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Colocasia esculenta is a perennial, tropical plant primarily grown as a root vegetable for its edible, starchy corm. The plant has rhizomes of different shapes and sizes. Leaves are up to 40 by 25 centimetres (15+1⁄2 by 10 inches) and sprout from the rhizome. They are dark green above and light green beneath.
The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition.
Fenugreek (/ ˈfɛnjʊɡriːk /; Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its leaves and seeds are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient ...
Gongura. 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.
Soursop (also called graviola, guyabano, and in Latin America guanábana) is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree. [ 4 ][ 5 ] It is native to the tropical regions of the Americas and the Caribbean and is widely propagated. [ 6 ] It is in the same genus, Annona, as cherimoya and is in the Annonaceae family.
Senna. (plant) Mill. Mill. Senna, the sennas, is a large genus of flowering plants in the legume family (Fabaceae, subfamily Caesalpinioideae, [2] tribe Cassieae ser. Aphyllae [3]). This diverse genus is native throughout the tropics, with a small number of species in temperate regions. The number of species is estimated to be from about 260 [4 ...
The leaf bases are mixed with curd to make the side dish dethi. The leaves are also coated in besan and fried to make the snack paatwadi or aloowadi. In Gujarat, this leaf is called arbi (or alvi) and is used to make patra. This is a steamed dish similar to patrode, but with gram flour instead of the rice flour used in patrode.
Common jasmine. Jasmine (botanical name: Jasminum; / ˈ j æ s m ɪ n əm / YAS-mih-nəm) [5] is a genus of shrubs and vines in the olive family of Oleaceae. [4] [6] [7]: 193 It contains around 200 species native to tropical and warm temperate regions of Eurasia, Africa, and Oceania.