Gandrayani is a root used widely in Uttarakhand to enhance the flavour of dishes. But there is hardly any research on the health benefits of this plant.
WE USE several ingredients while cooking. Since we hardly give it a second thought, it is rarely documented. Gandrayani be longs to this category.
I was introduced to this ingredient while reading a cookbook from Uttarakhand. It was termed a root (Angelica glauca), and was used in a couple of dishes. It was also used make to liqueurs that had medicinal values. This aroused my interest. But my search for gandrayani proved elusive. Sellers from Uttarakhand would invariably nod when asked about gandrayani, but would smile and say, “We use it, but we did not bring it here.” Calling the vegetable sellers over the phone too did not bear fruit.
One day I met H C Joshi, managing director of Uttarakhand-based Divine Agro Products Ltd, who has a vast knowledge of traditional ingredients. It was through him that I managed to get my first packet of gandrayani. I was told the root is used like hing (asafoetida), but its smell is not as overpowering as hing.
This story is from the December 16, 2016 edition of Down To Earth.
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This story is from the December 16, 2016 edition of Down To Earth.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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