Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) a biennial plant is grown as an annual vegetable crop for its dense-leaved heads. Green cabbage has numerous pale green leaves that are thick and broad with prominent veins and a slightly waxy finish. They overlap to form a dense round-to-oblate ball and can measure 15 to 18 centimeters in diameter and may weigh up to 10 pounds or 3.6 kilograms each. The leaves are firm when raw and tender when cooked. Green cabbage offers a sweet, grassy flavor with a mustardy finish referred to as "cruciferous" a trademark characteristic of Brassicas. Green cabbage can be eaten raw, cooked, and pickled. It is often showcased in coleslaws, braising greens, and salad mixes. Green cabbage can be juiced, wilted, braised, roasted, stir-fried, and grilled. It pairs well with rich ingredients such as pork, cream, aged and blue cheeses, butter, eggs, olive oil avocados, and nuts. MOQ: 5 MT Supplied from Kenya, India, Vietnam, and Indonesia.
The cashew tree is a tropical evergreen tree native to South America in the genus Anacardium that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as tall as 14 meters, but the dwarf cultivars, growing up to 6 m, prove more profitable, with earlier maturity and greater yields. The cashew seed is commonly considered a snack nut (cashew nut) eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. Like the tree, the nut is often simply called cashew. Cashew Kernel (or: raw cashew kernels, cashew kernels, cashew kernal) is the name of the raw cashew nuts after going through the processing of cashew nuts. After peeling hard and corrosive shell outside, the cashew kernel is revealed. Cashew kernels are usually not eaten raw but cooked or roasted. Used in desserts and also some curries, the roasted kernels are usually eaten as a snack. MOQ: 5 MT Supplied from Tanzania, Vietnam, India, Indonesia and Sri Lanka.
