skin problems, respiratory issues, and inflammation. The root contains essential volatile oils that contribute to its medicinal benefits.

Health Benefits

Anti-inflammatory Effects: White turmeric is recognized for its strong anti-inflammatory properties. Its active component, curcumenol, is effective against arthritis, rheumatism, asthma, and other inflammatory conditions.

Digestive Health: It is a remedy for indigestion, colic, flatulence, low appetite, and constipation. White turmeric promotes gut health and stimulates the secretion of digestive enzymes.

Wound Healing and Skin Care: Its antimicrobial and analgesic properties help fade scars, recover wounds, and reduce acne and hyperpigmentation.

Anti-cancer Potential: Components like curcumenol and curcuzedoalide are believed to have anti-cancer activity and may help slow or prevent the growth of certain cancer cells, such as those related to breast, ovarian, and stomach cancers.

Respiratory and Menstrual Relief: Used in Ayurveda to treat coughs, colds, dyspepsia, and menstrual irregularities.

General Detoxification: White turmeric aids in eliminating toxins and excess joint fluid, supporting liver health and general detoxification.

Chinese cabbage, also known as Napa Cabbage, is a leafy green vegetable from East Asia and is usually used in Chinese, Korean, and Japanese dishes. It has a long shape with tightly packed curly light green leaves and a thick white stem. The sharp texture and its mildly sweet flavor make it ideal for salads, stir-fries, soups, and pickles (for example, in kimchi). Chinese cabbage is rich in water content and low calories.

NUTRIENT 

HEALTH BENEFITS 

Helps in Detoxification
Glycosylates in Chinese cabbage help liver enzymes detoxify harmful substances and promote overall cleaning of the bodies.

Respiratory Relief
Some compounds in Chinese cabbage help remove the mucus and reduce the symptoms in respiratory conditions such as asthma or chronic bronchitis. 

Improved metabolism
B-complex vitamins in Chinese cabbage provides help with energy production and effective metabolic function, which is important for cellular activities.

Lollo Rosso is a vibrant, red-closured loose-leaf lettuce known for its frilly, ruffled appearance. It has a slightly bitter and nutty flavor. Cultivated in Italy originally, this variation of Lettuce is a favorite for its high nutritional content along with its aesthetic appeal. The crisp, yet tender leaves make it a popular addition to salads and gourmet dishes. It has few calories and is fat-free, making it an ideal component for a health-conscious diet. The dark red pigmentation is caused by anthocyanin, a class of flavonoids with severe biological activity.

Nutritional Values (Per 100gm)

HEALTH BENEFITS 

Eye protection
The presence of lutein and zeaxanthin supports eye health by filtering harmful blue lights and reducing the risk of age related macular degeneration.

Bone strength
Rich in vitamin K and calcium, it plays an important role in improving bone density supporting the prevention of osteoporosis and fractures.

Hydration support
With more than 94% water content, it helps maintain hydration levels, especially during hot weather or for people with low fluid intake.

Romaine lettuce, also known as Lactuca sativa var. Longifolia, is a dark green leafy vegetable that forms a head with strong leaves with firm ribs under the center. Unlike Iceberg Lettuces, Romaine is more nutrition dense and has a slightly bitter but fresh and mild taste, making it staple for Caesar salads and wraps. It grows well in cooler climates and is often cut in the early stages of optimal tenderness.

NUTRIENTS (per 100 grams)

HEALTH BENEFITS 

Muscle function and recovery
Containing high measures of potassium and magnesium, Romaine lettuce aids in muscle contraction, reduces cramps and supports recovery after physical activity.

Electrolyte balance
The presence of potassium, sodium, and magnesium helps maintain fluid and electrolyte balance, especially after sweating or physical exertion.

Hair growth and skull health
Nutrients such as vitamin A, iron, and folate increase blood circulation in the body and promote stronger, healthier hair growth.