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Undhiyu

Undhiyu is a traditional Gujarati mixed-vegetable dish originating from the Surat region of Gujarat, India, renowned for its rich, layered flavors derived from seasonal winter produce slow-cooked together.^[1] The name "undhiyu" derives from the Gujarati word undhu, meaning "upside down," reflecting its traditional preparation method where ingredients are layered in an inverted earthen pot called a matla and buried underground for slow cooking over a fire, allowing the vegetables to absorb spices and juices without added water.^[1]^[2] Key ingredients include tender Surti papdi (flat green beans), small brinjals (eggplants), potatoes, sweet potatoes, purple yam (kand), raw bananas, and green peas, often stuffed with a masala paste of coconut, green garlic, cilantro, green chilies, sesame seeds, and peanuts; it is typically accompanied by muthia, steamed or fried dumplings made from chickpea flour, fenugreek leaves, and spices.^[2]^[1] Preparation involves layering the stuffed vegetables and muthia in a pot with a tempering of oil, cumin seeds, asafoetida, turmeric, and garam masala, then slow-cooking until tender, a process that can take several hours traditionally but is now often adapted using pressure cookers or stovetops for convenience while preserving the dish's aromatic essence.^[1] Culturally, undhiyu holds significant importance in Gujarat as a symbol of harvest bounty and prosperity, commonly prepared and shared during the winter festival of Uttarayan (also known as Makar Sankranti) on January 14, marking the end of the winter solstice and the arrival of longer days, often paired with puris, rice, and buttermilk in festive meals.^[3]^[4] Regional variations exist, such as the Surti style from coastal Surat, which emphasizes fresh green garlic and coconut for a milder, herbier profile, and the Kathiyawadi style from inland Saurashtra, featuring a spicier, tomato-based gravy with more robust spices.^[1] This dish not only celebrates Gujarat's agricultural heritage but has evolved into a year-round favorite, with modern adaptations using banana leaves for added aroma and even inspiring a dedicated National Undhiyu Day on January 14 to honor its culinary legacy.^[1]^[4]

Overview

Description

Undhiyu is a traditional mixed-vegetable curry originating from Gujarat, India, renowned as a quintessential winter main course that highlights seasonal produce.^[5] This dish embodies Gujarati vegetarian cuisine through its slow-cooked preparation, which layers a medley of root and pod vegetables in an earthen pot, often inverted underground to infuse deep flavors while retaining the natural textures of the ingredients.^[6] A key element is the inclusion of muthia, steamed dumplings typically made from fenugreek leaves, adding a soft, herbed contrast to the hearty vegetables, all cooked together with spices, relying on the vegetables' own juices without added water.^[7] The dish's appeal lies in its balanced sensory profile, offering an earthy base accented by mildly sweet and spicy notes from a green masala paste of fresh herbs and spices.^[8] This preserves the integrity of each vegetable, creating a harmonious blend that is both nourishing and celebratory during the cooler months.^[6] Undhiyu is typically served hot, paired with deep-fried breads such as puri or millet-based rotla, and occasionally rice, garnished with chopped fresh cilantro and a squeeze of lemon for brightness.^[5]

Origins and History

The name undhiyu derives from the Gujarati word undhu, meaning "upside down" or "inverted," a reference to the dish's traditional preparation method involving an earthen pot buried upside down in a fire pit for slow cooking.^[9]^[1] Undhiyu emerged in the rural coastal regions of South Gujarat, particularly around Surat, tied to agrarian communities that relied on seasonal winter produce such as yams, beans, and tubers to create hearty, communal meals during the colder months.^[1]^[10] This geographical origin reflects Gujarat's pre-industrial agrarian lifestyle, where the dish's development was shaped by local farming cycles and the need for preserving nutrients through underground cooking over wood fires.^[11] Historically, undhiyu evolved from rural winter feasts prepared collectively by farming families into a staple of Gujarati vegetarian cuisine, deeply influenced by the principles of non-violence in Jainism and Vaishnavism, which emphasize plant-based diets and sustainable use of seasonal ingredients.^[9] Post-independence, the dish saw minimal structural changes until the 21st century, when commercialization through packaged mixes and restaurant adaptations began to popularize it beyond Gujarat.^[1]

