Acacia pennata (Cha-om) ชะอม

by admin, Friday August 24th, 2012

Acacia pennata (Cha-om) ชะอม

Here is a blog that describes very well what it is and how it is used in Thailand: www.thaifoodandtravel.com
"Cha-om, a tropical member of the acacia family (Acacia pennata) native to mainland Southeast Asia, is a well-loved herby vegetable among Thais, Cambodians and Laotians. The parts that are eaten are the ferny young leaf shoots and tender tips before the stems turn tough and thorny. It has a particular fragrance that may seem unpleasant at first to the unaccustomed, but when it’s cooked up, it’s so tasty that most people can’t stop eating it and the aroma is just part of the package and soon becomes quite likable. This happens a lot whenever cha-om is cooked up in my cooking classes."

Picture from: www.thaifoodandtravel.com

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