Carrot (Doucus carota) is a very poplar vegetable in Pakistan. It is rich in carotene, a precursor of Vitamin A, and contains appreciable quantities of thiamine and riboflavin. It belongs to the Umbelliferae family and is probably a native of Europe and British Isles.
Carrot is a cool season vegetable and is moderately frost-tolerant. The best colour carrots are produced when temperatures at the growth stage range between 15°C and 20°C Above or below this level, carrot colour develops slowly and tends to be rather yellow. Typical root shape is also produced at similar temperatures, the ideal being 18°C.
The carrot gets its characteristic and bright orange color from ß-carotene, which is metabolized into vitamin A in humans. Carrots can be eaten in a variety of ways, they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. The greens are edible as a leaf vegetable, but are rarely eaten by humans.
In Pakistan carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or daal dishes. The most popular variation is the Gaajar Kaa Halwaa carrot dessert, which has carrots grated and cooked in milk until the whole mixture is solid, after which nuts and butter are added. Carrot salads are usually made with grated carrots in western parts with a seasoning of mustard seeds and green chilies popped in hot oil.