Vibrant, fresh amaranth leaves—rich in protein, calcium, iron, and vitamin C. Light and tender, perfect for stir-fries, saag, soups, and fusion salads.
Harvested fresh, cleaned, and packed within hours to preserve color and nutrients.
Known as “green amaranth” or “lal saag,” used widely in Andhra, Odisha, West Bengal, and Tamil Nadu cuisines.
High in vitamins A, C, iron, calcium, and fibre; low in oxalates when boiled or blanched.
Airtight packaging in 500 g portions for convenience and longer refrigerated shelf life.
