Talk:Siddu
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Page scope
The page treats siddu, the steamed bread of Kullu and Shimla, and the use of hemp seed in it in the Manikaran and Parvati valleys. It does not cover the other fermented breads of Himachal Pradesh, which the cited sources describe without hemp.
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Record source conflicts, dating problems and sources not used here. Keep narrative content on the article.
Discussion
Sources
- Thakur, Savitri and Bhalla (2004) describe the bread, its ingredients and its fermentation (Table 1, p. 327; text, p. 328). Their siddu has no hemp in it: the paste is of opium seeds, walnut or black gram.
- Rathore et al. (2018) give the use of roasted hemp seed in making siddu in the Manikaran valley (p. 128) and name Siddu/Aksalu among the foods the seed flavours (abstract, p. 127). They do not say whether the seed goes into the dough, the filling or a chutney served with it, so the article says only that it goes into the bread.
- Tribhuvan (2018), p. 505, puts the hemp-seed chutney beside the bread, not in it.
Source conflicts
- Thakur et al. (2004) make siddu from wheat flour, stuffed with the paste (their flowchart, p. 328). Tribhuvan (2018) calls sidhu "local bread made of fermented rice". Both are given on the article with their authors.
- The 1897 gazetteer of Kulu uses sidhu for something else: bhat (a grain) boiled with water and curds (Diack 1897, p. 32). It is a different preparation with no hemp in it, and is not cited on the article.
Is it cannabis?
- Siddu is mostly not cannabis. The cannabis in it is the roasted seed of wild hemp, Cannabis sativa (Rathore et al. 2018, p. 128), and Tribhuvan's "cannabis seeds" (p. 505).
Title
- Siddu is the spelling of Thakur et al. and Rathore et al. Khobli (Shimla district, Thakur et al.) is a redirect.
- Tribhuvan's sidhu is listed in the infobox but is not made a redirect: the title Sidhu would clash with the personal name (Sidhu of the Santal rising of 1855, named on Santal people; also a surname).
Kind and plant part
- Dish. Seed.
- Still made: yes. Thakur et al. (2004) describe it served in restaurants in Kullu and Manali; Rathore et al. record the hemp-seed use from fieldwork in 2015 to 2017.