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Plumeria (/ p l uː ˈ m ɛ r i ə /), also known as frangipani, is a genus of flowering plants in the subfamily Rauvolfioideae, of the family Apocynaceae. [1] Most species are deciduous shrubs or small trees.
Plumeria rubra is a deciduous plant species belonging to the genus Plumeria. [4] Originally native to Mexico, Central America, Colombia and Venezuela, it has been widely cultivated in subtropical and tropical climates worldwide and is a popular garden and park plant, as well as being used in temples and cemeteries.
P. alba is often cultivated as an ornamental plant. In Cambodia pagodas especially choose this shrub, with the flowers used in ritual offerings to the deities, they are sometimes used to make necklaces which decorate coffins. [4]
Plumeria obtusa, the Singapore graveyard flower, [3] is a species of the genus Plumeria (Apocynaceae).It is native to the Neotropics, but widely cultivated for its ornamental and fragrant flowers around the world, where suitably warm climate exists.
As of Unicode version 16.0, there are 155,063 characters with code points, covering 168 modern and historical scripts, as well as multiple symbol sets.This article includes the 1,062 characters in the Multilingual European Character Set 2 subset, and some additional related characters.
Kamboja-(later form Kāmboja-) was the name of their territory and identical to the Old Iranian name of *Kambauǰa-, whose meaning is uncertain.A long-standing theory is the one proposed by J. Charpentier in 1923, in which he suggests that the name is connected to the name of Cambyses I and Cambyses II (Kambū̌jiya or Kambauj in Old Persian), both kings from the Achaemenid dynasty.
A flower, also known as a bloom or blossom, [1] is the reproductive structure found in flowering plants (plants of the division Angiospermae).Flowers consist of a combination of vegetative organs – sepals that enclose and protect the developing flower.
Kaempferia galanga is used as a spice in cooking in Indonesia, where it is called kencur ('cekur' in Malaysia), and especially in Javanese and Balinese cuisines. Beras kencur, which combines dried K. galanga powder with rice flour, is a particularly popular jamu herbal drink.