This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
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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.
| ||neembegun (নীম বেগুন) (today's sample record)|
Description: Curry leaves. Curry leaves are small green leaves which has a distinctive curry flavour with nut, lemon and musk.
|Curry leaves, with thanks to Al-Amin on Mill Road in Cambridge||
Latin: Murraya koenigii
Ethnicity: Indian Subcontinent
Most frequent country: Bangladesh, India
Most frequent region: West Bengal
Also known as: baisoppu, basango, bevapallo, bevin soppu, bowala, bursunga, curry na patra, curry patta, gandhela, girinimba, kadhi patta, kadu nimb, karapincha, karbevenasoppu, karbevu, karepeku, karhi patta, kari phulia, karibevu, karivagu, karivepaku, kariveppilai, karvaypillai, katneem, limda, margosa, meetha neem, meetho limbado, meetho limdo, neem leaves, neem pata, neem patti, phanno pallo, suravi, vepa, veppam
See places: Bengali Food and Cuisine
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