Chora

Angelica glauca

spice · root

A dried aromatic root tasting of celery and musk, which seasons dal and vegetables in the mountains of Uttarakhand.

Origin

Western Himalayas (Uttarakhand, Himachal Pradesh, Kashmir)

Season (United States)

all year round

Preparation

A small piece of dried root is pounded or fried in hot oil at the start of the dal; a pinch is enough, and it is eaten with the dish.

Did you know?

Over-picked for the markets, it is now threatened in the wild.