Carissa carandas, aka Bengal currant, Christ’s thorn, carandas plum and karanda, is a species of flowering shrub in the family Apocynaceae. Carissa carandas grows in subtropical and tropical countries in South Asia such as Afghanistan, India, Pakistan, Sri Lanka… The plant is also found in southern Vietnam. In Vietnam, the plant is known as cây
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Gioi pepper is a suggested English name for the Vietnamese spice made from the fruits of several Michelia plant of in the family Magnoliaceae. In Vietnam, there are 3 (out of 25) Michela species that can be harvested for their fruits as spice. Michelia tonkinensis (Vietnamese name: giổi or giổi ăn hạt, Synonyms: Michelia gioi,
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Litsea cubeba (aka the aromatic litsea) is an evergreen tree, about 5-12m tall, in the family Lauraceae. Litsea cubeba is know as màng tang in Vietnamese. In Quảng Ngãi province, the plant is also called sả rừng, literally means wild lemongrass because its peppercorns smell like lemongrass. In Vietnam, the tree grows wild in high
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The Murraya koenigii is a tropical to sub-tropical tree in the family Rutaceae and is native to Asia, including Vietnam. In Vietnamese language, it is called lá cà ri (curry leaf), or simply cà ri (curry). However, most Vietnamese do not know about this tree. Only in Ninh Thuận province, the plant is more popular
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Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.