Acacia pennata

Acacia pennata
Acacia pennata
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Fabales
Family: Fabaceae
Genus: Acacia
Species: A. pennata
Binomial name
Acacia pennata
(L.) Willd.
Thai cuisine. Deep-fried cha-om leaves with Nam phrik kapi
Cha-om omelette; a popular Burmese dish

Acacia pennata (English: Climbing wattle, Thai: ชะอม Cha-om, Burmese Su pout ywet) is a species of acacia which is native to South and Southeast Asia. It is a shrub or small tropical tree which grows up to 5 metres in height. Its leaves are bipinnate with linear-oblong and glabrous pinnules. Its yellowish flowers are terminal panicles with globose heads. The pods are thin, flat and long with thick sutures.[1]

Contents

Uses

In Burma, Laos and Thailand, the feathery shoots of Acacia pennata are used in soups, curries, omelettes and stir-fries.[2] The edible shoots are picked up before they become tough and thorny.[3]

In Northern Thai cuisine Cha-om is also eaten raw with Tam Mamuang mango salad,[4] but in Central Thailand and Isan it is usually boiled or fried. Cha om omelet pieces are one of the usual ingredients of Nam phrik pla thu.

See also

References

  1. ^ Acaciaworld - A. pennata
  2. ^ Thai Vegetable Guide
  3. ^ Cha-Om
  4. ^ Lanna food - Tam Mamuang

External links


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