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There are 17 products.

Showing 13-17 of 17 item(s)
Black Cardamom Seeds 1.95 - 1

Black Cardamom Seeds

Price €1.95 SKU: MHS 57 B
,
5/ 5
<h2><strong>Black Cardamom Seeds (Elettaria cardamomum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 seeds.</strong></span></h2> <p>Elettaria cardamomum, commonly known as green or true cardamom, is a herbaceous perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom. It is cultivated widely in tropical regions and reportedly naturalized in Réunion, Indochina and Costa Rica.</p> <p><strong>Growth</strong></p> <p>Elettaria cardamomum is a pungent aromatic herbaceous perennial plant, growing about to 2–4 m in height. The leaves are alternate in two ranks, linear-lanceolate, 40–60 cm long, with a long pointed tip. The flowers are white to lilac or pale violet, produced in a loose spike 30–60 cm long. The fruit is a three-sided yellow-green pod 1–2 cm long, containing several black and brown seeds.</p> <p><strong>Uses</strong></p> <p>The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom.</p> <p>Cardamom pods as used as a spice</p> <p>Ground cardamom is an ingredient in many Indian curries and is a primary contributor to the flavour of masala chai. In Iran, cardamom is used to flavour coffee and tea. In Turkey, it is used to flavour the black Turkish tea, kakakule in Turkish.</p> <p>As well as in its native range, it is also grown in Nepal, Vietnam, Thailand, and Central America. In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production. It was first imported into Europe around 1300 BC.</p> <h2 style="color: #222222; font-size: 2.75rem;">How to Germinate Cardamom</h2> <ol style="color: #222222; font-size: 16px;"> <ol style="color: #222222; font-size: 16px;"> <li> <div class="section-1"> <p style="font-size: 1rem;">Wash the seeds in lukewarm water to remove the mucilage. Allow the seeds to dry in the shade.</p> </div> </li> <li> <div class="section-2"> <p style="font-size: 1rem;">Put the cardamom seeds in a glass jar, and then put the glass jar in a tray full of cold tap water from your sink. The water should come halfway up the sides of the jar. Let the jar sit in the water for a few minutes until the glass feels cool to the touch.</p> </div> </li> </ol> </ol> <div id="LEAF-SMARTASSET-CAPTIVATE" class="sa-captivate-box"> <div></div> </div> <ol style="color: #222222; font-size: 16px;"> <li> <div class="section-3"> <p style="font-size: 1rem;">Pour a 2.5 percent nitric acid solution over the cardamom seeds in the jar slowly. Coat all surfaces of the seeds. Stir the seeds with a spoon. After two minutes of stirring, drain the nitric acid solution from the jar with a strainer.</p> </div> </li> <li> <div class="section-4"> <p style="font-size: 1rem;">Put a clean strainer in the sink, and then put the seeds in the strainer. Rinse the cardamom seeds under running water. Transfer the seeds to a bowl of lukewarm water and allow them to soak overnight. This scarification breaks the hard coats of the cardamom seeds.</p> </div> </li> <li> <div class="section-5"> <p style="font-size: 1rem;">Select a site in the garden for the cardamom seeds. Cardamom prefers moist soil that seldom dries out. It thrives in filtered shade.</p> </div> </li> <li> <div class="section-6"> <p style="font-size: 1rem;">Plant cardamom seeds directly in the garden after the danger of frost passes. Sow the cardamom seeds about 1/2 to 1 inch apart on top of the soil. Make rows 4 to 6 feet apart.</p> </div> </li> <li> <div class="section-7"> <p style="font-size: 1rem;">Cover the cardamom seeds with a thin layer of soil. Spread a thin layer of twigs over the seed bed. Cover the twigs with straw or grass. Water deeply until the soil feels moist.</p> </div> </li> <li> <div class="section-8"> <p style="font-size: 1rem;" class="">Watch for germination. Cardamom germination usually takes between 20 and 25 days, but can take up to 40 days. When germination occurs, remove most of the mulch, leaving only a thin layer around the seedlings. Provide overhead shade to protect seedlings from bright sun.</p> </div> </li> </ol><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
MHS 57 B
Black Cardamom Seeds 1.95 - 1

