|
|
||
Line 50: | Line 50: | ||
=== China === |
=== China === |
||
In [[China]], it is referred to as ''xian cai'' ({{zh|c=[[wikt:苋菜|苋菜]]|p=xiàn cài}}) and is often stir-fried. |
In [[China]], it is referred to as ''xian cai'' ({{zh|c=[[wikt:苋菜|苋菜]]|p=xiàn cài}}) and is often stir-fried with garlic and salt. |
||
=== Korea === |
=== Korea === |
Amaranthus tricolor | |
---|---|
![]() | |
Scientific classification ![]() | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Order: | Caryophyllales |
Family: | Amaranthaceae |
Genus: | Amaranthus |
Species: |
A. tricolor
|
Binomial name | |
Amaranthus tricolor | |
Synonyms[2] | |
List
|
Amaranthus tricolor, known as edible amaranth,[3] is a species of flowering plant in the genus Amaranthus, part of the family Amaranthaceae.
The plant is often cultivated for ornamental and culinary purposes. It is known as bireum in Korea;[3] tampala, tandaljo, or tandalja bhaji in India;[4] callaloo in the Caribbean; and Joseph's coat in other areas, after the biblical figure Joseph, who is said to have worn a coat of many colors. Although it is native to South and South-East Asia,[citation needed] A. tricolor is one of several species of amaranth cultivated in warm regions across the world. Cultivars have striking yellow, red, and green foliage.
Amaranthus gangeticus is considered a synonym of A. tricolor,[5] but has been recognized as a separate species in the past. A. gangeticus is also known as elephant-head amaranth. It is an annual flowering plant with deep purple flowers. It can grow to 2–3 feet (0.61–0.91 m) tall. In Bangladesh, it has been used as a leafy vegetable. It may inhibit calcium retention in rice-based diets.[6]
The leaves and stems may be eaten as a salad vegetable. In Africa, it is usually cooked as a leafy vegetable.[7] It is usually stir fried or steamed as a side dish in both China and Japan.[citation needed]
InChina, it is referred to as xian cai (Chinese: 苋菜; pinyin: xiàn cài) and is often stir-fried with garlic and salt.
InKorea, the plant is referred to as bireum (비름). Small-leaved, reddish-stalked chambireum (참비름, "true bireum") is used as a namul vegetable in Korean cuisine. Considered a san-namul (wild green) that grows abundantly in the countryside, it tends to be foraged rather than planted and harvested.[8] It has an earthy and nutty flavor, and goes well with both gochujang- and soup soy sauce-based seasonings, and bori-bap (barley rice).[8][9]
It appears on the coat of armsofGonville and Caius College, Cambridge, where it is called "flowers gentle".
Amaranthus tricolor |
|
---|