Cha-om

Senegalia pennata

leaf · vegetable

Feathery young shoots with a strong smell, cooked into a thick omelet and served with nam phrik sauce.

Origin

Southeast Asia

Season (United States)

all year round

Preparation

Only the tender tips are kept, stripped from the thorny stems; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

Its smell, powerful when raw, softens into a nutty aroma when cooked.