Talk:Mangolu
Discussion page of Mangolu
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Discussion for: Mangolu • View • Links • Related changes
Use this page for verification notes, disputes, and action items. Keep narrative content on the article.
Page scope
The page treats mangolu, the Manikaran-valley name for hemp seed, and the condiment and other foods made from it. The seed oil massaged on painful joints is a medicine, not a food, and is not covered here.
Data verification
Record source conflicts, dating problems and sources not used here. Keep narrative content on the article.
Discussion
Sources
- Rathore et al. (2018), Journal of Non-Timber Forest Products 25(3), pp. 127–130. "Seeds are locally known as Mangolu" (p. 128); the figure caption on p. 129 labels the seed Mangolu too. The paper's statement that the seed is eaten especially in winter cites Kaushal (2012), which is not cited here.
Is it cannabis?
- Rathore et al. identify the plant as wild hemp, Cannabis sativa, locally called bhaang (p. 127).
Title and kind
- Mangolu is the name of the seed itself. The roasted and ground condiment has no separate name in the source, and the chutney with dadhu is called only "chutney". Both are covered here rather than on pages of their own.
- Kind: condiment, the seed's main use in the source (a flavouring, and a seasoning ground with garlic, salt and chillies). Plant part: seed.
- No source cited states any relation between mangolu and the 1880 Kulu name bhangolu, so the article draws none.
- Still made: yes, from the 2015–2017 fieldwork.