Artichokes are perennial thistle-like plants cultivated for their edible flower buds. Artichokes are prized for their unique flavor, tender texture, and versatility in culinary applications, including steaming, boiling, grilling, roasting, and sautéing. They are commonly used in salads, dips, appetizers, soups, stews, and side dishes, as well as in more elaborate dishes such as artichoke risotto, pasta, and pizza.

Origin: Artichokes are believed to have originated in the Mediterranean region, particularly around the area of modern-day Tunisia, Algeria, and Morocco.

Growing Regions: Today, artichokes are grown in various regions around the world with suitable climates and soil conditions. Major artichoke-producing countries include: Italy, Spain, France, United States, Egypt, Israel, Argentina, and Chile.

Varieties: 

• Green Globe is one of the most popular and widely cultivated varieties of artichoke. It has large, round, green flower buds with thick, fleshy scales and a meaty heart.
• Imperial Star is an early-maturing variety of artichoke that produces uniform, medium-sized flower buds.
• Purple of Romagna is an Italian heirloom variety known for its deep purple color and rich, earthy flavor.
• Violetta di Chioggia is another Italian heirloom variety with striking violet-purple flower buds and a delicate, sweet flavor. It is commonly used in salads and appetizers.
• Big Heart is a large, round variety of artichoke with thick, meaty scales and a substantial heart. It is prized for its size and flavor, making it suitable for stuffing and grilling.

Asparagus, scientifically known as Asparagus officinalis, is a perennial flowering plant cultivated for its young shoots, which are harvested and consumed as a vegetable. Asparagus is prized for its delicate flavor, tender texture, and versatility in culinary applications. It is commonly used in salads, soups, stir-fries, pasta dishes, and as a side vegetable served alongside meats and seafood.

Origin: Asparagus is believed to have originated in the eastern Mediterranean region, particularly in areas around modern-day Greece and Turkey. It has been cultivated for thousands of years for its culinary and medicinal properties.

Growing Regions: Today, asparagus is grown in various regions around the world with suitable climates and soil conditions: China, Peru, Mexico, United States, Spain, Germany, Italy, France.

Varieties: 

• Green Asparagus is the most widely cultivated and consumed variety of asparagus. It has green stems with tightly closed, compact tips. It can be cooked in various ways, including steaming, boiling, grilling, roasting, and sautéing.
• Purple Asparagus has vibrant purple stems with a slightly sweeter and nuttier flavor compared to green asparagus. It contains higher levels of antioxidants due to its purple pigmentation.
• White Asparagus is grown underground or shielded from sunlight to prevent the development of chlorophyll, resulting in pale white stems. It has a milder, more delicate flavor compared to green asparagus. It is used in European cuisine.
• Wild Asparagus, also known as "sparrow grass," is a smaller and thinner variety of asparagus that grows in the wild. It has a more intense flavor and fibrous texture compared to cultivated varieties. Wild asparagus is often foraged and used in dishes such as omelets, frittatas, and pasta.
• Hybrid Varieties, developed through selective breeding, combining traits from different species to enhance flavor, yield, and disease resistance.

Corn is a cereal grain that is widely cultivated for its edible seeds and used as a staple food in many parts of the world. Corn is prized for its versatility, nutritional value, and wide range of culinary uses. It is used in various forms, including fresh, frozen, canned, dried, and processed into products such as cornmeal, corn flour, corn oil, and corn syrup.

Origin: Corn is believed to have originated in Mesoamerica, specifically in what is now southern Mexico, thousands of years ago. Corn played a crucial role in the development of ancient civilizations such as the Maya, Aztec, and Inca, serving as a dietary staple and cultural symbol.

Growing Regions: Corn is grown in various regions around the world with suitable climates and soil conditions: United States, China, Brazil, Argentina, Mexico, Hungary.

