Smile - Awa Fadigom | Culantro (Dry) - 10 gm
- The packet is lightweight as it contains dried vegetables.
- The quantity will expand significantly when soaked in water.
Awa Fadigom | Culantro
Discover the vibrant flavors of Awa Fadigom, also known as Culantro, a culinary gem cherished in diverse cuisines across the globe. Scientifically known as Eryngium foetidum, this tropical perennial herb is a culinary powerhouse with an array of aliases, including recao, chadon beni, Mexican coriander, and more. Originating from Mexico, the Caribbean, and Central and South America, Awa Fadigom has found its way into kitchens worldwide, gracing both tropical and temperate climates.
Culinary Delight: Awa Fadigom is revered for its bold, robust flavor, often likened to a more potent version of cilantro. Its versatility knows no bounds, making it a quintessential ingredient in seasoning, marinating, and garnishing dishes. This aromatic herb is a star player in the cuisines of the Caribbean, Cambodia, Thailand, India, and various parts of tropical Asia. Unlike its cousin, cilantro, Awa Fadigom retains its color and flavor exceptionally well when dried, making it a prized asset in the world of dried herbs.
Awa Fadigom in Northeast India: Known as "Awa Phadigom" in Manipuri, this wild aromatic plant adds a unique twist to traditional Manipuri and Mizoram cuisine. Its small, spiked leaves are fried to perfection, releasing a distinctive aroma that elevates meat dishes, soups, salads, and vegetables. Awa Phadigom is the secret ingredient that transforms ordinary meals into extraordinary culinary experiences.
Beyond the Plate: While Awa Fadigom's culinary contributions are celebrated, its therapeutic potential remains underexplored. Traditional medicine in Manipur recognizes Awa Phadigom for its role in treating arthritis, high blood pressure, muscle pain, stomach ulcers, and nerve problems. Folklore medicine and local healing traditions also embrace its uses in addressing constipation and epilepsy.
Cultivation and Conservation: Easy to grow and brimming with culinary and medicinal value, Awa Fadigom has the potential to become a mainstream herb. By cultivating it on a larger scale, growers and sellers can harness its economic benefits. As the Food and Agriculture Organization of the United Nations strives to conserve neglected species for future food security, Awa Fadigom stands as a promising candidate.
Unveil the rich flavors and therapeutic benefits of Awa Fadigom in your culinary creations. Whether you're a seasoned chef or a home cook, this versatile herb is your gateway to a world of culinary delights.
Recipe - Moong Dal with Awa Phadigom Leaves: Enjoy a simple yet flavorful dish with the essence of Awa Phadigom.
- 100g Boiled moong dal
- 4–5 Leaves of Awa Phadigom, finely chopped
- ½ tsp Turmeric powder
- 3 tbsp Oil
- 1 tbsp Salt
- A small cube of butter
- Heat oil in a wok and add the chopped Awa Phadigom leaves. Fry until they become slightly darker in color.
- Add boiled moong dal, turmeric, and salt. Stir well.
- Once it starts boiling, add the butter cube.
- Serve this delightful preparation with hot rice or chapatis.
Elevate your culinary creations with Awa Fadigom, where tradition meets innovation in the world of flavors.