Sour Fruit ( Thekera Tenga)

Sour fruit, also known as Thekera Tenga, is a type of fruit that is commonly found in South and Southeast Asia, particularly in India. The fruit is small and green, with a sour and tangy taste that is similar to tamarind.

Category:

Sour fruit offers several health benefits due to its nutritional properties, including:

  1. High in Antioxidants: Sour fruit is rich in antioxidants, such as vitamin C, which can help to protect the body against damage from free radicals and boost the immune system.
  2. Digestive Health: Sour fruit is a good source of fiber, which can help to promote digestive health and prevent constipation.
  3. Anti-Inflammatory Properties: Sour fruit contains several anti-inflammatory compounds that can help to reduce inflammation in the body and relieve pain associated with conditions such as arthritis.
  4. Oral Health: Sour fruit has antibacterial properties that can help to reduce the growth of bacteria in the mouth, preventing cavities, gum disease, and bad breath.
  5. Immune System Boost: Sour fruit is rich in vitamin C, which is essential for a healthy immune system, and can help to prevent and fight off infections.
  6. Weight Management: Sour fruit is low in calories and high in fiber, making it a good choice for weight management and satiety.

Similar Products

  • Rajma

    Rajma, also known as kidney beans, is a popular legume that is widely used in Indian cuisine. It has a reddish-brown color and a kidney-like shape, which is where its name comes from.

  • Red Sugarcane

    Red sugarcane, also known as purple sugarcane or black sugarcane, is a variety of sugarcane that has a reddish-purple color. It is a tall, perennial grass that is native to tropical regions and is widely cultivated for its sweet juice, which is used to make sugar, molasses, and rum.

  • Hatkora

    Hatkora is a citrus fruit that is native to the Northeastern regions of India. It is a small, round fruit with a thin, smooth skin that is usually green or yellow in color. The fruit is highly aromatic and has a tangy, sour taste with a hint of bitterness.

  • Sichuan Pepper

    Sichuan Pepper, also known as Szechuan pepper, is a spice that is commonly used in Chinese cuisine, especially in Sichuan cuisine. It is made from the dried berries of the prickly ash tree.

    Sichuan Pepper has a unique flavor profile that is both citrusy and numbing, due to the presence of a compound called hydroxy-alpha-sanshool. This numbing effect is what sets Sichuan Pepper apart from other types of pepper.

  • King Chilly

    King Chilly, also known as Bhut Jolokia or Ghost Pepper, is a type of chili pepper that is famous for its extreme spiciness. It is native to India and is considered one of the hottest peppers in the world, measuring over one million Scoville Heat Units (SHU).

    King Chilly has a unique flavor profile, with a sweet, fruity taste followed by an intense, fiery heat that can cause a burning sensation in the mouth and throat. It is often used in cooking to add heat and flavor to dishes, such as curries, sauces, and marinades.

    The GI tag for King Chilly from Assam is a recognition of the chili pepper’s unique and specific geographical origin and the qualities that are associated with the region. This tag ensures that the pepper is grown and cultivated in a specific region of Assam, using traditional cultivation methods that are specific to the region’s soil and climate. The GI tag is a mark of authenticity and quality, and helps to promote and protect the region’s agricultural heritage and economy by establishing a unique identity for the product and creating a competitive advantage in the market.

  • Mustard

    Mustard from Assam is a unique variety of mustard that is grown and cultivated in the state of Assam, located in northeast India. It is a popular ingredient in Assamese cuisine and is known for its distinctive flavor and aroma.

    The mustard seeds from Assam are typically smaller in size and have a darker color than other varieties of mustard seeds. This gives the mustard from Assam a stronger and more pungent flavor, making it a preferred choice for cooking and seasoning in the region.

    Assamese mustard is often used in traditional dishes like “masor tenga” (sour fish curry), “aloo pitika” (mashed potato dish), and “bamboo shoot pickle”. It is also used to make a popular condiment known as “kasundi”, which is made by mixing mustard seeds with vinegar and other ingredients.

  • Arecanut

    Arecanut of Assam is a variety of betel nut that is grown in the northeastern state of Assam in India. This type of arecanut is known for its unique flavor and is highly valued in the local market.

    The arecanut trees in Assam are typically grown in hilly and forested regions, and the nuts are harvested twice a year. The harvested nuts are then sun-dried or smoked to remove the moisture content and to enhance the flavor.

  • Paddy

    Paddy, also known as rice paddy, is a plant that belongs to the grass family. It is one of the most important food crops in the world, with millions of people relying on it as a staple food. Paddy is cultivated in flooded fields, where it grows to a height of around 3-6 feet.

  • Maize

    Maize, also known as corn, is a staple food and one of the most widely grown crops in the world. It is a type of cereal grain that is typically yellow or white in color, and is characterized by its distinctive kernel shape.

  • Pineapple

    Pineapple is a tropical fruit known for its sweet and tangy flavor. It has a tough, spiky exterior that hides a juicy, yellow flesh inside. Pineapple is a versatile fruit that can be eaten raw, cooked, or used in a variety of recipes.