Varieties: There are thousands of corn varieties cultivated worldwide, each with its own characteristics, flavors, and uses. Some common types of corn include:

• Sweet Corn is a type of corn with higher sugar content, giving it a sweet and juicy flavor. It is commonly consumed as a vegetable and is harvested in the "milk stage" when kernels are still tender and juicy. Sweet corn is popular for fresh consumption, canning, and freezing.
• Popcorn is a type of corn with a hard, moisture-sealed hull that contains a dense starchy interior. When heated, the moisture inside the kernel turns into steam, causing the kernel to explode and puff up. Popcorn is popular as a snack food and is commonly flavored with butter, salt, or other seasonings.
• Dent Corn, also known as field corn, is the most widely cultivated type of corn globally. It is characterized by a depression or "dent" at the top of each kernel when dried. It is primarily used for animal feed, ethanol production, and processed food products.
• Flour Corn has soft starchy kernels that are easily ground into flour. It is used in traditional Native American and Mexican cuisines.

Bamboo is a type of grass. Bamboo shoots, which are the young, tender shoots of certain bamboo species, are commonly used as a vegetable ingredient in various cuisines, particularly in Asian cooking.

Origin: Bamboo is native to many regions worldwide, including East Asia, South Asia, Southeast Asia, and parts of Africa and the Americas.

Growing Regions: Cultivation of bamboo for commercial purposes often occurs in China, India, Indonesia, Vietnam, and various other Asian and African countries.

Varieties: Common edible bamboo shoot varieties include:

• Moso Bamboo: This species is native to China and is one of the largest and most commercially important bamboo species. Its young shoots are harvested for culinary use.
• Common Bamboo: Widely distributed in tropical regions, this species produces edible shoots that are popular in various cuisines.
• Giant Bamboo: Native to Southeast Asia, this species is known for its large, tender shoots and is cultivated for both culinary and commercial purposes.

Broccoli is a nutritious vegetable that belongs to the Brassica oleracea species, which also includes cabbage, cauliflower, kale, and Brussels sprouts. 

Origin: Broccoli is believed to have originated from wild cabbage plants that grew in the Mediterranean region of Europe. It was cultivated by the ancient Romans.

Growing Regions: Broccoli is grown in various regions around the world with temperate climates. Major producers include China, India, the United States, Italy, Spain, and Mexico.

Varieties: 

• Calabrese Broccoli is the most common type of broccoli found in supermarkets. It has large, blue-green heads with tightly packed florets and thick stalks. Calabrese broccoli is known for its mild flavor and versatility in cooking.
• Sprouting Broccoli produces numerous small heads with long, slender stems. It is harvested before the heads fully develop and is prized for its tender texture and sweet flavor.
• Romanesco Broccoli has striking lime-green heads with spiraled fractal patterns. It has a slightly nutty flavor and crunchy texture, and it is often used in gourmet cooking for its unique appearance.
• Purple Broccoli has deep purple heads and stems. It is similar in flavor and texture to traditional broccoli but adds a vibrant pop of color to dishes.
• Broccolini, also known as baby broccoli, is a hybrid vegetable that is a cross between broccoli and Chinese broccoli. It has long, slender stems with small broccoli-like florets and is known for its mild, slightly sweet flavor.

Cherry peppers, also known as cherry chilies or cherry bomb peppers, are a type of chili pepper known for their small, round shape and mild to moderate heat.

Origin: Cherry peppers are believed to have originated in South America, particularly in regions such as Brazil and Peru. They were later introduced to Europe and other parts of the world through the Columbian Exchange.

Growing Regions: Cherry peppers are popular in Mediterranean countries such as Italy and Spain, where they are used in traditional cuisine. In addition, cherry peppers are cultivated in the United States, Mexico, South America.

Varieties: 

• Cherry Bomb is one of the most popular varieties, known for its round shape and vibrant red color. Cherry bomb peppers have a mild to moderate level of heat, making them versatile for use in various dishes, including pickling, stuffing, and sauces.
• Hungarian Cherry is popular in Hungarian cuisine. It has a similar appearance to cherry bomb peppers but may vary slightly in heat level and flavor.
• Sweet Cherry are mild in heat and are primarily used for their sweet flavor. They are often pickled and used as a condiment or added to salads and antipasto platters.
• Hot Cherry packs more heat than the sweet varieties, ranging from moderate to hot on the Scoville scale. Hot cherry peppers are commonly used in spicy dishes, salsas, and hot sauces.
• Pimento peppers are a specific type known for their sweet, mild flavor. They are commonly used as a stuffing for olives and in various Mediterranean and Spanish dishes.

