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The word "curry" is borrowed from the Tamil word kari (கறி, literally "blackened"), the name of the plant associated with the perceived blackness of the tree's leaves. [8] The records of the leaves being utilized are found in Tamil literature dating back to the 1st and 4th centuries CE. Britain had spice trades with the ancient Tamil region.
Helichrysum italicum is a species of flowering plant in the family Asteraceae. It is sometimes called the curry plant because of the strong fragrance of its leaves. [1] Other common names include Italian strawflower and immortelle. It grows on dry, rocky or sandy ground around the Mediterranean. The stems are woody at the base and can reach 60 ...
The term "curry" is not derived from the name of the curry tree, although some curries do include curry leaves among many other spices. [8] [9] It is not related, either, to the word cury in The Forme of Cury, [6] a 1390s English cookbook; [10] that term comes from the Middle French word cuire, meaning 'to cook'. [1]
Curry banana: Musa splendida: Posola Banana Stem: Kothalor Musi, Musi Kothal Jackfruit (Young), Unripe Jackfruit Artocarpus heterophyllus: Potol Pointed gourd: Trichosanthes dioica: Bhul Sponge gourd or Luffa: Luffa aegyptiaca: Zika, Jika Ridge gourd or Ridged Luffa: Luffa acutangula: Dhunduli Snake gourd: Trichosanthes cucumerina: Toroi Zati ...
కొత్తిమీర (Kotthimeera leaves), ధనియాలు Dhaniyaalu (seeds) / కొత్తిమీర గింజలు Kotthimeera Ginjalu (seeds) ಕೊತ್ತಂಬೆರಿ (Kottamberi) (Dhanya) دهنيا (Kanpir/Kothombar) ꯐꯗꯤꯒꯣꯝ (Fadigom) मिर्च (Mirch) Chili pepper-Green: Capsicum annuum
Persicaria odorata, with common names Vietnamese coriander, rau răm, laksa leaf (calque from Malay 'daun laksa'), [2] Vietnamese cilantro, phak phai (from Thai: ผักแพว), praew leaf, hot mint, Cambodian mint [3] and Vietnamese mint, [4] is an herb whose leaves are used in Southeast Asian and Northeast Indian cooking.
Tingly acidity, with notes of Pink Lady apple, white cherry, and anise aromatics, make this wine perfect to refresh your palette after anything aromatic and spicy, like a walloping green curry.
Host plants are Murraya koenigii. Larvae scrape the leaf epidermis by leaving a thin upper membrane. Adult show more extensive damage by feeding on the entire leaves. Leaves turned to yellow with heavy infestations. Due to heavy infestation, defoliation occurs and plant shows stunted growth. [4] [3]
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