Spinach

Also Known As: Spinach Leaves, Palak, Palak Keerai

Spinach is a tender leafy green vegetable widely used in Indian and international cooking. It has a mild flavour and soft texture when cooked, making it suitable for curries, dals, soups and many other everyday preparations.

Our Spinach is sourced from various farming families in and around Bengaluru, Karnataka, following traditional and indigenous farming practices. The actual farmer, growing area, variety and harvest characteristics may vary depending on the season and availability.

As a fresh leafy vegetable, Spinach is naturally delicate and has a shorter shelf life than many root and tuber vegetables.

Benefits of Using

Spinach naturally provides:

• Vitamin K, naturally present in leafy green vegetables.
• Vitamin A precursors, including carotenoids.
• Vitamin C in varying amounts.
• Folate (vitamin B9).
• Minerals such as iron, magnesium and potassium.
• Dietary fibre, as part of a balanced diet.
• Naturally low in fat and calories.

These are general nutritional characteristics and are not medical claims.

Common Uses

Spinach can be used in many everyday preparations:

• Palak dal
• Spinach curry
• Palak paneer
• Spinach sambar
• Spinach soup
• Spinach poriyal
• Keerai masiyal
• Spinach chapati or roti
• Spinach dosa
• Smoothies and fresh preparations
• Mixed vegetable dishes
• Stir-fries

Natural Freshness & Shelf Life

Spinach is a delicate, high-moisture leafy vegetable and naturally has a shorter shelf life.

After harvesting, the leaves may gradually:

• Lose moisture
• Wilt or become less crisp
• Become soft
• Develop slight yellowing
• Show minor natural leaf damage
• Deteriorate if exposed to excessive moisture

Temperature and handling have a significant effect on how long Spinach remains fresh.

Why Spinach May Spoil Faster

Leafy vegetables naturally lose water after harvesting and are more sensitive to temperature and moisture than many other vegetables.

Spinach may spoil faster when:

• Kept at room temperature for too long
• Stored while excessively wet
• Packed tightly with trapped moisture
• Exposed to heat
• Crushed or damaged during handling
• Stored for an extended period after harvesting

We rely on careful harvesting, handling and natural storage practices, rather than chemical preservatives to artificially extend the shelf life of fresh vegetables.

Storage

For better freshness:

• Refrigerate Spinach as soon as possible after delivery.
• Remove damaged or spoiled leaves.
• Avoid washing the entire bunch before storage.
• If the leaves are wet, gently remove excess moisture before refrigeration.
• Wrap loosely in a clean, breathable material or suitable vegetable bag.
• Avoid tightly sealing wet Spinach because trapped moisture can encourage deterioration.
• Wash thoroughly just before cooking.
• Use as early as possible for the best freshness and texture.

Natural Variation

Naturally grown Spinach may vary in:

• Leaf size
• Leaf shape
• Green colour intensity
• Stem thickness
• Tenderness
• Bunch size
• Leaf texture
• Aroma
• Natural moisture content

These differences are influenced by variety, season, soil, weather, maturity and harvesting conditions.

Replacement Policy

Generally, fresh leafy vegetables are not eligible for replacement because of normal natural variation or ordinary spoilage after delivery.

Differences in leaf size, colour, stem thickness, bunch size and natural appearance are considered normal characteristics of fresh Spinach.

If there is a genuine quality issue that was already present at the time of delivery, please provide clear photographs and the relevant order details. The matter can be reviewed on a case-by-case basis.

Our Commitment

We aim to provide Spinach sourced through our network of farming families in and around Bengaluru, Karnataka, using traditional and indigenous farming practices.

Leafy vegetables are particularly sensitive to harvesting time, weather, temperature and handling. We encourage customers to refrigerate Spinach promptly and consume it while fresh.

Know the farmer. Know the source. Understand the food. Store it properly. Enjoy it fresh.