Chilli peppers, also spelled chili peppers or simply chilies, are fruits of plants from the genus Capsicum. They are widely used in cuisines around the world to add heat, flavor, and color to dishes.

Origin: Chilli peppers are native to the Americas, specifically to regions of Central and South America. They have been cultivated and consumed for thousands of years by indigenous peoples of the Americas.

Growing Regions: Chilli peppers are grown in many countries worldwide, particularly in regions with warm climates. Major producers include countries such as China, India, Mexico, Thailand, Indonesia, Nigeria, and the United States. 

Varieties: There are thousands of chilli pepper varieties. Some common varieties include:

• Jalapeño are medium-sized chilli peppers with a bright green color when immature, turning red as they ripen.
• Habanero peppers are small, lantern-shaped chillies that are among the hottest peppers in the world. They come in various colors, including orange, red, yellow, and green, and are prized for their intense heat and fruity flavor.
• Thai Bird's Eye peppers are small, thin chillies that pack a lot of heat. They are commonly used in Thai cuisine to add spice to dishes such as curries, stir-fries, and soups.
• Cayenne peppers are long, slender chillies with a medium to hot level of heat. They are often dried and ground into cayenne pepper powder, which is used as a seasoning in many cuisines worldwide.
• Serrano peppers are similar in appearance to jalapeños but are smaller and hotter.
• Anaheim peppers are mild to medium in heat and are commonly used in Southwestern and Mexican cuisines.

Gherkins, also known as pickling cucumbers, are a type of cucumber that is specifically cultivated for pickling. They are typically smaller and have a bumpy, textured skin compared to regular slicing cucumbers.

Origin: They have been cultivated for thousands of years in various regions around the world. Historically, gherkins were grown in regions with temperate climates, particularly in areas around the Mediterranean and parts of Asia.

Growing Regions: Gherkins are grown in numerous countries across the globe. Major producers include the United States, India, Turkey, China and various European countries such as Poland, the Netherlands, and Spain.

Varieties: There are several varieties of gherkins, each with its own unique characteristics in terms of flavor, size, and texture. Some popular varieties include:

• Boston Pickling variety is known for its crisp texture and excellent flavor, making it a favorite for pickling.
• National Pickling cucumbers are prized for their uniform size and shape, making them ideal for canning.
• Bush Pickle plants have a compact growth habit, making them suitable for small gardens or containers. They produce small, flavorful cucumbers perfect for pickling.
• Homemade Pickles variety is prized for its excellent flavor and crunchy texture. It's commonly used for homemade pickling projects.
• Parisian Pickling cucumbers are smaller in size compared to some other varieties, making them ideal for making cornichons, a type of small French pickle.

Green peas are a popular legume that is widely cultivated and consumed around the world. They are known for their sweet flavor and tender texture, making them a versatile ingredient in various cuisines.

Origin: Green peas are believed to have originated in the Mediterranean region and the Middle East.

Growing Regions: Major producers of green peas include China, India, Russia, the United States, Canada and various European countries such as France, Hungary, the United Kingdom and Germany.

Varieties: 

• Garden Peas, also known as English peas, are the traditional variety with round, sweet peas encased in smooth, bright green pods.
• Snow Peas have flat, edible pods with small, tender peas inside. They are harvested before the peas fully develop, giving them a delicate flavor and crisp texture.
• Snap Peas also known as sugar snap peas, have plump, crunchy pods with full-size peas inside.
• Green Pea Varieties for Processing: In addition to fresh consumption, green peas are also grown for processing into frozen, canned, or dried products.

Grilled vegetables benefit from the smoky aroma and serve as an eye catcher on any plate. Little extra preparation is required for additional processing, because the products are ready for consumption.

RA STE Commerce offers various types of grilled vegetables in a variety of sizes and cuts.

Jalapeño is a fruit of the Capsicum pod type. It is a medium sized hot pepper.

