Detailed Notes
In Assamese, "Bhedailota xaak" refers to Skunk vine (Paederia foetida). It's also known by other names like Malabar spinach, Puroi Xaak, and Paduri Lota. The leaves have a distinctive, strong, sulphurous smell. It's a popular leafy green in Assamese cuisine, often used in curries, fritters, and salads, and is known for its digestive benefits.
Nutritional Benefits of Bhedailota Xaak
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Rich in vitamins A, C, and K, which support eye health, immunity, and blood clotting.
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High in dietary fiber, aiding digestion and maintaining gut health.
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Contains essential minerals like calcium, iron, and potassium beneficial for bone strength and overall wellness.
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Low in calories, making it a healthy addition to any diet.
Traditional Uses in Assamese Cuisine
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Bhedailota Xaak is often cooked simply with mustard oil, garlic, and minimal spices to preserve its natural flavor.
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It is commonly prepared as a stir-fry or boiled and served alongside steamed rice.
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The greens are sometimes mixed with other xaak varieties in traditional Assamese meals.
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It is especially popular during festivals and local celebrations, showcasing Assam’s rich biodiversity.
In summary, Bhedailota Xaak is a nutritious and culturally significant leafy green in Assam, appreciated for its health benefits and flavorful contribution to traditional Assamese cuisine.