This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||kanch kala (কাঁচ্কলা) (today's sample record)|
Description: Plantain. The plantain is a starchy type of banana with firm flesh. If it is the variety used for desserts it is cooked when it is green, but it is left to ripen if it is the less sweet type. It is a staple food in many tropical and sub-tropical parts of the world. It has a mild flavour, almost like a squash, and is used pretty much as a potato would be used in western cooking.
|Plantains, with thanks to the generous Abdul Arain's Al-Amin Stores on Mill Road in Cambridge||
Latin: Musa x paradisiaca
Ethnicity: Indian Subcontinent
Most frequent country: Bangladesh, India
Most frequent region: West Bengal
Better known as: hara kela
Also known as: aatikaya, arati dava, arati pamdu, arati puvu, aratikaaya, balekai, harayi keli, kachcha kela, kachchi keli, kelun, nenthrekkai, pachavazhai, vaazhai, vaazhai thandu, valappalam, vazhakkai
See places: Bengali Food and Cuisine
See foods and dishes: kancha, kela, kele ka phool, kele ka tana