Ingredients

Vegetables and Staples

The core vegetables in undhiyu are selected from Gujarat's winter harvest, ensuring freshness and nutritional value through local sourcing. Primary components include purple yam (kand), which provides a starchy base; sweet potatoes for subtle sweetness; small eggplants (brinjal) with slits for stuffing; green beans such as surti papdi and val papdi, often stringed and cut into pieces; raw bananas for firmness; fresh peas like lilva tuvar; and baby potatoes, all cut into chunks or prepared with incisions to absorb flavors while retaining texture.^[7]^[12]^[13] A key staple is muthia, deep-fried or steamed dumplings made from chickpea flour (besan) and fenugreek leaves (methi), adding a crispy or soft contrast to the vegetable medley; these are typically prepared separately before incorporation.^[6]^[14] Optional elements include yam or banana peels, which can be stuffed similarly to the vegetables for enhanced utilization of seasonal produce. Preparation emphasizes proportional balance, with root vegetables like purple yam and potatoes forming about half the mix to anchor the dish, while beans and peas contribute around a quarter for tenderness; all are sourced fresh to preserve authenticity and vitamins, with slits in eggplants, bananas, and potatoes allowing for minimal stuffing without disintegration during cooking. Other tubers such as elephant yam (arbi) are sometimes included alongside purple yam.^[12]^[13]

Spices and Seasonings

The spices and seasonings in undhiyu form a complex flavor profile that balances heat, earthiness, and subtle sweetness, central to the dish's Gujarati heritage. The core green masala, a vibrant paste for stuffing, is prepared by grinding fresh cilantro leaves, green garlic (seasonal), green chilies, ginger, grated coconut, and often peanuts or sesame seeds into a smooth consistency, often using minimal water to retain its potency; turmeric is added separately. This masala provides the foundational aromatic and spicy notes, with variations incorporating additional sesame seeds for added nuttiness and texture.^[7]^[15]^[13] Sweetening agents are essential for the dish's characteristic mild tang, typically featuring jaggery or unrefined sugar to counterbalance the spices' intensity.^[12]^[15] Groundnut oil serves as the primary fat, imparting a nutty undertone while facilitating the tempering process known as tadka. For tempering, spices such as cumin seeds, asafoetida, and ajwain are briefly fried in the hot oil to release their essential oils, creating a fragrant base that infuses the masala.^[7]^[12] Undhiyu is vegan by default, relying on plant-based ingredients, though households often adjust spice intensity—reducing chilies for children or amplifying them for bolder palates—to suit preferences. These customizations maintain the dish's versatility while preserving its traditional essence.^[15]^[7]

Preparation

Traditional Techniques

The traditional preparation of undhiyu, particularly the variant known as Matla undhiyu, originates from rural areas of Gujarat, where it is cooked using inverted earthen pots buried underground to achieve slow, even cooking. In this method, a clay pot (matla) is filled with layered vegetables and spices, sealed, and placed upside down in a pit dug in the ground; the pot is then covered with hot ashes, lit charcoal, or cow dung cakes to maintain consistent heat from above and around it. This underground technique, emblematic of rural Gujarati culinary practices, allows the dish to cook for approximately 4 to 6 hours, infusing the ingredients with a distinctive smoky flavor while preserving their natural textures.^[16]^[17]^[18] A key principle in traditional undhiyu preparation is the strategic layering of vegetables to ensure optimal flavor melding without the need for stirring during cooking. Root vegetables such as yams and sweet potatoes, which require longer cooking times, are placed at the bottom of the pot, followed by denser items like potatoes and beans in the middle, and quicker-cooking greens or fenugreek dumplings (muthiyas) on top; this arrangement allows heat to penetrate gradually, blending aromas as the dish steams in its own juices. Traditional fuel sources, including wood fires, cow dung cakes, or charcoal, provide the slow-burning heat essential for this process, emphasizing sustainability in rural settings.^[8]^[17] Minimal water is used in these methods, relying instead on the natural moisture from the vegetables to generate steam that forms a rich, infused gravy over time. Preparation typically takes 1 to 2 hours for cleaning, stuffing, and layering the ingredients, with the full cooking process yielding enough for 6 to 8 servings, often scaled up for festival celebrations like Uttarayan in Gujarat. This labor-intensive approach highlights the dish's communal and seasonal importance in traditional Gujarati culture.^[16]^[18]

