Talk:Zanthoxylum

[Untitled]
How in the world did this come to be spelled with a Z when it comes from xanthos? Xi is never transliterated Z. —Keenan Pepper 21:41, 7 June 2006 (UTC)


 * Drunk horticulturist? --Daniel11 21:42, 7 June 2006 (UTC)

Culinary use section
I have rewritten the entire culinary use section because it was unreferenced. However, I based the info on the previous version. The original author of the section had intended for its content to be moved to the article on Zanthoxylum rhetsa once written, which is as follows:

A spice called teppal or tirphal (Zanthoxylum rhetsa) is used in the Indian states of Maharashtra, Karnataka, and Goa, by a very small community called Konkanis (they speak a language called Konkani), an official language of Goa and spoken in many parts of these three states. Teppal is a fruit which grows in bunches like grapes on trees full of thorns. The fresh fruits are parrot green in color and are used as a flavouring agent in many curries made with a paste of coconut, chilis, and other spices. The fruit is seasonal and available during the monsoon period. When dried, the flesh of the fruit hardens, turns a brownish black color and opens up to show the black seeds within. The seeds are discarded and the dried fruit is stored in containers for use around the year. Mostly used in fish preparations and a few vegetarian dishes, with the coconut masala, this spice has a very strong woody aroma and is discarded at the time of eating the curry. This tree is also called jummn kayee or gamathe haralu in Kannada and koili kaya in Malayalam.--TDogg310 (talk) 00:19, 27 February 2010 (UTC)

External links modified
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External links modified
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