biology today magazine

biology today magazine

biology today magazine Published this article page no  42 Kashmir Saffron o It is cultivated in Karewas (highlands) of Jammu & Kashmir. o It is only saffron in world grown at an altitude of 1600 m to 1800 m. o In ancient Sanskrit literature saffron is referred to as bahukam. o Characteristics Longer and thicker stigmas natural deepred colour high aroma bitter flavour chemicalfree processing and high quantity of crocin (colouring strength) safranal (flavour) and picrocrocin (bitterness). o Three types include Guchhi Lachha and Mongra Saffron. o Iran is the largest producer of saffron and India comes second.  Kovilpatti kadalai mittai (Tamil Nadu) o It is a candy made of peanuts held together with glistening syrup and topped with wisps of grated coconut dyed pink green and yellow. o It is made using all natural ingredientssuch as the traditional and special vellam (jaggery) and groundnuts and water from the river Thamirabarani is used in the production which enhances the taste naturally.  ChakHao (black rice of Manipur) o It is a scented glutinous rice which has been in cultivation in Manipur over centuries is characterised by its special aroma. ChakHao has also been used by traditional medical practitioners as part of traditional medicine. o This rice takes the longest cooking time of 4045 minutes due to the presence of a fibrous bran layer and higher crude fibre content.  Gorakhpur terracotta o It is a centuriesold traditional art form where the potters make various animal figures like horses elephants camel goat ox etc. with handapplied ornamentation. o The entire work is done with bare hands and artisans use natural colour which stays fast for a long time. There are more than 1000 varieties of terracotta work designed by the local craftsmen biology today magazine buy.  

biology today magazine