Variety from India
Lila Sari Tomato Seeds

Lila Sari Tomato Seeds

Price €1.95 SKU: VT 54
,
5/ 5
<h2><strong>Lila Sari Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>“Lila Sari” is reportedly from India. Productive, medium-large, 250 grams globe-shaped fruits with dark purple-brown chocolate color. Much better in our growing conditions than Cherokee Purple, which is similar.</p> <p>Tastes great with a rich flavor that develops even in cool summers. Yields heavy and late into the season. One of our favorites for flavor and appearance, and one of the purple varieties we loved for the market.</p> <p>“Tangy, very sweet, rich, turgid smooth flesh, juicy!”</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 54 (10 S)
Lila Sari Tomato Seeds
Sikkim Cucumber Seeds

Sikkim Cucumber Seeds

Price €1.55 SKU: PK 18
,
5/ 5
<h2><strong>''Sikkim'' Cucumber Seeds Organically Grown</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 5 or 10 seeds</strong><strong><br></strong></span></h2> <p>The historic cucumber. Fat, large fruit can reach several pounds in size. The ripe fruit is a unique rusty red color and is good eaten cooked or raw. In Asia, cucumbers are often stir-fried and are quite tasty. This variety is grown in the Himalayas of Sikkim and Nepal. Sir Joseph Hooker first discovered it in the eastern Himalayas in 1848. Here is part of what he wrote about it: “So abundant were the fruits, that for days together I saw gnawed fruits lying by the natives’ paths by the thousands, and every man, woman, and the child seemed engaged throughout the day in devouring them.”&nbsp;</p> <p><strong>Extremely early, 45-50 days.</strong></p> <p><strong>FRESH SEEDS.</strong></p> <p>It does well in containers 5 gallons and up (the key to growing in containers is simple, regular watering and feeding). Northern zones direct sow mid-June. It can be started earlier indoors, be especially careful with the roots when transplanting. Stake string up or trellis will also grow well without support. Pick fruit regularly to increase production. One of the most unusual treats is emerging as possibly the best tasting cucumber of all in many opinions. Good eating even when they look over-ripe. Gets rave reviews on taste and productivity.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PK 18 (5 S)
Sikkim Cucumber Seeds

Pigeon pea seeds (Cajanus...

Pigeon pea seeds (Cajanus...

