What is
Carrot?

Carrots are a root vegetable, usually orange in color, that are commonly consumed both raw and cooked. They are known for their crunchy texture and sweet flavor.

Origins & History

Carrots were originally domesticated in Persia (modern-day Iran and Afghanistan) around 900 AD. They were cultivated for their leaves and seeds before they became popular for their taproots. Over centuries, they have been selectively bred to produce a variety of colors including purple, red, yellow, and white, with the orange variety becoming the most popular in Western cuisine.

Taste & Texture

Carrots have a natural sweetness and earthy flavor, with a slightly crunchy texture when raw. They become sweeter when cooked.

Ingredients

Carrot

The primary ingredient, a root vegetable rich in beta-carotene, vitamins, and minerals.