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Coccinia grandis, the ivy gourd, also known as scarlet gourd, [2] is a tropical vine.It grows primarily in tropical climates and is commonly found in the Indian states where it forms a part of the local cuisine.
The plant is as with all cucurbits, a prolific vine, and is grown as an annual.The plant also is prickly with small thorns similar to the zucchini. The fruit is approximately spherical, and 5–8 cm in diameter The seeds may also be roasted and eaten.
Fruits of Tinospora cordifolia. It is a large, deciduous, extensively-spreading, climbing vine with several elongated twining branches. Leaves are simple, alternate, and exstipulate with long petioles up to 15 cm (6 in) long which are roundish and pulvinate, both at the base and apex with the basal one longer and twisted partially and half way around.
Pa-O women selling vegetables. The following is a list of ingredients used in Burmese cuisine.Burmese cuisine utilizes a wide array of vegetables and fruits. Due to influences from India and China, most Burmese dishes use a much wider variety of ingredients than the Indian or Chinese cuisines.
Coleus amboinicus, synonym Plectranthus amboinicus, [1] is a semi-succulent perennial plant in the family Lamiaceae [2] with a pungent oregano-like flavor and odor. Coleus amboinicus is considered to be native to parts of Africa, the Arabian Peninsula, and India, [3] although it is widely cultivated and naturalized elsewhere in the tropics where it is used as a spice and ornamental plant. [2]
Melicoccus bijugatus is a fruit-bearing tree in the soapberry family Sapindaceae, native or naturalized across the New World tropics including South and Central America, and parts of the Caribbean.
Eryngium foetidum is a tropical perennial herb in the family Apiaceae.Common names include culantro (Panama) (/ k uː ˈ l ɑː n t r oʊ / or / k uː ˈ l æ n t r oʊ /), cimarrón, recao (Puerto Rico), chardon béni (France), Mexican coriander, samat, bandhaniya, long coriander, Burmese coriander, sawtooth coriander, Shadow Beni (Caribbean), and ngò gai (Vietnam).
Unprocessed asafoetida in a jar and as a tincture. Asafoetida (/ æ s ə ˈ f ɛ t ɪ d ə /; also spelled asafetida) [1] is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs of the carrot family.