Price €2.15 SKU: VE 48
,
5/ 5
<h2><strong>Pigeon pea seeds (Cajanus cajan)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 10 (1.5g) seeds.</strong></span></h2> <p>The<span> </span><b>pigeon pea</b><sup id="cite_ref-GRIN_1-0" class="reference"></sup><span> </span>(<i><b>Cajanus cajan</b></i>), also known as<span> </span><b>pigeonpea</b>,<span> </span><b>red gram</b>,<span> </span><b>tur</b>,<sup id="cite_ref-MoEFCC_2-0" class="reference"></sup><span> </span><b>pwa kongo</b><span> </span>in<span> </span>Haiti,<sup id="cite_ref-3" class="reference"></sup>,<span> </span><b>guandú</b><span> </span>and<span> </span><b>frijol de palo</b><span> </span>in<span> </span>Ibero-America, or as<span> </span><b>gungo peas</b><span> </span>in Jamaica,<sup id="cite_ref-4" class="reference"></sup><span> </span>is a perennial<span> </span>legume<span> </span>from the<span> </span>family<span> </span>Fabaceae. Since its<span> </span>domestication<span> </span>in the<span> </span>Indian subcontinent<span> </span>at least 3,500 years ago, its seeds have become a common<span> </span>food<span> </span>in Asia, Africa, and Latin America. It is consumed on a large scale in<span> </span>South Asia<span> </span>and is a major source of<span> </span>protein<span> </span>for the population of the Indian subcontinent. It is the primary accompaniment to rice or<span> </span>roti<span> </span>(flat bread) and has the status of<span> </span>staple food<span> </span>throughout the length and breadth of India.</p> <h2><span class="mw-headline" id="Origins">Origins</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Pigeon_pea_flower_at_Sydney_2019.jpg/250px-Pigeon_pea_flower_at_Sydney_2019.jpg" decoding="async" width="250" height="166" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/35/Pigeon_pea_flower_at_Sydney_2019.jpg/375px-Pigeon_pea_flower_at_Sydney_2019.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/35/Pigeon_pea_flower_at_Sydney_2019.jpg/500px-Pigeon_pea_flower_at_Sydney_2019.jpg 2x" data-file-width="4928" data-file-height="3264" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> Pigeon pea flower at Sydney 2019</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Cajanus_cajan.jpg/220px-Cajanus_cajan.jpg" decoding="async" width="220" height="171" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Cajanus_cajan.jpg/330px-Cajanus_cajan.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Cajanus_cajan.jpg/440px-Cajanus_cajan.jpg 2x" data-file-width="1986" data-file-height="1545" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> Pigeon pea is a perennial which can grow into a small tree.</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Cajanus_cajan_MHNT.BOT.2015.2.47.jpg/220px-Cajanus_cajan_MHNT.BOT.2015.2.47.jpg" decoding="async" width="220" height="156" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Cajanus_cajan_MHNT.BOT.2015.2.47.jpg/330px-Cajanus_cajan_MHNT.BOT.2015.2.47.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Cajanus_cajan_MHNT.BOT.2015.2.47.jpg/440px-Cajanus_cajan_MHNT.BOT.2015.2.47.jpg 2x" data-file-width="3182" data-file-height="2256" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> <i>Cajanus cajan</i><span> </span>–<span> </span>MHNT</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Cajanus_cajan%2C_flowers.jpg/220px-Cajanus_cajan%2C_flowers.jpg" decoding="async" width="220" height="293" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Cajanus_cajan%2C_flowers.jpg/330px-Cajanus_cajan%2C_flowers.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Cajanus_cajan%2C_flowers.jpg/440px-Cajanus_cajan%2C_flowers.jpg 2x" data-file-width="2448" data-file-height="3264" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> Pigeon pea flowers</div> </div> </div> <p>The cultivation of the pigeon pea goes back at least 3,500 years. The centre of origin is probably peninsular India, where the closest wild relatives (<i>Cajanus cajanifolia</i>) occur in tropical deciduous woodlands.<sup id="cite_ref-5" class="reference">[5]</sup><span> </span>Archaeological finds of pigeon pea dating to about 3,400 years ago (14th century BC) have been found at<span> </span>Neolithic<span> </span>sites in<span> </span>Kalaburagi, Karnataka<span> </span>(Sanganakallu) and its border areas (Tuljapur Garhi<span> </span>in<span> </span>Maharashtra<span> </span>and<span> </span>Gopalpur<span> </span>in<span> </span>Orissa) and also the south Indian states such as Kerala, where it is called Tomara Payaru.<sup id="cite_ref-6" class="reference">[6]</sup><span> </span>From India it traveled to East Africa and West Africa. There, it was first encountered by Europeans, so it obtained the name Congo Pea. By means of the slave trade, it came to the American continent, probably in the 17th century.<sup id="cite_ref-7" class="reference">[7]</sup></p> <h2><span class="mw-headline" id="Cultivation">Cultivation</span></h2> <p>Today, pigeon pea is widely cultivated in all tropical and semitropical regions of both the<span> </span>Old<span> </span>and the New Worlds.</p> <p>World production of pigeon peas is estimated at 4.49 million tons.<sup id="cite_ref-:0_8-0" class="reference">[8]</sup><span> </span>About 63% of this production comes from India.<sup id="cite_ref-9" class="reference">[9]</sup><span> </span>Africa is the secondary centre of diversity and at present it contributes about 21% of global production with 1.05 million tons. Malawi, Tanzania, Kenya, Mozambique and Uganda are the major producers in Africa.