Cooking Process

The cooking process for undhiyu begins with preparing the muthia, which are fenugreek dumplings essential to the dish's texture. To make the muthia batter, combine gram flour with finely chopped fenugreek leaves, wheat flour, spices such as turmeric, red chili powder, and a pinch of baking soda, along with oil and a small amount of water to form a firm dough. Shape the mixture into small cylindrical rolls and either steam them for 20-25 minutes until firm or deep-fry them directly over low to medium heat until golden and crispy, ensuring even browning to avoid undercooking the interiors.^[7]^[19] Next, stuff the selected vegetables—such as small brinjals, potatoes, and baby bananas—with a green masala paste made from fresh coriander leaves, green chilies, ginger-garlic, grated coconut, sesame seeds, and spices like cumin and coriander powder, often balanced with sugar and lemon juice for tanginess. Make criss-cross slits in the vegetables without separating them, then fill the cavities generously with the paste to infuse flavor during cooking; this step requires careful handling to prevent breakage.^[12]^[7] Layering the ingredients is crucial for even cooking and texture contrast. In a wide, heavy-bottomed pot, start with a layer of oil at the base, followed by hardy vegetables like yam or sweet potatoes at the bottom to develop a brittle, crispy edge from direct heat contact. Arrange softer items such as Surti papdi beans, lilva (pigeon peas), and other chopped vegetables in subsequent layers, interspersing stuffed pieces throughout; add a splash of water (about ½ to 1 cup) to create steam, and place the prepared muthia and any remaining greens on top to absorb flavors without becoming mushy. For authenticity, seal the pot's lid with a dough ring around the rim to trap steam, referencing traditional techniques for slow infusion.^[15]^[13] Cook the sealed pot over low heat for 45-60 minutes, allowing the vegetables to tenderize gradually through steaming and simmering; minimal stirring—ideally none until the end—is key to preserving distinct textures and preventing the dish from turning mushy. Monitor the heat to ensure even cooking, particularly for denser items like yam, which can remain underdone if the flame is too low or uneven; a common pitfall is over-spicing the masala, which can overpower the subtle vegetable flavors, so taste and adjust incrementally during prep.^[7]^[15] Once tender, remove from heat and let the undhiyu rest for 10-15 minutes to allow flavors to settle. Finish by gently mixing in garnishes such as chopped fresh cilantro, fried peanuts for crunch, and a squeeze of lemon juice to brighten the dish; serve hot to maintain its aromatic steam. Safety considerations include using oven mitts for the hot pot and ensuring stable placement to avoid spills during the slow-cook phase.^[12]^[19]

Variations

Regional Styles

Undhiyu exhibits distinct regional styles within Gujarat, primarily shaped by local tastes, available produce, and cooking traditions. The Surti variant, originating from the Surat region in southern Gujarat, is renowned for its mild, balanced flavors infused with grated coconut and a subtle sweetness from palm sugar. This style features vegetables such as brinjals, potatoes, and raw bananas stuffed with a coconut-peanut masala mixture, resulting in a rich yet gentle sauce. It is traditionally served with puri (deep-fried bread) and shrikhand (sweetened yogurt), making it a staple at weddings and banquets.^[20]^[7]^[19] In contrast, the Kathiyawadi undhiyu from the Saurashtra (Kathiawar) peninsula in western Gujarat emphasizes bold, spicy profiles with a higher quantity of green chilies and garlic, lending it a vibrant heat and deep red color from tomatoes. Vegetables here are typically not stuffed, with chunks of produce like yam (kand), which takes center stage alongside potatoes, sweet potatoes, and beans, cooked in a spicier, tomato-based gravy. This version is often paired with bajri rotla (millet flatbread) to complement its robust flavors.^[21]^[6]^[19]^[22] Other local tweaks appear in southern Gujarat areas like Valsad and Navsari, where adaptations highlight greater use of peas to incorporate seasonal abundance, maintaining the dish's core mixed-vegetable essence while adjusting to regional ingredient availability. These styles evolved primarily from differences in local agriculture and culinary preferences across Gujarat, adapting to the winter produce of coastal and inland regions. A related inland variant is Ubadiyu, cooked underground in earthen pots similar to the traditional method but using more local tubers and greens from rural Saurashtra.^[23]^[24]

