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Alocasia reginula, black velvet, is a species of flowering cormous aroid (family Araceae), native to Sabah state in Malaysia. [1] This plant, often referred to as one of the "jewel" Alocasias (along with several other diminutive Alocasia types), became increasingly popular among plant hobbyists between the years 2018 to 2020. Until as recently ...
Alocasia is a genus of rhizomatous or tuberous, broad-leaved, perennial, flowering plants from the family Araceae. There are about 90 accepted species native to tropical and subtropical Asia and eastern Australia. [ 2 ]
Alocasia infernalis is a species of flowering plant in the family Araceae, native to Kalimantan, Indonesia [citation needed] and Sarawak state, Malaysia. [1] It gets its specific epithet from its dark leaves—nearly black with purple veins—that exhibit a baleful red iridescence depending on the angle of the light and the position of the viewer. [2]
Alocasia micholitziana, commonly known as the green velvet taro or green velvet alocasia, is a plant in the family Araceae. It is endemic to the island of Luzon in the Philippines . It is commonly grown as an ornamental plant worldwide.
Alocasia macrorrhizos is a species of flowering plant in the arum family that it is native to rainforests of Maritime Southeast Asia, New Guinea, and Queensland [1] and has long been cultivated in South Asia, the Philippines, many Pacific islands, and elsewhere in the tropics.
Black beans contain a class of antioxidants called anthocyanins that give them their dark color and can help support brain health and lower the risk for heart disease and diabetes, Moore says.
Alocasia plants are cultivated in pots as indoor plants in a substrate of sod, peat, humus and sand (2:2:3:2) with moss or pieces of charcoal added. In spring and summer give a liquid compound fertiliser 2 times a month. Alocasia needs extra light in winter; it grows better with high air humidity. Ambient air humidity is maintained at 80-85%. [6]
Now, of course, it wasn't as red as we know it today. During the early 20th century, the processing of cocoa changed and chefs began experimenting with beet juice to maintain the red color.