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Rice Paddy Herb
''Limnophila aromatica'', the rice paddy herb, is a tropical flowering plant in the family Plantaginaceae. It is native to Southeast Asia, where it flourishes in hot temperatures and grows most often in watery environments, particularly in flooded rice fields. It is called or or in Vietnam and used as an herb and also cultivated for use as an aquarium plant. The plant was introduced to North America in the 1970s due to Vietnamese immigration following the Vietnam War. It is called "ma om" (ម្អម) in Khmer. It is used in traditional Cambodian soup dishes and Southern Vietnamese cuisine. It can grow in flooded rice paddies during wet season but it grows best on drained but still wet sandy soil of harvested rice paddies for a few months after the rainy season ended. It dies out soon after it flowers. Rural Cambodians often harvest them and put them on the roof of their houses to dry for later use. Taxonomy ''Limnophila aromatica'' was formerly classified as a membe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Baptiste Lamarck
Jean-Baptiste Pierre Antoine de Monet, chevalier de Lamarck (1 August 1744 – 18 December 1829), often known simply as Lamarck (; ), was a French naturalist, biologist, academic, and soldier. He was an early proponent of the idea that biological evolution occurred and proceeded in accordance with Naturalism (philosophy), natural laws. Lamarck fought in the Seven Years' War against Prussia, and was awarded a commission for bravery on the battlefield. Posted to Monaco, Lamarck became interested in natural history and resolved to study medicine.#Packard, Packard (1901), p. 15. He retired from the army after being injured in 1766, and returned to his medical studies. Lamarck developed a particular interest in botany, and later, after he published the three-volume work ''Flore françoise'' (1778), he gained membership of the French Academy of Sciences in 1779. Lamarck became involved in the Jardin des Plantes and was appointed to the Chair of Botany in 1788. When the French Nationa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin
Cumin ( or , or Article title ) (''Cuminum cyminum'') is a in the , native to the . Its seeds – each one contained within a fruit, which is dried – are used in the |
Herbs
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. ''Herbs'' generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while ''spices'' are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits. Herbs have a variety of uses including culinary, medicinal, aromatic and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered as "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp. The word "herb" is pronounced in Commonwealth English, but is common am ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Thai Ingredients
This is a list of ingredients found in Thai cuisine. Herbs and spices Fresh herbs and spices }), sometimes called ''kaeng lao'' ( th, แกงลาว). , - , , Kuichai , กุยช่าย , ''Allium tuberosum'' Chinese chives , Closer in flavour to garlic than onions. Used to season cooking and is used in stir fries such as pad Thai. Comes in green and yellow varieties. , - , , Horapha , โหระพา , Thai sweet basil , A variety of the sweet basil with a taste of anise. It is used in different curries such as red and green curry and often also served separately. , - , , Kha , ข่า , Galangal , The perfume-like scent and flavour of the galangal root is characteristic for many Thai curries and spicy soups. , - , , Khamin , ขมิ้น , Turmeric , This yellow coloured root is often used in dishes of Muslim/Southern Thai origin and in Northern Thailand for Northern style curries. , - , , Khing , ขิง , Ginger , Either served raw (shredded or di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Cambodia
Cambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine ( km, សិល្បៈធ្វើម្ហូបខ្មែរ; ) refers specifically to the more than thousand years old culinary tradition of the Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese and more recently French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the neighbouring Thai, Vietnamese and Lao cuisines. Khmer cuisine can be classified into peasant, elite and royal cuisine, although the difference between the royal and popular cuisine is not as pronounced as in the case of Thailand and Laos. The royal and elite dishes use more varied and higher quality ingredients, and contain more meat, while the peasant food is made from simpler and more accessible ingredients. History Because of Cambodia's geographic location, rice and fish, especially fresh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-fries, stir-fries, and steamed dishes derive from Chinese cuisine. In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by ''CNN Travel''. Thailand had more dishes on the list than any other co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phở
Phở or pho (, , ; ) is a Vietnamese soup dish consisting of broth, rice noodles (), herbs, and meat (usually beef (), sometimes chicken ()). Phở is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Nam Định people were the first to create Vietnamese traditional phở. Phở is considered Vietnam's national dish. Phở originated in the early 20th century in Northern Vietnam, and was popularized throughout the world by refugees after the Vietnam War. Because phở's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce. History Phở likely evolved from similar noodle dishes. For example, villagers in say they ate phở long before the French colonial period. The modern form emerged be ... [...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] |
Tamarind
Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs to the family Fabaceae. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish. The tree's wood can be used for woodworking and Tamarind#Tamarind seed oil and kernel powder, tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in Indian cuisine, Indian and Filipino cuisine. Because tamarind has multiple uses, it is cultivated around the world in Tropical zone, tropical and Subtropics, subtropical zones. Description The tamarind is a long-lived, medium-growth tree, which attains a maximum crown (botany), crown height of . The crown has an irregular, vase-shaped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canh Chua
''Canh chua'' (, ''sour soup'')The term ''canh'' refers to a clear broth with vegetables and often meat, and ''chua'' means "sour". or ''cá nấu'' ("cooked fish") is a Vietnamese sour soup indigenous to the Mekong Delta region of Southern Vietnam (Note, Northern and Central Vietnam also have their own canh chua). It is typically made with fish from the Mekong River Delta, pineapple, tomatoes (and sometimes also other vegetables such as đậu bắp or '' dọc mùng''), and bean sprouts, in a tamarind-flavored broth. It is garnished with the lemony-scented herb ''ngò ôm'' (''Limnophila aromatica''), caramelized garlic, and chopped scallions, as well as other herbs, according to the specific variety of ''canh chua''; these other herbs may include '' rau răm'' (Vietnamese coriander), '' ngò gai'' (long coriander), and ''rau quế'' (Thai basil). It can be served alone, with white rice, or with rice vermicelli. Variations can include prawns, squid, spare ribs, fish cakes an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Vietnam
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (nutrients, colors, et cetera), which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy nor oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China, Cambodia and Lao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. History The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Myanmar or China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron. Lemons are supposed to have entered Europe near southern Italy no later tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
