Asian Carrot Seeds

The carrot is one vegetable that spans Asian and Western cuisines alike. Asian carrots tend to have a deeper red color, which is preferred particularly in China, where the carrot is an ingredient in several traditional New Year dishes. Indian cuisine enjoys carrots pickled or added to curries, while in Vietnam this vegetable is a more common ingredient in salads. The Japanese often carve carrots into beautiful garnishes or add them to soups, including a colorful pureed vegetable miso soup. Strips of daikon, carrot, and dried apricots in a sweet and sour sauce make up a traditional Japanese New Year food, and it is a crucial ingredient in Korea's Kimchee.