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Cucurbita pepo gourds grown in a suburban garden in Australia. Gourd is occasionally used to describe crop plants in the family Cucurbitaceae, like pumpkins, cucumbers, squash, luffa, and melons. [1] More specifically, gourd refers to the fruits of plants in the two Cucurbitaceae genera Lagenaria and Cucurbita, [2] [3] or also to their hollow ...
Some species, such as C. digitata and C. ficifolia, are referred to as gourds. Gourds, also called bottle-gourds, which are used as utensils or vessels, belong to the genus Lagenaria and are native to Africa. Lagenaria are in the same family and subfamily as Cucurbita but in a different tribe. [90]
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]
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. But for the connoisseurs, India offers a complex and eclectic array of sub-cuisines to explore, which are equally vegetarian friendly and a delight to the taste buds.
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“The Southern Ocean is very stormy in general (but) in the Drake you’re really squeezing (the water) between the Antarctic and the southern hemisphere,” he adds. “That intensifies the ...
Members of the tribe Cucurbiteae produce economically valuable fruits, called gourds, which include crops like squashes (including pumpkins), luffas, and melons (including watermelons). [2] The tribe Benincaseae contains a genus called Lagenaria whose members produce gourds that can be eaten when young or whose ripe shells can be dried and used ...