Modern Adaptations

In contemporary kitchens, particularly among urban households in India, undhiyu has been adapted for efficiency using pressure cookers and electric multi-cookers like the Instant Pot, significantly reducing the traditional multi-hour cooking time to 20-30 minutes while preserving flavors through high-pressure steaming.^[25] These methods gained popularity in the 2010s as electric appliances became more accessible, allowing busy professionals to prepare the dish without the need for earthen pots or open flames.^[26] Health-conscious modifications have further modernized undhiyu, emphasizing vegan and gluten-free options that align with global dietary trends. Traditionally vegan, the dish can be made gluten-free by relying on chickpea flour (besan) for muthia dumplings, avoiding wheat-based binders, and using neutral oils like peanut or vegetable oil to maintain authenticity without animal products.^[22] Low-oil baking techniques, such as air-frying muthia instead of deep-frying, reduce fat content while retaining crispiness, appealing to those seeking lighter versions of the curry.^[27] Commercialization has made undhiyu more convenient through pre-packaged spice mixes and frozen vegetable kits from brands like Vadilal and Deep Foods, available since the early 2000s to simplify preparation for home cooks.^[28] These products include pre-cut seasonal vegetables and pre-blended masalas, enabling quick assembly in under an hour. In restaurant settings, innovative fusions like undhiyu-topped pizzas have emerged, blending the curry's spiced vegetables with Western dough bases, as seen in offerings from brands like Hocco during winter festivals.^[29] Among Gujarati diaspora communities in the US and UK, undhiyu has evolved since the post-1970s migration waves, with adaptations incorporating locally sourced substitutes for hard-to-find winter tubers and reliance on imported spices from Indian grocers to replicate the green masala paste.^[30] These changes, often shared during winter festivals like Uttarayan, balance tradition with availability, using frozen mixes or pressure cookers to evoke home flavors in overseas homes.^[31]

Cultural Significance

Seasonal and Festival Role

Undhiyu is a quintessential winter dish in Gujarat, typically prepared between November and February when seasonal vegetables like yams, unripe bananas, and fresh peas are abundant in the region's markets and fields.^[32] This timing aligns with the cooler months, allowing the slow-cooked medley to provide nourishing warmth against the chill, while highlighting the agricultural bounty of the rabi harvest season.^[33] The dish's emphasis on fresh, locally sourced produce underscores its role in celebrating the land's productivity during a time when such vegetables are at their peak.^[34] The dish holds a central place in the festival of Uttarayan, also known as Makar Sankranti, a vibrant kite-flying celebration marking the sun's transition into the northern hemisphere and the end of the winter solstice around mid-January.^[35] During this harvest festival, undhiyu is traditionally prepared communally in large earthen pots, bringing families and communities together for shared meals that foster social bonds and gratitude for the year's yield.^[36] Its preparation often involves collective effort, with groups gathering to layer and cook the ingredients, turning the process into a ritual of anticipation and festivity.^[32] Symbolically, undhiyu embodies abundance and harmony, as its diverse array of mixed vegetables and greens reflects the unity of Gujarat's agrarian heritage and the joy of seasonal plenty.^[37] This layered composition, cooked to blend flavors seamlessly, mirrors the festival's themes of togetherness and thanksgiving for nature's gifts.^[3] In contemporary times, undhiyu features prominently in annual feasts across Gujarat's villages and cities, especially on National Undhiyu Day observed on January 14 alongside Uttarayan, where community events and home gatherings revive the tradition.^[36] These observances preserve the dish's cultural essence, with large-scale preparations emphasizing its enduring ties to seasonal rituals and communal celebrations.^[33]

Serving Customs

Undhiyu is traditionally served hot, straight from the earthen pot in which it is cooked, to preserve its flavors and aromas. It is commonly presented as a central component of a Gujarati thali, a multi-course meal arranged on large metal platters known as thalis, where it is portioned out communally among family or guests. This sharing practice fosters social bonding, with diners using their right hands to scoop portions alongside accompaniments, emphasizing hospitality and togetherness in Gujarati culture.^[6]^[14]^[38] Classic accompaniments include deep-fried puri bread, which provides a crisp contrast to the dish's tender vegetables, and shrikhand, a sweetened strained yogurt infused with saffron and cardamom for a cooling finish. In rural or simpler settings, it pairs with bajri na rotlo, a rustic millet flatbread, or steamed rice for heartier meals. Pickles such as mango or chili, along with buttermilk or chaas (spiced yogurt drink), are standard sides to balance the richness, often served in small bowls around the thali for self-serving.^[6]^[14]^[39] Dietary adaptations ensure undhiyu fits various religious observances, particularly during fasting periods or Jain events where onion and garlic are omitted to maintain satvik purity. These no-onion, no-garlic versions, sometimes also excluding root vegetables, integrate seamlessly into thali meals for weddings or festivals, allowing broader participation without compromising tradition.^[7]^[6]^[40] In contemporary urban Gujarat, serving customs have evolved with street food innovations since the late 20th century, such as undhiyu chapdi in Rajkot, where the dish is layered between fried flatbreads and sold as portable snacks from vendors. These adaptations cater to busy city dwellers, occasionally fusing undhiyu elements with chaat toppings like sev and chutneys for a modern twist on the classic presentation.^[41]^[42]

