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Egusi: soup made of thickened melon seeds and leaf vegetables. [28] [29] Ewedu soup: made from cooked and grated Corchorus leaves with or without a small quantity of egusi and/or locust beans. [30] Gbegiri Soup: [31] made from dried beans. [32] Okro soup: made from okra. [33]
Sapling. Phyllanthus acidus is an intermediary between a shrub and tree, reaching 2 to 9 m (6½ to 30 ft) high. [2] The tree's dense and bushy crown is composed of thickish, tough main branches, at the end of which are clusters of deciduous, greenish, 15-to-30-cm long branchlets.
The amla fruit may be eaten raw or cooked, and in South Asia, the fruit is often pickled with salt, oil, and spices. It is used as an ingredient in dishes including dal (a lentil preparation), and is also made into amle ka murabbah , a sweet dish made by soaking the berries in sugar syrup until they are candied.
This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.
South Asian cuisine encompasses a delectable variety of sub-cuisines and cooking styles that vary very widely, reflecting the diversity of the Indian subcontinent, even though there is a certain centrality to the general ingredients used.
Jasmine flower tea, though it is commonly blended with tea leaves, jasmine flowers are also sometimes infused on their own; Jiaogulan (also known as xiancao or "poor man's ginseng") Kapor tea, dried leaves of fireweed; Kelp tea, East Asian tea made from kelp, known as konbu-cha in Japan
Leaves for lotus tea are often heat-treated (either by steaming or roasting) before being dried. [1] Sometimes, fresh leaves are also infused as tea. 6–12 g (0.21–0.42 oz) of dried leaves or 15–20 g (0.53–0.71 oz) or fresh leaves are simmered in 600 ml (21 imp fl oz; 20 US fl oz) of water over low heat to produce two to three cups tea.
Taro root is an important crop in the region. The leaves and roots are eaten. Sidhara [22] is a mixture of taro root, dried fish and turmeric that is formed into cakes and dried for preservation. The cakes are broken up and cooked with radish, chili, garlic and other spices to accompany boiled rice.