Origin: Jalapeño is named after the city of Xalapa in Veracruz, Mexico, where it was traditionally cultivated. It has been used by the Aztecs prior to the Spanish conquest and has a rich history in Mexican cuisine.

Growing Regions: Jalapeños are primarily grown in Mexico. They are also cultivated in the United States, China, Peru, Spain and India.

Varieties: There are many varieties of Jalapeño peppers, ranging in size, color, and heat level. Some of the known varieties include:

• TAM Jalapeño: A milder version with less heat.
• NuMex Pinata: Known for its multiple colors and mild heat.
• Mammoth Jalapeño: Larger in size, suitable for stuffing.
• Purple Jalapeño: Standard in heat but unique in its purple color.
• Jalafuego: Notably spicier than the average Jalapeño.
• Goliath Jalapeños: One of the largest varieties, ideal for those who prefer a substantial pepper.

Agaricus mushrooms, commonly known as button mushrooms, belong to the Agaricus genus and are one of the most widely cultivated mushrooms worldwide.

Growing Regions: Agaricus mushrooms are grown in many countries around the world, particularly in regions with suitable climates and conditions for mushroom cultivation. They are typically cultivated in controlled environments such as mushroom farms or indoor facilities, where temperature, humidity, and ventilation can be regulated to optimize growth.

Varieties: Some common varieties include:

• White button mushrooms are the most widely cultivated and consumed variety of Agaricus mushrooms. They have a mild flavor and firm texture, making them versatile for use in a wide range of culinary applications. White button mushrooms can be harvested at different stages of maturity, from small buttons to fully grown caps.
• Cremini mushrooms, also known as brown or baby bella mushrooms, are a variety of Agaricus bisporus that are harvested when they are slightly more mature than white button mushrooms. They have a deeper flavor and firmer texture compared to white button mushrooms and are often used in cooking and as a meat substitute in dishes such as burgers and stews.
• Portobello mushrooms are fully mature Agaricus bisporus mushrooms that have been allowed to grow to a larger size. They have a meaty texture and rich, earthy flavor, making them popular for grilling, roasting, and stuffing.

Olives are the fruits of the olive tree, which is native to the Mediterranean region and parts of Asia and Africa. Olives are prized for their rich flavor, nutritional value, and versatility in culinary applications, making them a staple ingredient in Mediterranean and international cuisines.

Origin: Olives have been cultivated for thousands of years, with evidence of olive cultivation dating back to ancient civilizations such as the Greeks, Romans, Egyptians, and Phoenicians. The olive tree is believed to have originated in the Mediterranean basin, particularly in the regions of modern-day Greece, Italy, and Turkey.

Growing Regions: Olives are grown in various regions around the world with suitable climates and soil conditions. Some of the major olive-producing countries: Spain, Italy, Greece, Turkey, Morocco, Portugal.

Varieties: There are thousands of olive varieties cultivated worldwide, each with its own characteristics, flavor profiles, and culinary uses. Some common types of olives include:

• Kalamata olives are large, dark purple olives with a rich, fruity flavor. They are commonly used in Greek cuisine, particularly in salads, mezes, and as a table olive.
• Green Manzanilla olives are small to medium-sized green olives with a crisp texture and slightly nutty flavor. They are often used as a cocktail olive or in Spanish dishes such as tapenade and paella.
• Black Mission olives are small, dark purple-black olives with a meaty texture and mild, fruity flavor. They are commonly used in Mediterranean cuisine, particularly in salads, pizzas, and pasta dishes.
• Hojiblanca olives are medium to large-sized green olives with a mild, buttery flavor. They are widely used in Spanish cuisine, particularly in olive oil production and as a table olive.
• Picholine olives are small to medium-sized green olives with a crisp texture and tangy, slightly bitter flavor. They are commonly used in French cuisine, particularly in salads, tapenades, and as a garnish.

Onions are a widely used and versatile vegetable in culinary practices around the world. Onions are valued for their versatility, flavor-enhancing properties, and nutritional benefits, making them an essential ingredient in cuisines around the globe.

