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It is a resinous tree, up to 10 metres (33 ft) tall. Young parts are velvet hairy. Leaves measure 20 to 50 centimetres (7.9 to 19.7 in) by 12 to 21 centimetres (4.7 to 8.3 in), are alternately arranged, circular or broadly ovate, entire or minutely dentate, and palmately 9-nerved. The leaf stalk is attached on the lower surface of the leaf, not ...
Kola kanda (also known as kola kandha or kola kenda) (Sinhala: කොළ කැඳ) is a traditional herbal congee or gruel made from raw rice, coconut milk and the fresh juice of medicinally valued leafy greens.
Colocasia leaves: Colocasia esculenta: কচু শাক (Kôsu Xāk) মুখি শাক (Mukhi Shāk) અળવી ના પાન (Aḷvi/Advi nā Pān) ಸಾವೆ ಸೊಪ್ಪು/ ಕೆಸುವಿನ ಸೊಪ್ಪು/ ಪತ್ರೊಡೆ ಎಲೆ (Sava Soppu/ Kesuvina Soppu /Patroḍa Ile)
Centella leaves are also used in modern sweet pennywort drinks and herbal teas. In addition the leaves are served stir-fried whole in coconut oil, or cooked in coconut milk with garlic or dhal. Bai bua bok as a beverage, Thailand. In Indonesia, the leaves are used for sambai oi peuga-ga, an Aceh type of salad, and is also mixed into asinan in ...
The trees grow up to 30 metres or more in height with trunks up to 1.2 metres in diameter. It is often the dominant canopy species in lowland forests. The branches are stout, and tend to spread widely. The leaves are dark green, and measure 7–12 cm in length and 3-5 centimetres in width.
Amorphophallus paeoniifolius, the elephant foot yam [4] or whitespot giant arum, [5] [6] is a tropical plant native to Island Southeast Asia.It is cultivated for its edible tubers in Southeast Asia, South Asia, Madagascar, New Guinea, and the Pacific islands.
The debate over whether bay leaves actually do anything in cooking is ongoing. While some chefs swear that they add a vital flavor profile, others — including celebrity chef Ina Garten — have ...
It is vegetable soup made up of finely shredded leaves of the eru or okok. The eru is cooked with waterleaf or spinach, palm oil, crayfish, and either smoked fish, cow skin (kanda) or beef. This dish is traditionally eaten with fermented water-fufu or garri. Eru Recipe