Mangolu
More actions
| Kind | Condiment |
|---|---|
| Part of the plant | Seed |
Mangolu is the name used in the Manikaran valley of Kullu District, Himachal Pradesh, for the seed of wild hemp (Cannabis sativa). It is roasted and used as a flavouring and to make a condiment.[1]: 128
The seed is roasted until it crackles and pops. Its hull is coarse, and the flavour comes out only on roasting. It is then ground in a pestle with garlic, salt and green chillies, and the condiment seasons vegetables such as kachalu, potato and cauliflower. The roasted seed also goes into the steamed bread siddu.[1]: 128
Hemp seed is made into a chutney with dadhu (a local pomegranate), green or red chillies, mint leaves, coriander leaves, lemon and salt. The roasted seed is also eaten on its own with jaggery or sugar, and in winter women cook it with wheat or rice flour into the dish aaksalu. The seed is eaten especially in winter.[1]: 128 Researchers of the G. B. Pant National Institute of Himalayan Environment and Sustainable Development collected these uses between 2015 and 2017, interviewing elderly residents of five villages of the valley.[1]: 127–128
See also
References
- ↑ 1.0 1.1 1.2 1.3 1.4 Rathore, S.; Shashni, S.; Samant, S.S.; Sundriyal, R.C. (2018). "Indigenous uses of wild hemp (Cannabis sativa) by the local inhabitants in Manikaran Valley of Himachal Pradesh, North Western Himalaya". Journal of Non-Timber Forest Products. 25 (3): 127–130. doi:10.54207/bsmps2000-2018-7393KF.