Indian Equivalents

Undhiyu shares conceptual similarities with several other mixed-vegetable dishes across Indian regional cuisines, particularly in their use of seasonal produce to create hearty, spiced stews.^[43] One prominent equivalent is aviyal, a traditional coconut-based stew originating from Kerala and Tamil Nadu in South India. This dish combines a variety of vegetables such as yam, drumstick, carrots, and beans, cooked in a paste of ground coconut, green chilies, and cumin, finished with yogurt and tempered with curry leaves. Unlike undhiyu, which avoids yogurt and incorporates fried fenugreek dumplings (muthia), aviyal relies on steaming or boiling the vegetables for a tangy, mildly spiced profile without any frying elements.^[43] In Bengali cuisine, shukto serves as another parallel, featuring a medley of bitter and mild vegetables like bitter gourd, potatoes, sweet potatoes, drumsticks, and lentils, simmered in a mustard-based or milk-thickened gravy with panch phoran tempering. This dish emphasizes a balanced bitter-sweet flavor to stimulate digestion, contrasting sharply with undhiyu's sweeter notes from jaggery and the inclusion of steamed or fried dumplings. Shukto's preparation focuses on gentle stewing to retain vegetable textures, without the layered, inverted cooking method typical of undhiyu.^[44] From Goa, khatkhate represents a mild coconut-curry preparation using mixed vegetables like potatoes, carrots, beans, and drumsticks, ground with coconut, spices, and kokum for tanginess. While sharing undhiyu's approach to layering vegetables for even cooking, khatkhate often incorporates lentils and uses a lighter, coconut-dominant gravy without the dense Gujarati spice blend or dumpling components.^[45]^[46] These dishes, including undhiyu, commonly highlight seasonal vegetables with minimal processing to preserve natural flavors and nutrients, often tied to regional harvests. However, undhiyu stands out due to its distinctive Gujarati spicing with green garlic, sesame-coconut paste, and the integration of muthia, setting it apart in texture and aromatic profile.^[43]

Global Comparisons

Undhiyu shares conceptual parallels with various international vegetable stews, particularly in the emphasis on slow-cooking seasonal produce to meld flavors, though it stands out for its layered spicing and Gujarati-specific ingredients. The French ratatouille, a classic Provençal dish originating in 18th-century Nice, is a peasant-style stew made by simmering end-of-summer vegetables such as eggplant, zucchini, bell peppers, and tomatoes, often sautéed separately before combining or layered and baked to preserve distinct textures.^[47] This slow-cooking approach mirrors undhiyu's earthen-pot method for integrating diverse vegetables, but ratatouille relies on simpler seasonings like herbs and olive oil, omitting the complex spice pastes and subtle sweetness that define the Indian preparation. In Middle Eastern and Turkish culinary traditions, dishes like sebzeli güveç exemplify layered vegetable casseroles slow-cooked in earthenware pots, typically featuring eggplant, zucchini, potatoes, peppers, and tomatoes seasoned with herbs, cumin, and paprika, sometimes incorporating meat for added depth.^[48] The communal, pot-based cooking and focus on seasonal bounty align with undhiyu's inverted earthen-pot technique, fostering similar flavor infusion over low heat, though güveç variants often include optional proteins absent in the fully vegetarian undhiyu. Vegetarian adaptations of Latin American menudo, a traditional Mexican soup, incorporate mushrooms and hominy simmered in a chili-infused broth with oregano and epazote, evoking a hearty, warming profile suited for communal winter gatherings.^[49] These versions parallel undhiyu's use of root tubers and mixed greens in a spiced medley for seasonal festivities, differing primarily in their reliance on chili heat and hominy rather than undhiyu's green masala and yam-based elements. Broader cross-cultural influences may trace to ancient Silk Road exchanges, where spices like cumin, coriander, and black pepper—key to undhiyu's layering—were traded from India to Central Asia and beyond, potentially shaping stewing techniques across regions through shared mercantile routes.^[50] This historical diffusion underscores how undhiyu's spice complexity echoes in global vegetable preparations, highlighting interconnected culinary evolutions without direct lineage.

