List Of Vegetables Used In Assamese Cuisine

picture info	List Of Vegetables Used In Assamese Cuisine This is a list of culinary vegetables used in the cuisine of Assam. Leafy vegetables Non-leafy vegetables }) , Chayote , ''Sechium edule'' , , - , Sozina , Drumstick , '' Moringa oleifera'' , , - , Ou-Tenga, Thaigir , Elephant apple , '' Dillenia indica'' , , - , Thekera-Tenga , Thekera tenga , '' Garcinia pedunculata'' , , - , Bet-Gaaz , Rattan shoot , , , - , Bah-Gaaz , Bamboo shoot , , , - , Kath-Ful, Kathphula , Mushroom , ''Agaricus bisporus'' , , - , Jolokia , Chili pepper , '' Capsicum frutescens'' , , - , Bhut Jolokia , Bhut jolokia , ''Capsicum chinense'' 'Naga Jolokia' , , - , কেপছিকাম, Kepsikam , Bell pepper , '' Capsicum annuum'' , , - , Piyaaj , Onion , '' Allium cepa'' , Beans and pulses Spices {, class="sortable wikitable" , - !Assamese name !English name !Scientific name !Image , - , Aada , Ginger , ''Zingiber officinale'' , , - , Nohoru , Garlic , ''Allium sativum'' , , - , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Cuisine Of Assam Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat. Both are centred on the main ingredient — rice. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to South-East Asian countries such as Thailand, Burma (Myanmar) and others. The cuisine is characterized by very little use of spices, little cooking over fire, and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Water Spinach ''Ipomoea aquatica'', widely known as water spinach, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is widely cultivated in Southeast Asia, East Asia, and South Asia. It grows abundantly near waterways and requires little to no care. Description ''Ipomoea aquatica'' grows in water or on moist soil. Its stems are or longer, rooting at the nodes, and they are hollow and can float. The leaves vary from typically sagittate (arrow head-shaped) to lanceolate, long and broad. The flowers are trumpet-shaped, in diameter, and usually white in colour with a mauve centre. Propagation is either by planting cuttings of the stem shoots, which will root along nodes, or by planting the seeds from flowers that produce seed pods. Names ''Ipomoea aquatica'' is widely known as kangkong (also spelled kangkung), its common name in Maritime Southeast Asia, which possibly or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Pogostemon Benghalensis ''Pogostemon'' is a large genus from the family Lamiaceae, first described as a genus in 1815. It is native to warmer parts of Asia, Africa, and Australia. The best known member of this genus is patchouli, ''Pogostemon cablin'', widely cultivated in Asia for its scented foliage, used for perfume, incense, insect repellent, herbal tea, etc. In 1997, it was proposed for the genus to be split into three subgenera— '' Allopogostemon'' Bhatti & Ingr., ''Dysophyllus'' (Blume) Bhatti & Ingr., and ''Pogostemon'' sensu Bhatti & Ingr. based on numerous morphological characteristics. However, the significant variability in these traits as well as possible convergent evolution within this genus has made classification of species challenging. Some members of the genus (ie. Pogostemon erectus, Pogostemon stellatus, Pogostemon helferi) are grown ornamentally in the aquarium hobby and are used for aquascaping. Selected species Species include: '' Pogostemon amaranthoides'' Benth. '' Pog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Pogostemon Cablin 001 ''Pogostemon'' is a large genus from the family Lamiaceae, first described as a genus in 1815. It is native to warmer parts of Asia, Africa, and Australia. The best known member of this genus is patchouli, ''Pogostemon cablin'', widely cultivated in Asia for its scented foliage, used for perfume, incense, insect repellent, herbal tea, etc. In 1997, it was proposed for the genus to be split into three subgenera— '' Allopogostemon'' Bhatti & Ingr., ''Dysophyllus'' (Blume) Bhatti & Ingr., and ''Pogostemon'' sensu Bhatti & Ingr. based on numerous morphological characteristics. However, the significant variability in these traits as well as possible convergent evolution within this genus has made classification of species challenging. Some members of the genus (ie. Pogostemon