</p> <p>The total number of hectares grown to pigeon pea is estimated at 5.4 million.<sup id="cite_ref-:0_8-1" class="reference">[8]</sup><span> </span>India accounts for 72% of area grown to pigeon pea or 3.9 million hectares.</p> <p>Pigeon pea is an important<span> </span>legume<span> </span>crop of<span> </span>rainfed agriculture<span> </span>in the semiarid tropics. The Indian subcontinent, eastern Africa and Central America, in that order, are the world's three main pigeon pea-producing regions. Pigeon peas are cultivated in more than 25 tropical and subtropical countries, either as a sole crop or intermixed with<span> </span>cereals, such as<span> </span>sorghum<span> </span>(<i>Sorghum bicolor</i>),<span> </span>pearl millet<span> </span>(<i>Pennisetum glaucum</i>), or<span> </span>maize<span> </span>(<i>Zea mays</i>), or with other legumes, such as<span> </span>peanuts<span> </span>(<i>Arachis hypogaea</i>). Being a legume capable of<span> </span>symbiosis<span> </span>with<span> </span>Rhizobia, the bacteria associated with the pigeon pea enrich soils through symbiotic<span> </span>nitrogen fixation.</p> <p>Pigeon peas can be of a perennial variety, in which the crop can last three to five years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production.</p> <p>The crop is cultivated on marginal land by resource-poor farmers, who commonly grow traditional medium- and long-duration (5–11 months)<span> </span>landraces. Short-duration pigeon peas (3–4 months) suitable for multiple cropping have recently been developed. Traditionally, the use of such input as fertilizers, weeding, irrigation, and pesticides is minimal, so present yield levels are low (average = 700 kg/ha). Greater attention is now being given to managing the crop because it is in high demand at remunerative prices.</p> <p>Pigeon peas are very drought-resistant and can be grown in areas with less than 650 mm annual rainfall. With the maize crop failing three out of five years in drought-prone areas of<span> </span>Kenya, a consortium led by the<span> </span>International Crops Research Institute for the Semi-Arid Tropics<span> </span>(ICRISAT) aimed to promote the pigeon pea as a drought-resistant, nutritious alternative crop.</p> <p>John Spence, a<span> </span>botanist<span> </span>and politician from<span> </span>Trinidad and Tobago, developed several varieties of dwarf pigeon peas which can be harvested by machine, instead of by hand.<sup id="cite_ref-niherst_10-0" class="reference">[10]</sup></p> <h2><span class="mw-headline" id="Seeds_and_chafe">Seeds and chafe</span></h2> <h3><span class="mw-headline" id="Dehulling_methods">Dehulling methods</span></h3> <p>Dehulling pigeon peas is an age-old practice in India. In earlier days hand pounding was common. Several traditional methods are used that can be broadly classified under two categories:</p> <h4><span class="mw-headline" id="Wet_method">Wet method</span></h4> <p>Involves water soaking, sun drying, and dehulling.</p> <h4><span class="mw-headline" id="Dry_method">Dry method</span></h4> <p>Involves oil/water application, drying in the sun, and dehulling. Depending on the magnitude of operation, large-scale commercial dehulling of large quantities of pigeon pea into its deskinned, split version, known as toor<span> </span>dal<span> </span>in Hindi, is done in mechanically operated mills.<sup id="cite_ref-12" class="reference"></sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Tur_Dal.JPG/220px-Tur_Dal.JPG" decoding="async" width="220" height="165" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Tur_Dal.JPG/330px-Tur_Dal.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Tur_Dal.JPG/440px-Tur_Dal.JPG 2x" data-file-width="2816" data-file-height="2112" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> Split pigeon pea, used in making<span> </span><i>Daal/Pappu,</i><span> </span>a daily staple in India</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Dal_Fry_Tadka%2C_Cumin_Rice%2C_Roasted_Papad_on_the_side.jpg/220px-Dal_Fry_Tadka%2C_Cumin_Rice%2C_Roasted_Papad_on_the_side.jpg" decoding="async" width="220" height="220" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/16/Dal_Fry_Tadka%2C_Cumin_Rice%2C_Roasted_Papad_on_the_side.jpg/330px-Dal_Fry_Tadka%2C_Cumin_Rice%2C_Roasted_Papad_on_the_side.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/16/Dal_Fry_Tadka%2C_Cumin_Rice%2C_Roasted_Papad_on_the_side.jpg/440px-Dal_Fry_Tadka%2C_Cumin_Rice%2C_Roasted_Papad_on_the_side.jpg 2x" data-file-width="1944" data-file-height="1944" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> <i>Dal/Pappu</i><span> </span>and rice, the twice-daily staple meal for most people in<span> </span>India<span> </span>and the Indian subcontinent.</div> </div> </div> <p>Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. In combination with<span> </span>cereals, pigeon peas make a well-balanced meal and hence are favoured by nutritionists as an essential ingredient for balanced diets. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.<sup id="cite_ref-13" class="reference">[13]</sup></p> <p>In India, it is one of the most popular<span> </span>pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as<span> </span><i>sambar</i>. Whole pigeon peas are called<span> </span><i>arhar dal</i><span> </span>in<span> </span>Hindi. In<span> </span>Ethiopia, not only the pods, but also the young shoots and leaves are cooked and eaten.