Wonderful, photographs and details.
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On 1 Mar 2016, at 20:27, J.M. Garg <jmg...@gmail.com> wrote:
Wonderful, photographs and details.
On 1 Mar 2016 19:10, "Ashwini Bhatia" <ash...@ashwinibhatia.com> wrote:
Last Wednesday I drove down to the lower town of Dharamshala with a friend to attend a local wedding feast. I stopped en route to photograph apricot and semal blossoms (which I will share here in due course) when my friend pointed me to a thorny shrub like tree. He said that it was called Tirmira in the local dialect and its fruit was used in chutneys and the wood in making pestles. Smaller twigs are also used as datun toothbrush (like that of neem and keekar). Later I found out that a species belonging to this genus gives the Szechuan Pepper. I am familiar with the Chinese spice but am yet to taste the local variety. I will update when I lay my hands on flower/fruit in season. It’s various culinary/medicinal uses are listed here;
http://www.stuartxchange.com/Chi-it.htmlZanthoxylum armatum—Winged Prickly-Ash, Toothache Tree, Tirmir, Tirmira25 February, 2016Dharamshala, HP, 1500m approximatelyPlease correct me if I am wrong.Thanks.Ashwini
<_MG_0970_25Feb2016.jpg><_MG_0997_25Feb2016.jpg>Winged compound leaves;<_MG_0971_25Feb2016.jpg><_MG_0993_25Feb2016.jpg>Empty dry pods;<_MG_0974_25Feb2016.jpg>
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usha di(bengalis use the seemul trtee (Bombax ceiba) thorns in wound healing )wonderful write updo they have any special ethnic use for the thorns?
On Tue, Mar 1, 2016 at 7:10 PM, Ashwini Bhatia <ash...@ashwinibhatia.com> wrote:
Last Wednesday I drove down to the lower town of Dharamshala with a friend to attend a local wedding feast. I stopped en route to photograph apricot and semal blossoms (which I will share here in due course) when my friend pointed me to a thorny shrub like tree. He said that it was called Tirmira in the local dialect and its fruit was used in chutneys and the wood in making pestles. Smaller twigs are also used as datun toothbrush (like that of neem and keekar). Later I found out that a species belonging to this genus gives the Szechuan Pepper. I am familiar with the Chinese spice but am yet to taste the local variety. I will update when I lay my hands on flower/fruit in season. It’s various culinary/medicinal uses are listed here;
http://www.stuartxchange.com/Chi-it.htmlZanthoxylum armatum—Winged Prickly-Ash, Toothache Tree, Tirmir, Tirmira25 February, 2016Dharamshala, HP, 1500m approximatelyPlease correct me if I am wrong.Thanks.Ashwini
<_MG_0970_25Feb2016.jpg><_MG_0997_25Feb2016.jpg>Winged compound leaves;<_MG_0971_25Feb2016.jpg><_MG_0993_25Feb2016.jpg>Empty dry pods;<_MG_0974_25Feb2016.jpg>
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--Usha di
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