erectus, Pogostemon stellatus, Pogostemon helferi) are grown ornamentally in the aquarium hobby and are used for aquascaping. Selected species Species include: '' Pogostemon amaranthoides'' Benth. '' Pog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Pogostemon Cablin PatchouliAlso spelled ''patchouly'' or ''pachouli''. (; ''Pogostemon cablin'') is a species of flowering plant in the family Lamiaceae, commonly called the mint or deadnettle family. The plant grows as a bushy perennial herb, with erect stems reaching up to 75 centimetres (2.5 ft) in height and bearing small, pale pink-white flowers. It is native to the island region of Southeast Asia, including Sri Lanka, Indonesia, the Malay Peninsula, New Guinea and the Philippines. It is also found in many parts of North East India. Noted for its fragrant essential oil, it has many commercial uses and is now extensively cultivated in tropical climates around the world, especially in Asia, Madagascar, South America and the Caribbean. Indonesia currently produces over 90% of the global volume of patchouli oil (~1,600 metric tons). Etymology The word derives from the Tamil ''patchai'' ( ta, பச்சை) or paccuḷi, meaning "green", and ''ellai'' ( ta, இலை), meaning "leaf". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Patchouli PatchouliAlso spelled ''patchouly'' or ''pachouli''. (; ''Pogostemon cablin'') is a species of flowering plant in the family Lamiaceae, commonly called the mint or deadnettle family. The plant grows as a bushy perennial herb, with erect stems reaching up to 75 centimetres (2.5 ft) in height and bearing small, pale pink-white flowers. It is native to the island region of Southeast Asia, including Sri Lanka, Indonesia, the Malay Peninsula, New Guinea and the Philippines. It is also found in many parts of North East India. Noted for its fragrant essential oil, it has many commercial uses and is now extensively cultivated in tropical climates around the world, especially in Asia, Madagascar, South America and the Caribbean. Indonesia currently produces over 90% of the global volume of patchouli oil (~1,600 metric tons). Etymology The word derives from the Tamil ''patchai'' ( ta, பச்சை) or paccuḷi, meaning "green", and ''ellai'' ( ta, இலை), meaning "leaf". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Eryngium Foetidum ''Eryngium foetidum'' is a tropical perennial herb in the family Apiaceae. Common names include culantro ( or ), recao, chadon beni (pronounced shadow benny), Mexican coriander, bhandhania, long coriander, sawtooth coriander, and ngò gai. It is native to Mexico, the Caribbean, and Central and South America, but is cultivated worldwide, mostly in the tropics as a perennial, but sometimes in temperate climates as an annual. In the United States, the common name ''culantro'' sometimes causes confusion with ''cilantro'', a common name for the leaves of ''Coriandrum sativum'' (also in Apiaceae but in a different genus), of which culantro is said to taste like a stronger version. Uses Culinary ''Eryngium foetidum'' is widely used in seasoning, marinating and garnishing in the Caribbean, particularly in Cuba, the Dominican Republic, Puerto Rico, Trinidad and Tobago, El Salvador, Panama, Costa Rica, Guyana, Suriname, Ecuador, Brazil's and Peru's Amazon regions. It is also used e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Coriandrum Sativum - Köhler–s Medizinal-Pflanzen-193 ''Coriandrum'' is a genus of herbs in the family Apiaceae containing the cultivated species ''Coriandrum sativum Coriander (; '' (coriander) and the wild species '' Coriandrum tordylium''. The leaves and seeds of ''Coriandrum sativum'' are used in cooking. The leaves are often referred to as cilantro in North America. It is also in Tribe Coriandreae. References {{Taxonbar, from=Q1752862 Apioideae [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Coriandrum Sativum Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an annual herb in the family Apiaceae . It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Coriander Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an annual herb in the family Apiaceae . It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
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