Origin: Onions have been cultivated for thousands of years and are believed to have originated in Central Asia, in the region encompassing modern-day Iran and Pakistan.

Growing Regions: Onions are grown in various regions worldwide, with different varieties adapted to different climates and soil conditions: China, India, United States, Netherlands, Egypt, Turkey.

Varieties: There are many varieties of onions, each with its own characteristics, flavor profiles, and culinary uses. Some common types of onions include:

• Yellow onions are the most widely cultivated and consumed type of onion globally. They have a strong, pungent flavor and are commonly used in cooked dishes, soups, stews, and sauces.
• Red Onions have a milder and sweeter flavor compared to yellow onions. They are often used raw in salads, sandwiches, and salsas, as well as cooked in various dishes for their vibrant color and flavor.
• White onions have a mild and slightly sweet flavor with a crisp texture. 
• Sweet onions have a high sugar content and mild flavor. They are prized for their sweetness and are often eaten raw or lightly cooked to preserve their delicate flavor.
• Shallots are smaller and milder onions with a hint of garlic flavor. They are commonly used in French and Asian cuisines for their subtle taste and aroma, particularly in sauces, dressings, and marinades.

Paprika, scientifically called Capsicum annuum, are a group of plants that include different varieties of paprika and peppers, such as sweet pepper, paprika, cayenne pepper, jalapeño and others. Paprika is prized for its vibrant color, rich flavor, and versatility in culinary applications, including seasoning, marinades, rubs, sauces, and garnishes.

Origin: Paprika is believed to have originated in Central and South America, where chili peppers have been cultivated for thousands of years. It have been introduced to Europe by Spanish and Portuguese explorers in the 16th century after the Columbian Exchange.

Growing Regions: Paprika is produced in various regions around the world with suitable climates for pepper cultivation: Hungary, Spain, Turkey, United States, Mexico.

Corn is a cereal grain that is widely cultivated for its edible seeds and used as a staple food in many parts of the world. Corn is prized for its versatility, nutritional value, and wide range of culinary uses. It is used in various forms, including fresh, frozen, canned, dried, and processed into products such as cornmeal, corn flour, corn oil, and corn syrup.

Origin: Corn is believed to have originated in Mesoamerica, specifically in what is now southern Mexico, thousands of years ago. Corn played a crucial role in the development of ancient civilizations such as the Maya, Aztec, and Inca, serving as a dietary staple and cultural symbol.

Growing Regions: Corn is grown in various regions around the world with suitable climates and soil conditions: United States, China, Brazil, Argentina, Mexico, Hungary.

Varieties: There are thousands of corn varieties cultivated worldwide, each with its own characteristics, flavors, and uses. Some common types of corn include:

• Sweet Corn is a type of corn with higher sugar content, giving it a sweet and juicy flavor. It is commonly consumed as a vegetable and is harvested in the "milk stage" when kernels are still tender and juicy. Sweet corn is popular for fresh consumption, canning, and freezing.
• Popcorn is a type of corn with a hard, moisture-sealed hull that contains a dense starchy interior. When heated, the moisture inside the kernel turns into steam, causing the kernel to explode and puff up. Popcorn is popular as a snack food and is commonly flavored with butter, salt, or other seasonings.
• Dent Corn, also known as field corn, is the most widely cultivated type of corn globally. It is characterized by a depression or "dent" at the top of each kernel when dried. It is primarily used for animal feed, ethanol production, and processed food products.
• Flour Corn has soft starchy kernels that are easily ground into flour. It is used in traditional Native American and Mexican cuisines.

Sweety Drops are a type of small, tear-shaped pepper known for their vibrant color, sweet flavor, and crunchy texture. Sweety Drops are often used as a garnish, topping, or ingredient in various dishes, including salads, sandwiches, pizzas, antipasto platters, and appetizers.

Origin: Sweety Drops are a variety of pepper native to the Peruvian Andes in South America. They are cultivated in the high-altitude regions of Peru, particularly in the valleys and plateaus of the Andes Mountains.

Growing Regions: Sweety Drops are primarily grown in Peru, where they are cultivated in the fertile soils and temperate climates of the Andean region.