Pahadi Mooli

"Pahadi Mooli, or Himalayan Radish, is a longer, thinner, and more aromatic variety of radish found in the cooler altitudes of Uttarakhand. Grown naturally in organic-rich mountain soil, it has a milder pungency and a unique earthy sweetness.
Taste: Crisp, mildly pungent with a natural sweetness Texture: Juicy and crunchy, especially when freshly harvested Season: Winter crop (October–February)"

History & Cultural Significance

'"Grown organically by local farmers in terraced fields without chemical fertilizers. Used traditionally in pahadi kitchens, both for cooking and as a home remedy. Regarded as a natural antibiotic in Uttarakhand households. Also offered in local temples as part of herbal preparations."