Palak Spinach

Palak, or spinach, is one of the most nutritionally dense leafy vegetables available and a staple green in Indian households. These fresh, vibrant green leaves are sourced daily from farms in Maharashtra, Punjab, and Karnataka where the cool weather of the growing season produces particularly tender and flavourful spinach with deep green colour. Fresh palak is exceptionally rich in iron, making it one of the most effective dietary sources for vegetarians and vegans managing anaemia. However, the iron in spinach is non-haem iron, which is best absorbed when consumed with Vitamin C — so pairing palak paneer with roti or adding lemon juice to palak dal significantly enhances absorption. Spinach is also a remarkable source of Vitamin K, Vitamin A, folate, magnesium, and lutein — a carotenoid that protects eye health and reduces the risk of macular degeneration. Oxalates in spinach can bind to calcium and iron and reduce absorption slightly — briefly blanching or cooking the spinach reduces oxalate content. Use in palak paneer, palak dal, green smoothies, or sautéed with garlic. Wash thoroughly before use. Refrigerate in a damp cloth and use within 2–3 days. Origin: Maharashtra and Punjab, India.