Skip to Content

All products

Sort By Sort By: Featured
Pepper Orange

Pepper Orange

Sweet, fruity bell pepper with thick, juicy walls; adds vivid color to raw salads and fajitas.
14.00 SR
Pepper Green

Pepper Green

Crisp, savory bell pepper with a slightly bitter, clean bite; versatile for cooking and raw prep.
7.00 SR
Jalapeno Red

Jalapeno Red

Vine-ripened red jalapenos with a sweeter flavor profile combined with lingering heat.
20.00 SR
Jalapeno Green

Jalapeno Green

Moderately hot thick-fleshed green chili; widely used for slicing, pickling, and salsas.
17.00 SR
Eggplant Small

Eggplant Small

Baby/egg-sized eggplants; popular for stuffing (Mahshi), pickling, and curries.
7.50 SR
Eggplant Big

Eggplant Big

Large globe/Italian purple eggplant with meaty, absorbent white flesh; standard for baba ghanoush and baking.
5.00 SR
Cucumber

Cucumber

Cool, hydrating green-skinned vegetable with mild, crisp flesh; foundational for fresh salads and mezze.
5.00 SR
Chilli Red

Chilli Red

Mature hot red peppers providing vibrant color and concentrated spicy heat.
14.00 SR
Chilli Green

Chilli Green

Crisp hot green peppers providing fresh, sharp heat for curries, chutneys, and sauces.
11.50 SR
Beans Green

Beans Green

Slender, snap green beans; versatile side dish served steamed, sautéed, or blanched.
10.00 SR
Beans Flat

Beans Flat

Broad, tender green pods with flat edible seeds; cooked in olive oil stews and braises.
11.50 SR
Turnip

Turnip

Round white-and-purple root with a crisp, slightly mustardy bite; common in Middle Eastern pickles and stews.
4.50 SR
Spring Onion

Spring Onion

Young green onions with small white bulbs and long green stalks; used in stir-fries, dressings, and garnishes.
8.00 SR
Red Radish

Red Radish

Small, round, bright red globes with crisp, peppery white interiors; used raw in mezze and salads.
7.50 SR
Radish White

Radish White

Large Asian daikon radish with crisp, juicy white flesh and mild peppery heat; used in pickling and stocks.
4.50 SR
Potato Sweet

Potato Sweet

Tuberous root with copper skin and dense, sweet orange flesh; popular roasted, mashed, or made into fries.
6.00 SR
Potato

Potato

High-starch/all-purpose tubers; foundational staple for frying, roasting, mashing, and baking.
3.00 SR
Onion Yellow

Onion Yellow

High-sulfur brown-skinned allium that caramelizes deeply; the primary culinary base for sautéing and stocks.
3.00 SR
Onion White

Onion White

Crisp allium with a clean, sharp, pungent bite; traditional choice for salsas and Middle Eastern fare.
5.00 SR
Onion Red

Onion Red

Mild to sweet allium with purple skin and layered red flesh; standard for fresh salads, sandwiches, and grilling.
4.50 SR
Leeks

Leeks

Mild, sweet allium with cylindrical white stalks and dark green leaves; used for soups, braises, and quiches.
13.00 SR