Green delicacies of Northeast

13 May,2024 Credit: Google Photos

Dhekia Xaak

[{"selector":"#anim-6001c7c9-c5f8-4e34-98f9-3f077ea3cebf","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9f747c34-8c1b-4b1c-814c-afd188d9a484","keyframes":{"transform":["translate3d(0px, 195.57609%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d70f9589-fb4b-43b5-a8c6-744aec355a12","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c01038f9-caa5-45a5-8828-c8bf1911e00e","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ec006d4f-e6f9-4401-bc62-f33fc8f1bf27","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e3265741-002d-4e40-88f5-539689fcb885","keyframes":{"transform":["translate3d(0px, 855.55582%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-13c19873-8648-42a0-b816-1b872f83d665","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-68bb7f53-256b-48f9-8713-d3eb02d2f38a","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Fiddlehead Ferns (Dhekia Xaak): A delicacy in Northeast India, these ferns are stir-fried with potato and garlic, or added to stews for a distinct taste. Credit: Google Photos

Kumura Xaak

[{"selector":"#anim-f378638f-ff58-42d4-89c1-e45a205c9401","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0a990016-e3f8-4d0e-b81d-919ef44b2a73","keyframes":{"transform":["translate3d(0px, 335.27349%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-15ed4c2a-1997-466d-9939-780f3ece032b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-58ba91a9-fba1-4b67-a415-83ca722241ad","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-44a3bb03-7af6-4cd1-aed5-fc4c0f39f4b2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-92b017e6-7bf0-49a2-9d9a-3339d3a46606","keyframes":{"transform":["translate3d(0px, 855.55582%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8319b858-a92e-4275-98da-cd19aad6069d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c3e5d3eb-1a53-49e2-99ae-f6b78549114c","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Tender Pumpkin Leaves (Kumura Xaak): Rich in nutrients, these leaves are used in curries and stir-fries. Credit: Google Photos

Kheti Xaak

[{"selector":"#anim-9b6bab71-4674-42ff-94a6-a0a6e359d3a7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fb057827-8854-42c9-93c6-68105353fce8","keyframes":{"transform":["translate3d(0px, 245.60717%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3838b928-0562-4493-96ff-156482357d3f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0c6154a2-50a9-4c0f-a1f1-c86117df54c4","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f2a0b1f5-ce55-49b7-8752-ce4732908f72","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a7d37f51-8133-488f-bd01-e116d986b233","keyframes":{"transform":["translate3d(0px, 855.55582%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-177dcf43-74c1-4f74-aca2-6d8b055d6f73","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2f98895a-8548-40b5-b53c-e48c8214fbc7","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Indian Spinach (Kheti Xaak): A versatile green used in Assamese cuisine in salads, curries, and a side dish. Credit: Google Photos

Kalmi Xaak

[{"selector":"#anim-1e9b9584-3c86-401b-9674-0a474c66ce88","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-31e2c052-9ef9-438d-9e84-08205ccbc18d","keyframes":{"transform":["translate3d(0px, 245.60717%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0fe46e3d-7c73-4f00-809f-831afe3ed409","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-902f6238-bb0a-47f1-ab94-f85a93dc2a0b","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c4d87adb-cc6e-4b47-af10-fdbfbde4a44d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b81d1a51-4780-4d0c-850c-3611e7e71d65","keyframes":{"transform":["translate3d(0px, 855.55582%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-67062911-27af-494f-99c4-8d075b2f7fa4","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-69273074-edba-4706-a807-908bf01827b2","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Water Spinach (Kalmi Xaak): Popularly used in stir-fries, soups, and curries for its crisp texture and mild taste. Credit: Google Photos

Narasingha Paat

[{"selector":"#anim-b01d82da-96ae-4db3-83f0-a679f5d79a61","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c6e12e1f-2f3d-4407-a18c-b9c842ee20fb","keyframes":{"transform":["translate3d(0px, 245.60717%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-33a4f4b9-3c22-4bb2-9bb7-37ca52e78991","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7f9641be-670b-45a5-b239-41a0e1fda353","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4ad954b4-f8d2-4d21-969f-73251ba13231","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-001f2f54-024d-4771-8c41-63675bfbbec9","keyframes":{"transform":["translate3d(0px, 855.55582%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cc80f199-6167-4dfb-9c2b-2322e5724b56","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-904eeea9-f24c-4fa6-b3ca-286b781e418a","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Fragrant Curry Leaves (Narasingha Paat): Essential in Assamese curries, these leaves add a unique aroma and flavor. Credit: Google Photos

Laai Xaak

[{"selector":"#anim-3bd97925-1363-498f-99b9-e301c1b2459d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6b970f6b-e463-4395-b8ee-a855ea786bd1","keyframes":{"transform":["translate3d(0px, 260.76807%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b1f35958-754f-4f57-906e-16f9f0fae1d0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-de5e0cd9-979e-4a4e-a04f-e54e4caf67d3","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-40b7fcbb-a5bb-41dd-b191-16426591b162","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-72184e2b-7823-4835-bc52-d50aa3446ae0","keyframes":{"transform":["translate3d(0px, 855.55582%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f2e57d12-d868-48be-a19e-83d7b99ba00a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-23d19025-b978-4a6b-b6fd-ee9b40b78ecd","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Green Mustard Leaves (Laai Xaak): A common ingredient in Assamese cuisine, these leaves are used in curries and salads. Credit: Google Photos

Manimuni Xaak

[{"selector":"#anim-5aaeffd7-eb67-469b-ada6-81dd781ec0ae","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e09d75c5-5679-40d9-b5cc-5d670632fc8b","keyframes":{"transform":["translate3d(0px, 260.76807%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3446c2c1-1a60-4bf1-9933-178fca0dddbe","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fdca166e-fb0f-4e34-b91f-52b2218d3276","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cde82377-c778-4537-90da-9d47d19203e0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5caacef2-fe00-41e7-a4f8-3335c608cb2e","keyframes":{"transform":["translate3d(0px, 855.55582%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e5000dc6-a7f1-446d-87fc-099963b00fea","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-492a070d-bb45-4753-8d0d-7b2fc54f7cc1","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Indian Pennywort (Manimuni Xaak): Known for its health benefits, these leaves are used in salads, chutneys, and as a garnish in Assamese dishes. Credit: Google Photos

Kosu Xaak

[{"selector":"#anim-3e80c172-3e5d-4952-9800-ec32179c300b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c71b8601-ae30-4e27-93ce-c70d2e87976c","keyframes":{"transform":["translate3d(0px, 205.07006%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-53a3ff04-e3bb-4016-9a39-351eda3bd95b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4897391c-0a39-4515-b6db-0f7aab4acc10","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-025c6ddd-1deb-4f15-8735-b34bf0362dc2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-71bef85f-8222-48e9-8e00-677ad9207e3a","keyframes":{"transform":["translate3d(0px, 855.55582%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-733569c9-8ec9-469f-bd91-44d2288a00d0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c10454b8-71f4-41da-a1ab-f2bc21960109","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1. Elephant Foot Yam Leaves (Kosu Xaak): These leaves are often used in traditional Assamese dishes like "Kosu Xaak Bhaji" or stir-fried with garlic and spices for a flavorful side dish. Credit: Google Photos

Related Stories Warm Beverages For Winter World's Most Profound Philosophical Questions What to make out of leftover Fruits? World's Most Unique and Colorful Railway Station