<sup id="cite_ref-14" class="reference">[14]</sup></p> <div class="thumb tright"> <div class="thumbinner"><img alt="Pigeon pea seeds (Cajanus cajan)" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Shelling_pigeonpeas%2C_Kenya.jpg/220px-Shelling_pigeonpeas%2C_Kenya.jpg" decoding="async" width="220" height="147" class="thumbimage" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Shelling_pigeonpeas%2C_Kenya.jpg/330px-Shelling_pigeonpeas%2C_Kenya.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Shelling_pigeonpeas%2C_Kenya.jpg/440px-Shelling_pigeonpeas%2C_Kenya.jpg 2x" data-file-width="5184" data-file-height="3456" title="Pigeon pea seeds (Cajanus cajan)" /> <div class="thumbcaption"> <div class="magnify"></div> Kenyans shelling pigeon peas</div> </div> </div> <p>In some places, such as the Caribbean coast of<span> </span>Colombia,<span> </span>Dominican Republic,<span> </span>Panama<span> </span>and Hawaii, pigeon peas are grown for canning and consumption. A dish made of rice and green pigeon peas (called<span> </span><i>moro de guandules</i>) is a traditional food in the Dominican Republic. Pigeon peas are also made as a stew, with<span> </span>plantain<span> </span>balls. In<span> </span>Puerto Rico,<span> </span><i>arroz con gandules</i><span> </span>is made with<span> </span>rice<span> </span>and pigeon peas and is a traditional dish, especially during Christmas season.<span> </span>Jamaica<span> </span>also uses pigeon peas instead of kidney beans in their<span> </span><i>rice and peas</i><span> </span>dish, especially at Christmastime.<span> </span>Trinidad and Tobago<span> </span>and<span> </span>Grenada<span> </span>have their own variant, called<span> </span><i>pelau</i>, which includes either beef or chicken, and occasionally pumpkin and pieces of cured pig tail. In the<span> </span>Atlántico department<span> </span>of Colombia, the<span> </span>sopa de guandú con carne salada<span> </span>(or simply "gandules") is made with pigeon peas.</p> <p>Unlike in some other parts of the Greater Caribbean, in<span> </span>The Bahamas<span> </span>the light brown colored dried seeds of the pigeon pea plant are used (instead of the fresh green pigeon peas used elsewhere) to make the heartier, heavier, signature Bahamian staple dish "Peas 'n Rice." A slab of partially cubed or diced pork "fatback" lard with skin on (bacon is a common substitute), diced onions and sweet pepper, and a mixture of spices are all sauteed in the bottom of a deep pot. Tomatoes and tomato paste are added. Then water is added along with the peas and rice, and slow boiled until tender. The dish becomes a medium-dark brown color, resulting from absorbing the colors of the browned initial ingredients and the cooked tomato paste. The pigeon peas themselves absorb the same, becoming a much darker brown, providing some contrast while still complementing the distinctive "browned" theme of the dish.<sup id="cite_ref-15" class="reference">[15]</sup></p> <p>In<span> </span>Thailand, pigeon peas are grown as a host for<span> </span>scale insects<span> </span>which produce<span> </span>lac, the key ingredient in<span> </span>shellac.</p> <p>Pigeon peas are in some areas an important crop for<span> </span>green manure, providing up to 90 kg nitrogen per hectare.<sup id="cite_ref-16" class="reference">[16]</sup><span> </span>The woody stems of pigeon peas can also be used as firewood, fencing and thatch.</p> <p>It is an important ingredient of animal feed used in West Africa, especially in Nigeria, where it is also grown. Leaves, pods, seeds and the residues of seed processing are used to feed all kinds of livestock.<sup id="cite_ref-17" class="reference">[17]</sup></p> <h2><span class="mw-headline" id="Genome_sequence">Genome sequence</span></h2> <p>The pigeon pea is the first seed legume plant to have its complete genome sequenced. The sequencing was first accomplished by a group of 31 Indian scientists from the<span> </span>Indian Council of Agricultural Research. It was then followed by a global research partnership, the International Initiative for Pigeonpea Genomics (IIPG), led by<span> </span>ICRISAT<span> </span>with partners such as BGI–Shenzhen (China), US research laboratories like University of Georgia, University of California-Davis, Cold Spring Harbor Laboratory, and National Centre for Genome Resources, European research institutes like the National University of Ireland Galway. It also received support from the CGIAR Generation Challenge Programme, US National Science Foundation and in-kind contribution from the collaborating research institutes.<sup id="cite_ref-18" class="reference">[18]</sup><sup id="cite_ref-19" class="reference">[19]</sup><span> </span>It is the first time that a CGIAR-supported research center such as ICRISAT led the genome sequencing of a food crop. There was a controversy over this as CGIAR did not partner with a national team of scientists and broke away from the Indo American Knowledge Initiative to start their own sequencing in parallel.<sup id="cite_ref-20" class="reference">[20]</sup></p> <p>The 616 mature<span> </span>microRNAs<span> </span>and 3919<span> </span>long non-codingRNAs<span> </span>sequences were identified in the genome of pigeon pea.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 48 (1.5g)
Pigeon pea seeds (Cajanus cajan)
Tinda Seeds, Apple Gourd (Praecitrullus fistulosus) 2.35 - 1

