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Tomato

Tomatoes were domesticated in Central America around 500 BC. These bright red berries have over 2000 varieties and were even used as table decorations in Italy for their beauty during the 17th and 18th centuries. Today, they are a crucial part of almost all cuisines all over the world. Tomatoes are used for the base of many Indian curries, giving them a mildly sweet and tangy flavour along with a beautiful red colour. But tomatoes are most widely used in sauces and ketchup all over the world. 

Image by engin akyurt

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Chilli

Chilies belong to the pepper family and are used for their spiciness. Different varieties of chili peppers have different levels of hotness. Peppers are believed to be the first pants to be domesticated and since they mutate very quickly, there are innumerable varieties of peppers that can be found. Interestingly only mammals can feel the hotness of peppers. Birds are completely immune to it, and as a result, spread the growth of wild peppers by eating them and excreting their seeds. 

Image by Shane Kong

22

Eggplant

Native to Southeast Asia, eggplants or aubergines are cultivated in warm climates for their edible fruit. Eggplants vary widely in their shapes, size, and even color. Eggplants feature in the classic dishes of several regions; in the Greek moussaka, the Italian eggplant parmigiana, and the Middle Eastern relish baba ghanoush. This vegetable is quite diverse and can be baked, fried, grilled, boiled, and roasted. 

Eggplant plants can grow 2-4 feet tall and can start producing fruit as soon as 100 days after planting seeds. 

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Cabbage

Cabbages belong to the Cruciferae family and are native to China. It is a rather hardy vegetable and can be preserved. This nutritious vegetable is high in dietary fiber, vitamin C, vitamin K, folate, potassium, manganese, vitamin A, thiamin, vitamin B6, calcium, and iron. Cabbages grow best in cool and moist places with temperatures between 15-21 degrees celsius. They can be eaten raw in salads, stir-fried, made into curries, or pickled to increase their shelf life.

Image by Nina Luong
Image by Dan-Cristian Pădureț