How to pick right and flavourful vegetables in the market

When we say that cooking is a blend of art and science, we often miss the importance of getting the right ingredients. In a time when adulteration has become an integral part of the grocery, fruit, and vegetable market, getting the authentic and non-adulterated ingredients is very challenging. And sometimes, the adulterated ones are so pleasing to the eyes that the authentic ones are neglected. Addressing the issue, Shweta Shah, a celebrity nutritionist, recently shared a post on Instagram, where she talked about how to choose the most flavorful & fresh ones every time. Scroll down to find out.

Not flavourful: If they are oval, slightly firm, sweeter in taste, then avoid them for cooking, as they are only good for salads.
Flavourful: The one which are round, deep red in colour, and have a sour taste without vine, are best for cooking, states Shweta.

Not Flavourful: If they are dark purple in colour, have thick dark layers and have open ends, avoid them.
Flavourful: The ones which are pink in colour, have thin papery skin, and have proper closed ends, they are rich in flavours and perfect for cooking.

Not Flavourful: The ones with dark shiny green skin and have overly smooth skin, are actually layered with wax and should be avoided.
Flavourful: The local varieties with greenish-yellow skin and slight stripes are said to be flavourful according to Shweta.

Not Flavourful: The ones with greenish spots and are soft and round in shape are too sweet and should be avoided for cooking.
Flavourful: The long ones with firm and even brown skin are good for cooking and are said to be flavourful as well.

Not Flavourful: Those ginger which are shiny and have smooth and dry outer skin, have no fiber and taste and one should avoid them. '
Flavourful: Ginger with rough and slightly dirty skin are fibrous and aromatic and are perfect for cooking.

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