Chlouvānem/Lexicon: Difference between revisions
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* ''jęšah'' — a type of crunchy leafy green | * ''jęšah'' — a type of crunchy leafy green | ||
* ''kāltika'' or ''karimbalaili haitē'' — a flowering plant of the South whose leaves are commonly used as leafy greens. The name ''karimbalaili haitē'' (sailors' salad) it is sometimes referred to as references its historical prime role in meals served on ships, as the leaves contain vitamin C and prevented scurvy on ships. | * ''kāltika'' or ''karimbalaili haitē'' — a flowering plant of the South whose leaves are commonly used as leafy greens. The name ''karimbalaili haitē'' (sailors' salad) it is sometimes referred to as references its historical prime role in meals served on ships, as the leaves contain vitamin C and prevented scurvy on ships. | ||
* ''kayaroe'' — Western eggplant. In most of the country, except for the Northwest, the related but different ''rulkah'' is more commonly found. | |||
* ''kīnaška'' — cauliflower (typically purple) | * ''kīnaška'' — cauliflower (typically purple) | ||
* ''lājanah'' — carrot | * ''lājanah'' — carrot | ||
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* ''pulkus'' — onion | * ''pulkus'' — onion | ||
* ''reiba'' — olive | * ''reiba'' — olive | ||
* ''rulkah'' — Eastern eggplant (originally South Védrenian), typically smaller than Western ones (''kayaroe''), slightly more bitter when raw, and with a mostly cream yellow skin with thin red streaks. | |||
* ''ryošah'' — a plump banana with deep orange pulp used for cooking and brewing beer. It is mildly more acidic than ''jaɂukas'', with a hint of tomato flavour. | * ''ryošah'' — a plump banana with deep orange pulp used for cooking and brewing beer. It is mildly more acidic than ''jaɂukas'', with a hint of tomato flavour. | ||
* ''špṛmvā'' — green seaweed | * ''špṛmvā'' — green seaweed | ||