Pusa Kesar, developed at IARI, exhibits vibrant red roots and a
self-colored core. Its heat tolerance makes it ideal for diverse climates, ensuring a bountiful
harvest year-round.
Pusa Kesar
With orange flesh and a short top, Pusa Meghali is a farmer's delight
from IARI. Its adaptability and high yield promise sweetness and crunch in every bite.
Pusa Meghali
PAU's Selection 223 features orange roots with light orange flesh,
offering a mild sweetness perfect for fresh consumption. Its tender texture makes it a versatile
addition to any meal.
Selection 223
Also from PAU, No. 29 boasts long tapering roots in a light red hue,
bringing an earthy flavor to the table. Whether raw or cooked, it adds depth and color to
dishes.
No. 29
Nantes Half Long's cylindrical stumpy roots sport an orange-scarlet hue
and a self-colored core. Its crispness and sweetness make it a go-to for salads, stir-fries, and
juicing.
Nantes Half Long
Chantenay's smooth, thick, orange roots make it perfect for canning and
storage. Its juicy, low-fiber profile elevates soups, stews, and pickles with a burst of
flavor.
Chantenay
Developed at RRS Katrain, Pusa Yamdagini matures early with vibrant
orange flesh. Its sweetness and tenderness make it a delightful addition to snacks, salads, or
any culinary creation.