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In Sri Lanka, lemongrass is known as sera (සේර). It is used as a herb in cooking, in addition to its use for the essential oils. [10] Lemongrass in Thailand is called takhrai (ตะไคร้). It is the essential ingredient of tom yam and tom kha kai. Fresh thin slices of lemongrass stem are also used in the snack food miangpla.
Cymbopogon, also known as lemongrass, barbed wire grass, silky heads, oily heads, Cochin grass, Malabar grass, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family.
Cymbopogon flexuosus, also called Cochin grass, East-Indian lemon grass or Malabar grass, is a perennial grass native to India, Sri Lanka, Burma, and Thailand.It is placed in the genus Cymbopogon (lemongrasses).
2,4-Dichlorophenoxyacetic acid is an organic compound with the chemical formula Cl 2 C 6 H 3 OCH 2 CO 2 H.It is usually referred to by its ISO common name 2,4-D. [4] It is a systemic herbicide that kills most broadleaf weeds by causing uncontrolled growth, but most grasses such as cereals, lawn turf, and grassland are relatively unaffected.
Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5] Hummus – made from chickpeas with the addition of tahini, olive oil, lemon juice, salt and garlic [6] Moretum; Pesto; Quince cheese; Ssamjang – a Korean sesame- and bean-based paste used as a sauce on meat
The Sainsbury Laboratory houses 120 plant scientists studying plant development and diversity in state-of-the-art laboratory facilities. The building was made possible by the award of an £82 million grant [ citation needed ] from the Gatsby Charitable Foundation , one of the Sainsbury family charitable trusts. [ 4 ]
[1] Citronella oil is also a plant-based insect repellent and has been registered for this use in the United States since 1948. [2] The United States Environmental Protection Agency considers oil of citronella as a biopesticide with a non-toxic mode of action. [3] Citronella oil has strong antifungal properties. [4] [5] [6]
A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a beurre manié, [2] a roux [3] or panada. [4] Sago paste is an intermediary stage in the production of sago meal and sago flour from sago palms. [5]
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