Orange carrots are less sweeter and available throughout the year. Their flavours, quintessentially earthy and sweet with notes of celery. Though carrots are most often found trimmed of their thin, dill-like foliage, their greens are equally edible, with herbaceous carrot and parsley undertones.

Carrots provide the highest content of vitamin A of all the vegetables. Brightly orange colored carrots contain the pigments known as carotenoids and flavonoids, two important phytochemicals and natural bioactive compounds found in plant foods that provide several antioxidant benefits and defenses against cancer. Carrots are one of the most common ingredients found in the kitchen as well as one of the most versatile and fundamental ingredients for culinary use in recipes both sweet and savory.