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365 days of Eating: Gujarati Thali with Undhiyu - Cooking Foodie
Jan 14, 2016 · The day of tal ni chikki and lots of kite flying is here. And for a foodie nothing makes the day more than undhiyu and puri!Missing: etiquette communal
[39]
Oil Free Gujarati Undhiyu Recipe - No Onion No Garlic
Rating 4.8 (2,564) · 1 hrFeb 27, 2023 · To make muthiya, mix all the ingredients - besan, fenugreek leaves, red chilli powder, turmeric powder, hing, sugar, salt, soda along with some water required ...Missing: fasting | Show results with:fasting
[40]
UNDHIYU - Ruchi's Veg Kitchen
Jan 11, 2016 · Undhiyu is a Gujarati dish with mixed vegetables and small dumplings made from green methi leaves, a Jain style dish without root vegetables.
[41]
U - Undhiyu Chapadi - street food from Rajkot - Ribbons to Pastas
5 hrApr 25, 2018 · Undhiyu Chapadi is a popular winter street food from Rajkot. Undhiyu is a typical Gujrati mix vegetable ,and chapadi is a flat, fried version of Baati.
[42]
What is Rajkot's Chapdi Undhiyu? - Facebook
Oct 19, 2019 · Undhiyu Chapadi is a popular winter street food of Rajkot. Undhiyu is a typical Gujrati mix vegetable ,and chapadi is a flat and fried ...Happy Makar Sankranti and Uttarayan, I made Undhiyu - Facebookundhiyu It has to be Charmi Sangoi - FacebookMore results from www.facebook.comMissing: history | Show results with:history
[43]
Avial To Undhiyu: 5 Mixed Vegetable Recipes From Around India ...
Sep 5, 2020 · Undhiyu. The Gujarati treat is a tempting mix of many winter vegetables like yam and raw banana. It also has the goodness of potatoes, beans and ...2. Avial · 3. Undhiyu · 4. BhajiMissing: shukto santula
[44]
Shukto—detailed recipe with video - Bong Eats
Rating 96% (36,259) · 2 hrMar 30, 2018 · The most popular kind of Bengali shukto is the mild, comforting stew packed with a variety of vegetables, most notably potatoes, sweet potatoes, bitter gourd.
[45]
Goan Vegetable Curry Recipe | Archana's Kitchen
Rating 4.9 (9,994) · 35 minMar 13, 2025 · Goan Vegetable Curry Recipe is a classic dish from Goa. It is a part of day to day meal. It is made with mixed vegetables. This dish is simple and easy to make.
[46]
Goan Khatkhate | Indian Recipes - Maunika Gowardhan
Goan Khatkhate is a spiced vegetable curry from Goa made using lentils, coconut and kokum. Perfect for vegetarians looking for a tasty Indian curry!
[47]
Ratatouille a Classic Vegetable Stew - Tufts European Center
Dec 19, 2022 · Ratatouille is a classic Provencal French vegetable stew recipe. The word ratatouille is derived from the Occitan term “ratatolha” and the French words “rata” ...
[48]
Vegetable Güveç Recipe (Turkish Veg Casserole) - Turkey's For Life
Rating 5.0 (4) · 50 minThis traditional Turkish vegetable güveç recipe is packed with healthy seasonal veg. Make it into a vegan stew by leaving out the cheese.
[49]
Vegan Menudo - Dora's Table
Rating 5.0 (9) · 50 minNov 17, 2021 · Vegan menudo, this spicy, comforting, and delicious soup is made by simmering mushrooms and hominy in a chile broth seasoned with spices.
[50]
Did You Know? The Exchange of Spices along the Silk Roads
Spices such as cinnamon from Sri Lanka and cassia from China were exported along the Silk Roads as far west as the Arabian Peninsula and the Iranian Plateau.Missing: vegetable stews