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Chopped raw, garlic has a pungent taste and odor. But when whole cloves are simmered or roasted, the heat transforms the alliin into new, larger molecules before they meet the alliinase.

Fennel has a very mild anise or licorice flavor that can be enhanced or sweetened depending on how it is cooked (or not cooked). When diced and sauteed with onions as one of the first steps when making a soup or stew, fennel becomes very sweet.

Cucumbers tend to grow bitter when the plant is under stress from inconsistent water, fluctuating temperatures or poor soil. The higher the level of the compound, the more bitter the fruit.

Telegraph Cucumbers are sweeter than the short cucumbers. Telegraph cucumbers are related to watermelons & have a refreshing, watery flesh, crisp texture & cool taste.

Floral and citrusy, coriander is a very fresh-tasting spice. Its mildly sweet, lemony flavor is often harnessed in conjunction with other spices in savory recipes; you’ll often see cumin and coriander paired together.

scallions have the sharp, somewhat-spicy, peppery flavor that white and yellow onions produce. This makes them a nice substitute for small amounts of chopped onions, in a pinch.

They may have glossy good looks, but it’s their juicy taste that makes these tomatoes famous. Slice and add a splash of olive oil and a pinch of pepper, or try in chilled soup.

the darker its colour, the stronger its flavour. It has a very mildly bitter taste and a texture that’s both crisp and succulent and is eaten either raw or cooked.

Plain, raw cauliflower has a mild, slightly nutty flavor that’s far from powerful. Think of raw cauliflower as the veggie version of plain, cooked, canned white beans

Rainbow carrots are a mix of colorful carrot varieties picked at their immature stages for young harvest. Typical varieties that are grown for the mix are yellow stone, white satin, purple haze, black knight, nantes and atomic red making for a perfect array of tender-crisp, sweet and earthy carrots...