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Kufri Pukhraj Potatoes
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Kufri Pukhraj potatoes are medium to large in size and are oval to oblong with a slightly lumpy shape. Its light brown to gold skin is smooth and is known for its wax-like texture. The skin also has a few shallow eyes and is speckled with small brown spots. The flesh is light yellow to gold and is waxy, firm, and dense. When cooked, Kufri Pukhraj potatoes have a mild and earthy flavor.
Kufri Pukhraj potatoes are typically available year-round in India.
Kufri Pukhraj potatoes, botanically classified as Solanum tuberosum, are grown in India to help provide sustenance and create a source of income for international trade. Potatoes such as the Kufri Pukhraj have been deemed a complete food source by the Indian representative of the United Nations Food and Agriculture Association due to their high nutritional value and hunger sustainment.
Kufri Pukhraj potatoes are an excellent source of vitamin C, potassium, and fiber.
Kufri Pukhraj potatoes are best suited for cooked applications such as boiling, roasting, or sautéing. Boiled or sautéed, Kufri Pukhraj potatoes can be sliced and incorporated into curries, soups, and added with spinach to make saag aloo. Boiled and mashed, Kufri Pukhraj potatoes can be used as the base of fillings for vegetarian samosas. They can also be combined with dried spices and fresh herbs to make a potato roast. Their mild flavor pairs well with sambar, turmeric, chili powder, mustard seeds, curry leaves, coriander, mango powder, garam masala, cumin, lime, fresh chilies, ginger, fresh mint, spinach, carrots, peas, and coconut sugar. Kufri Pukhraj potatoes will keep for a few weeks when stored in a cool and dry location away from direct sunlight.
The Central Potato Research Institute, which developed the Kufri Pukhraj and many other potato varieties, is responsible for developing the majority of the potatoes grown in India. There are seven different research stations in the various growing regions and most varieties created have been bred with the goal to produce potatoes that help provide improved nutrition for a rapidly increasing population.
The Kufri Pukhraj potato was created in 1998 by the Central Potato Research Institute (CPRI) in India. It was developed specifically to be heat resistant, early producing, and high yielding. Kufri Pukhraj potatoes are found at the local markets in India and thrive in the northern India plains and plateau regions of Uttar Pradesh, Bihar, and West Bengal.