Description

Baby corn is a cereal grain brought from corn harvested early while the stalks are still small and immature. It typically is eaten whole – cob included – in contrast to mature corn, whose cob is too hard for human consumption. It is eaten both raw, cooked, and in stir fry dishes.

• Fresh, hygienic, natural.
• Graded, sorted, premium quality fruits and vegetables.

Baby corn is internationally loved and used in multiple continental cuisines from Europe to Southeast Asia. It is majorly used in pizzas, pasta, noodles, stir fry, salad, rice preparations, etc. Its looks and taste are its winning attributes.

With baby corn as an ingredient, value-added food products such as soup, cutlet, pickle, Manchurian, burfi, and halwa could also be prepared.