Senegalia pennata
| Senegalia pennata | |
|---|---|
| |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Subfamily: | Caesalpinioideae |
| Clade: | Mimosoid clade |
| Genus: | Senegalia |
| Species: | S. pennata
|
| Binomial name | |
| Senegalia pennata (L.) Maslin
| |
| Synonyms | |
| |
Senegalia pennata (English: climbing wattle,
Uses
Culinary
In Northeast India, in the states of Mizoram and Manipur, climbing wattle is an ingredient in indigenous cuisine like kaang-hou (fried vegetables) and eromba. The plant is locally known as khanghmuk in Hmar, khang in Meiteilon and khanghu in Mizo.
In
In
In Vietnam, the plant is cultivated in the Northwest region such as Sơn La and Lai Châu provinces, by the Thái and Khơ Mú ethnic groups as a delicacy vegetable. The leaves have a distinctively stinky odor, and are used in salads (especially with mountain ebony flowers - Bauhinia variegata), as well as in stir-fries, grilled fish, pork or buffalo dishes.
See also
- List of plants with edible leaves
- Thai cuisine
- Lao cuisine
- Flora of Madhya Pradesh
- List of ingredients in Burmese cuisine
- List of Thai ingredients
References
External links
Media related to Senegalia pennata at Wikimedia Commons- Thai vegetables
- FAO - The Vegetable Sector in Thailand
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