cicinda :
General Use:
It is popular in the cuisines of South Asiaand Southeast Asia and is now grown in some home gardens in Africa. With some cultivars, the immature fruit has an unpleasant odor and a slightly bitter taste, both of which disappear in cooking. The fruit becomes too bitter to eat as it reaches maturity, but it does contain a reddish pulp that is used in Africa as a substitute for tomatoes.
The shoots, tendrils, and leaves are also eaten as greens.
- » Classification and names of cicinda
- » Synonyms and definitions of cicinda
- » Drug Properties of cicinda
- » Chemical Constituents of cicinda
- » Standardization of cicinda
- » Parts used and Dosage of cicinda
- » Morphology and Histology of cicinda
- » Distribution and Conservation of cicinda
- » Cultivation of cicinda
- » cicinda in the market
- » Medicinal Uses of cicinda
- » Researches and clinical trails of cicinda
- » cicinda in other sytems of medicine
- » Ayurvedic formulations with cicinda
- » Images of cicinda
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