Search results
Results From The WOW.Com Content Network
Gongura (Hibiscus sabdariffa var. rubra), or Puntikura, or Gogaaku is a variety of the roselle plant grown for its edible leaves in India and in other countries like Fiji. [2] These leaves are used in south-central Indian cuisine to impart a tart flavour. [3] Gongura comes in two varieties, green stemmed leaf and red stemmed.
Za'atar shrub growing in Jerusalem Origanum syriacum. According to Ignace J. Gelb, an Akkadian language word that can be read sarsar may refer to a spice plant. This word could be attested in the Syriac satre (ܨܬܪܐ), and Arabic za'atar (زعتر, or sa'tar, صعتر), possibly the source of Latin Satureia. [5]
Shrubland is the natural landscape dominated by various shrubs; there are many distinct types around the world, including fynbos, maquis, shrub-steppe, shrub swamp and moorland. In gardens and parks, an area largely dedicated to shrubs (now somewhat less fashionable than a century ago) is called a shrubbery , shrub border or shrub garden.
In some cases words have entered the English language by multiple routes - occasionally ending up with different meanings, spellings, or pronunciations, just as with words with European etymologies. Many entered English during the British Raj in colonial India. These borrowings, dating back to the colonial period, are often labeled as "Anglo ...
Sapindus species are used as food plants by the larvae of some Lepidoptera (moths and butterflies) species including Endoclita malabaricus. Kernel extracts of soapnut disrupt the activity of enzymes of larvae and pupae and inhibit the growth of the mosquito Aedes aegypti , an important vector of viral diseases.
The word sumac traces its etymology from Old French sumac (13th century), from Mediaeval Latin sumach, from Arabic summāq (سماق), from Syriac summāqa - meaning "red". [10] The generic name Rhus derives from Ancient Greek ῥοῦς ( rhous ), meaning "sumac", of unknown etymology; the suggestion that it is connected with the verb ῥέω ...
Indian vegetable markets and grocery stores get their wholesale supplies from suppliers belonging to various regions/ethnicities from all over India and elsewhere, and the food suppliers/packagers mostly use sub-ethnic, region-specific item/ingredient names on the respective signs/labels used to identify specific vegetables, fruits, grains and ...
The pods of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains soluble fiber. [33] One possible way to de-slime okra is to cook it with an acidic food, such as tomatoes, to minimize the mucilage. [34] Pods are cooked, pickled, eaten raw, or included in salads.