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Finger millet (Eleusine coracana) is an annual herbaceous plant widely grown as a cereal crop in the arid and semiarid areas in Africa and Asia. It is a tetraploid and self-pollinating species probably evolved from its wild relative Eleusine africana. [2] Finger millet is native to the Ethiopian and Ugandan highlands. [3]
Eleusine coracana: Finger millet; Eragrostis tef: Teff; Paniceae tribe in the subfamily Panicoideae: Genus Panicum: Panicum miliaceum: Proso millet (common millet, broomcorn millet) Panicum sumatrense: Little millet; Pennisetum glaucum: Pearl millet; Setaria italica: Foxtail millet; Genus Digitaria. Digitaria exilis: White fonio; Digitaria ...
Eleusine is a genus of Asian, African, and South American plants in the grass family, [3] [4] sometimes called by the common name goosegrass. [5] [6] One species, Eleusine indica, is a widespread weed in many places. Another species, Eleusine coracana, is finger millet, cultivated as a cereal grain in India and parts of Africa. [7] Species [8] [9]
Millet porridge made with pumpkin is particularly common. In the Lipetsk Oblast ritual and daily meals from millet include chichi (Russian: чичи). These are millet fritters. [56] Millet is the main ingredient in bánh đa kê, a Vietnamese sweet snack.
Finger Millet (Eleusine coracana) – Eleusine africana [16] Barley (Hordeum vulgare) – Hordeum arizonicum and Hordeum spontaneum [17] Rice (Oryza sativa) – Oryza rufipogon [18] African Rice (Oryza glaberrima) – Oryza barthii; Pearl Millet (Pennisetum glaucum) – Pennisetum purpureum [19]
Atherigona miliaceae, the finger millet shoot fly, is a species of fly in the family Muscidae. The larvae feed on the central growing shoots of crops such as finger millet, little millet, and proso millet. It is found in East Asia and South Asia. [1] [2] [3]
Kharif crops, also known as monsoon crops or autumn crops, are domesticated plants that are cultivated and harvested in India, Pakistan and Bangladesh during the Indian subcontinent's monsoon season, which lasts from June to November depending on the area. [1]
Indian cuisine is overwhelmingly vegetarian friendly and employs a variety of different fruits, vegetables, grains, and spices which vary in name from region to region within the country. Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa.