Gherkins

We export new, high quality gherkins with good nutritional value. Traditionally, Gherkins are served cold as the cooked shape lacks its strong taste. Pickled varieties of gherkins are very common in Eastern and Central Europe.

Traditionally, Gherkins are served cold as cooked Gherkins quickly lose their intense taste. Pickled gherkins, often in sandwiches, are accompanied by other foods. They have traditionally been associated with Central and sometimes Eastern European cuisine, but are now more widespread.

It was also known sometimes as cornichon (the French word gherkin), but also historically it was known as horny cucumbers, and the real Gherkin palmally lobbed the leaves with toothed edges, tiny flowers, and prickly fruit, about five centimeters (two inches) long, born on tangled stalks.

Gherkins are only grown in South India, where the ideal soil type and suitable temperatures are not less than 15 ° C and not above 35 ° C. The most popular ones are in Karnataka, Tamil Nadu and Andhra Pradesh. The prevailing climatic conditions all year round make this area suitable for three Gherkins' crops annually.

Fruit count per kg. 5/10, 10/20, 20/30, 30/40, 40/60, 60/120, 120/160, 160/300, and 300+