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 Tender green pods, popular in Asian and African cuisines. Excellent for soups, stews, and stir-fries. 

 Small, round purple eggplants with rich flavor, perfect for curries and roasting.

 Distinctly bitter gourd used in traditional Indian dishes and herbal recipes.

 Round-shaped version of bottle gourd, used in stews and Indian vegetarian dishes.

 Fresh green peppers, medium to hot, commonly used to spice up Asian and Latin dishes.

 Small green or striped eggplants, ideal for Thai curries and stir-fried dishes.

 Long, slender beans with a crisp texture, great for sautéing or steaming.

 Light green variety with milder bitterness, commonly used in Chinese stir-fries and soups.

 Unripe papaya used in Asian salads like Thai Som Tam or for cooking.

 Light green gourd with smooth skin and mild flavor, used in soups and curries.

 Creamy, nutrient-rich fruit widely used in guacamole, salads, and smoothies.

 Sweet, juicy tropical fruit with vibrant flavor; perfect for fresh eating, desserts, or juice.

 Bright, tangy fruit with tropical sweetness, excellent for fresh cuts or juicing.

 One of the hottest chili peppers, with a fruity, smoky flavor. Ideal for sauces and marinades.

 Bright yellow pepper with intense heat and citrus notes, perfect for hot sauces and salsas.

 Sweet tropical fruit with orange flesh, rich in vitamins and enzymes; excellent for fresh eating or smoothies.

 Juicy, aromatic citrus used for drinks, dressings, and seasoning; essential in global cuisines.