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The fresh young gourd can be eaten like squash. The mature fruit is no longer edible, due to bitter compounds. Seeds may be eaten after being prepared by roasting or boiling. [18] The extractable oil content in whole seeds reaches from 24.3% [5] to 50%. [9] Linoleic acid, an essential polyunsaturated fatty acid, comprises 38% to 65% of the oil. [5]
Calabash gourds were also grown in earthen molds to form different shapes with imprinted floral or arabesque designs. Molded gourds were also dried to house pet crickets. The texture of the gourd lends itself nicely to the sound of the insect, much like a musical instrument. The musical instrument, hulusi, is a kind of flute made from the gourd.
Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below) [1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit.
Lightly brush olive oil over the insides and outsides of the pumpkin bottoms and tops and season with salt and pepper to taste. Bake for 25-30 minutes with the tops on the squash. They are done ...
Gourds include the fruits of some flowering plant species in the family Cucurbitaceae, particularly Cucurbita and Lagenaria. The term refers to a number of species and subspecies, many with hard shells, and some without. Many gourds have large, bulbous bodies and long necks, such as Dipper Gourds, many variations of Bottle Gourd and caveman ...
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In Trân Anh Hùng's "The Taste of Things," food and passion collide, with luminous results. Starring Juliette Binoche and Benoît Magimel. Review.
Cucurbitacin is a plant steroid present in wild Cucurbita and in each member of the family Cucurbitaceae. Poisonous to mammals, [79] it is found in quantities sufficient to discourage herbivores. It makes wild Cucurbita and most ornamental gourds, with the exception of an occasional C. fraterna and C. sororia, bitter to taste.