Tinda Seeds, Apple Gourd...

Price €3.00 SKU: VE 93
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5/ 5
<h2><strong>Tinda Seeds, Apple Gourd (Praecitrullus fistulosus)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 3 seeds.</strong></span></h2> <p>Tinda also called "Indian squash", "round melon", "Indian round gourd" or "apple gourd" or "Indian baby pumpkin", is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia.</p> <p><strong>Distribution and use</strong></p> <p>The species is native to India and Pakistan and is cultivated in the north of both countries, where the ripe fruits are a popular vegetable. The harvest takes place before the seed husks harden. The fruits are cooked after removing the seeds, often together with lentils. They are also inserted. The seeds are eaten roasted. There are two different forms: one with light green fruits, which is generally preferred, and the other with dark green fruits.</p> <p>The plant is as with all cucurbits, a prolific vine, and is grown as an annual. The plant also is prickly with small thorns similar to the zucchini. The fruit is approximately spherical, and 5–8 cm in diameter The seeds may also be roasted and eaten. Tinda is a famous nickname among Punjabi families in India. This unique squash-like gourd is native to South Asia, very popular in Indian and Pakistani cooking with curry and many gourmet dishes. Green colored, apple-sized fruits are flattish round in shape and 50–60 grams in weight. Plants are vigorous, productive and begin to bear fruits in 70 days after planting.</p> <p>Tinda can be confused with tendli or kundru due to similar-sounding names from different languages and regions. Tinda in Punjabi or most North Indian languages are "Indian baby pumpkin".</p> <p>Tinda is considered a boring vegetable by many in North India – part of the reason is it is used in a lot of curries during high season and tastes bland unless used with a lot of spices. Further, its seeds are not favored by many. It is practically unknown in South India.</p>
VE 93 (3 S)
Tinda Seeds, Apple Gourd (Praecitrullus fistulosus) 2.35 - 1