Talk:Bhang ki chutney
Discussion page of Bhang ki chutney
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Discussion for: Bhang ki chutney • 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 the hemp-seed chutney of the Uttarakhand hills. The bhangjeera (Perilla frutescens) chutney of Garhwal is a different preparation and has one sentence on the article only to tell the two apart.
Data verification
Record source conflicts, dating problems and sources not used here. Keep narrative content on the article.
Discussion
Sources
- Every source is a website or a magazine article: the Almora district website (page footer "Last Updated: 19.04.2018"), eUttaranchal (Brijmohan Bisht, last updated 23 December 2020), Fareeda Kanga and Shikha Tripathi in Goya (2023, 2026), and Down To Earth (2009). Each claim is attributed on the article.
- No ethnobotanical or older printed source naming the chutney was found. A Garhwal district report in the Indian Hemp Drugs Commission series was not opened.
- The Goya recipe card for the chutney repeats the recipe in Kanga's article and is not cited separately.
Is it cannabis?
- The sources name the plant: "Hemp Seeds" (Almora), "Bhaang (Hemp) seeds" and "Bhaang (Cannabis)" (eUttaranchal), "locally grown cannabis seeds" (Kanga), "Hemp seeds, or bhang beej" of Cannabis sativa (Tripathi).
- Trap: bhangjeera is Perilla frutescens, and its seed is also roasted and ground into a chutney in Garhwal (Down To Earth, 2009). Recipes for the two published online are close to identical. Only sources that name hemp or cannabis are used for this page. No source cited here uses the name bhangjeera or bhangeera for it, so neither is a redirect.
Title
- Bhang ki chutney is the form of eUttaranchal, Almora and Goya. Redirects: Bhaang ki chutney (eUttaranchal), Bhang ki chutni (Almora), Bhang chutney (Kanga), Bhaang chutney (Tripathi).
Kind and plant part
- Condiment. Seed.
- First recorded: 2018, the date on the Almora district page. It is the year a cited source first shows the chutney, not the age of the dish.
- Still made: yes (Tripathi 2026).
Not used
- Health and nutrition claims made for the seed in these articles are not reproduced.