Fruits & Vegetables

Pulm or Boroi is a fruit that is native to South and Southeast Asia, and is also known as "ber" or "Indian plum". The fruit is small and round, typically about the size of a cherry or grape, and has a thin, edible skin. The flesh of the fruit is translucent and juicy, with a sweet and slightly tart flavor.

Pulm or boroi is often used in traditional medicine to treat a variety of ailments, including constipation, indigestion, and respiratory issues. It is also a good source of vitamins and minerals, such as vitamin C, iron, and calcium.

In addition to its health benefits, pulm or boroi is also used in a variety of culinary applications. It is often used to make chutneys and pickles, and can also be used in desserts and sweets. The fruit is highly perishable, however, and must be consumed quickly after it is harvested.

Lengra Bangladeshi Mango

Lengra mangoes, also known as Langra mangoes, are a popular variety of mangoes originating from the region of West Bengal India, and Bangladesh. They are highly regarded for their unique flavor, sweetness, and aromatic characteristics. 

Lengra mangoes are medium-sized fruits with an oval shape and slightly wrinkled, pale green skin when unripe. As they mature, the skin turns yellow with hints of green.

Lengra mangoes are known for their exceptionally sweet, tangy, and aromatic flavor. The flesh is fiberless, tender, and juicy, offering a smooth and melting texture.

 "Fazli mango" refers to a specific variety of mango that is grown in Bangladesh. Fazli mangoes are known for their large size and unique taste. They are primarily cultivated in the Rajshahi division of Bangladesh, particularly in the districts of Rajshahi, Chapai Nawabganj, and Naogaon.

Fazli mangoes are usually elongated in shape with greenish-yellow skin. They have a distinct aroma and sweet, fiberless flesh. These mangoes are often used ripe, as fresh fruit, or in various culinary preparations such as mango juice, lassi (a yogurt-based drink), mango chutney, and desserts.

Bangladesh is renowned for its diverse range of mango varieties. Fazli mango is one of the popular ones enjoyed during the mango season, which typically runs from May to August.

Arum roots, also known as taro roots or colocasia roots, are starchy tubers that come from the arum plant, specifically the species Colocasia esculenta. They are commonly used in various cuisines around the world and are known for their creamy texture and earthy flavor.

Here's a basic recipe for preparing arum roots:

Ingredients:

• Arum roots (taro roots) - 2-3 medium-sized
• Water - enough to cover the roots for boiling
• Salt - to taste

Instructions:

1. Start by peeling the outer skin of the arum roots with a vegetable peeler or a knife. Be cautious as the skin can be slightly rough and itchy for some individuals. It's a good idea to wear gloves or wash your hands immediately after peeling.

2. Once peeled, rinse the arum roots under cold water to remove any dirt or residue.

3. Cut the arum roots into even-sized pieces, about 1-inch thick. This will ensure that they cook evenly.

4. Place the arum root pieces in a pot and add enough water to cover them. Add a pinch of salt to the water to enhance the flavor.

5. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let the roots simmer for approximately 15-20 minutes or until they become tender. You can check the doneness by piercing the roots with a fork or knife; they should easily slide through when cooked.

6. Once the roots are cooked, drain the water and let them cool slightly.

7. At this point, you can use the cooked arum roots in various ways. They can be mashed, sliced, or cubed for use in soups, stews, curries, or stir-fries. They can also be used in traditional dishes like taro fries or taro cakes.

Remember, arum roots contain calcium oxalate crystals, which can cause skin irritation or itchiness for some people. It's important to handle them with care and wash your hands thoroughly after handling them.

Additionally, arum leaves, known as taro leaves, are also commonly used in cooking in many cultures. They are often used to make dishes like taro leaf stew or wrapped around fillings to make taro leaf rolls.