Property:Food use description

From Biodiversity of India
Jump to: navigation, search

This is a property of type Text.

Pages using the property "Food use description"

Showing 20 pages using this property.


Acrostichum aureum +Young shoots can be eaten raw (Naturia). Leaves used as cattle feed.  +
Adansonia digitata +Mostly this tree is found in Africa and in dry, arid areas. In Africa, the fruit and seed are used in food preparations and for making beverages. The African baobab's fruit (6 to 8 inches or 15 to 20 centimetres long) has twice as much calcium as milk, is high in anti-oxidants, iron and potassium, and has 6 times the vitamin C of an orange. The leaves can be eaten as relish, while the fruit dissolved in milk or water can be used as a drink. The seeds also produce edible oil. (Source: Wikipedia) In 2008, the European Union approved the use and consumption of baobab fruit as an ingredient in smoothies and cereal bars. The United States Food and Drug Administration granted generally recognized as safe status to baobab dried fruit pulp as a food ingredient in 2009. A nonprofit organization, PhytoTrade Africa, plans to market the fruit for the benefit of around 2.5 million of the poorest families in southern Africa.  +
Aegle marmelos +The fruit is eaten fresh or dried. If fresh, the juice is strained and sweetened to make a drink similar to lemonade, and is also used in making sharbat, a refreshing drink where the pulp is mixed with water, sugar and some lime juice and then left to stand for a few hours, after which it is strained.Ice cubes can be added. It is called bael ka sharbat (Hindi) or bel pana (Oriya:ବେଲ ପଣା), popular in Northern and Eastern India.People love it for it's cooling effect (stops sweating). If the fruit is to be dried, it is usually sliced first and left to dry by the heat of the sun. The hard leathery slices are then placed in a pan with several litres of water which is then boiled and simmered. As for other parts of the plant, the leaves and small shoots are eaten as salad greens.  +
Azadirachta indica +The tender shoots and flowers of the neem tree are eaten as a vegetable in India. Neem flowers are very popular for their use in Ugadi Pachhadi (soup-like pickle), which is made on Ugadi day in the South Indian States of Andhra Pradesh, Tamilnadu and Karnataka. A souplike dish called Veppampoo Rasam (Tamil) (translated as "neem flower rasam") made of the flower of neem is prepared in Tamil Nadu.  +


Boerhavia diffusa +>Roots is eaten as vegetable, in curries and soups. >It is used as bird feed or poultry feed. >This plant is used as feed to sheep, goats, and cows, and in West Bengal and is believed to enhance lactation period and also the amount of milk in cattle.  +


Ceratopteris pteridoides +Leaves are cooked with other vegetables or alone fresh leaves are also taken as salad in few parts of eastern India and Bangaladesh.  +
Ceratopteris thalictroides +Plant used in cooking in Madagascar, Malaysia and some other parts of the world. Grown as a vegetable in India and used in salads (Ref: Cook).  +
Cocos nucifera +The nut provides oil for cooking and making margarine. The white, fleshy part of the seed, the coconut meat, is edible and used fresh or dried in cooking.Coconut water contains sugar, fiber, proteins, antioxidants, vitamins and minerals, and provides an isotonic electrolyte balance, making it a nutritious food source. It is used as a refreshing drink throughout the humid tropics, and is used in isotonic sports drinks.Coconut milk is made by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds.Invariably the main side dish served with Idli, Vada, and Dosa is coconut chutney.Coconut is mixed and ground with spices for sambar and lunch dishes.  +
Crocus sativus +primarily a spice,  +
Curcuma longa +Turmeric powder is widely used in cooking in several parts of the world. In Indian cuisine, it is used as a spice in many dishes.  +
Curcuma zedoaria +The edible root of zedoary has a white interior and a fragrance reminiscent of mango; however, its flavour is more similar to ginger, except with a very bitter aftertaste. In Indonesia, it is ground to a powder and added to curry pastes, whereas in India, it tends to be used fresh or in pickling. (Wikipedia)  +


Elettaria cardamomum +Cardamom is used in several Indian food preparations. In industry, it is used to flavor pickles, canned soup, baked goods, condiments, sauces and meat. A very popular use of Cardamom in India, especially southern part of India, is as a spice in tea and coffee.  +


Jasminum sambac +Used to flavor tea,water.  +


Marsilea minuta +There are no fruits and flowers in Pteridophytes. But, the sporophyte of this plant is used by the natives of Andaman Islands as food.  +
Mimusops elengi +Fruit is edible  +


Nelumbo nucifera +Edible rhizomes,stem and seeds,leaves are used to serve as food plates. Lotus is highly used in cuisines in many East Asian cultures such as Vietnamese, Chinese and Korean food. (Wikipedia)  +


Phlogacanthus curviflorus +In Arunachal Pradesh, pounded flowers are used as condiment.  +
Phyllanthus emblica +Particularly in South India, the fruit is pickled with salt, oil, and spices. Amla is eaten raw or cooked into various dishes. In Andhra Pradesh tender varieties of amla are used to prepare dal (a lentil preparation), also amle ka murabbah a sweet dish indigenous to the northern part of India (where in the berries are soaked in sugar syrup for a long time till they are imparted the sweet flavor) is traditionally consumed after meals. (Source:Wikipedia) It is also a constituent of the popular '''Dabur Chawanprash'''.  +


Sesamum indicum +Used in many parts of Indian Subcontinent as cooking oil.  +


Zingiber officinale +Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes. Ginger acts as a useful food preservative. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cake, ginger ale, and ginger beer. Candied ginger is the root cooked in sugar until soft, and is a type of confectionery. In India, fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh as well as dried ginger is used to spice tea and coffee especially in winter. Ginger powder is also used in certain food preparations particularly for pregnant or nursing women, the most popular one being Katlu which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied and pickled form. Ginger rolls are also used as a digestive after-dinner eats. Source: Wikipedia  +