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It is known colloquially as the lingonberry, partridgeberry, [a] foxberry, mountain cranberry, or cowberry. It is native to boreal forest and Arctic tundra throughout the Northern Hemisphere. Commercially cultivated in the United States Pacific Northwest [ 4 ] and the Netherlands , [ 5 ] the edible berries are also picked in the wild and used ...
Mitchella repens (commonly partridge berry or squaw vine) is the best known plant in the genus Mitchella. It is a creeping prostrate herbaceous woody shrub occurring in North America belonging to the madder family ( Rubiaceae ).
Usually, "rice flour" refers to dry-milled rice flour (Korean: 건식 쌀가루, romanized: geonsik ssal-garu), which can be stored on a shelf. In Korea, wet-milled rice flour (Korean: 습식 쌀가루, romanized: seupsik ssal-garu) is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted. [4]
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.
The name partridgeberry is commonly applied to a number of plant species including: Mitchella repens; Gaultheria procumbens; Vaccinium vitis-idaea (in Newfoundland and Labrador), better known as lingonberry
Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour or maida (white wheat flour) and gum arabic. [ citation needed ] Ferula assa-foetida is a monoecious , herbaceous , perennial plant of the family Apiaceae .
Congee (/ ˈ k ɒ n dʒ iː /, derived from Tamil கஞ்சி) [1] [2] [3] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel .
The medieval book A-lma'tmd fi al-a'douiah al-mfrdah, attributed to al-Turkomani (1222–1297 CE), describes za'atar as a distinct and renowned class of edible and medicinal herbs. [ 13 ] Other Latin names for the herbs called za'atar in Arabic include Origanum syriacum (also known as Bible hyssop , Arabic oregano and wild marjoram) and ...