What Is Nol Tenga Xaak In Assam And Why Is It Special In Assamese Cuisine?
In Assam, Nol Tenga xaak or haak whose scientific name is Tetrastigma angustifolia, refers to a sour variety of leafy greens that are part of the Indian chestnut vine, also called Nol Tenga Haak, is a traditional sour-tasting leafy green widely consumed in Assam. Known for its tangy flavor, it is often cooked with light spices, pulses, or small fish to create refreshing and appetizing dishes. It is also sometimes called "Moimoti tenga". This vine is commonly found in Upper Assam and is used in various dishes for its distinctive sour and spicy flavor, especially in pork and fish preparations.
The leaves are valued not only for their unique taste but also for their nutritional benefits, being rich in vitamins and minerals that aid digestion and boost immunity. In Assamese households, Nol Tenga Xaak holds a special place as part of everyday meals, particularly during the summer months when its cooling properties are most appreciated. Its cultural significance lies in its deep connection to local farming traditions and seasonal eating habits, making it an important part of Assam’s culinary heritage.
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