Ancient Indian cuisine

The Watercooler
22

Yes, but bear in mind, biology is not static; mutation, selective breeding, environmental effects, can dramatically affect all life forms. Plus human biology has changed over time as well. (Most decendents of northern european ancestors for example have genes affected by the significant evolutionary pressure of old style bubonic plague; just one example; of course, every living creature refects the evolution of its ancestors.)

My point: the decendents of ancient plants may, or may not, have the properties in which one is interested.

But still, kinda interesting, could be informative, could be inspiring? :slight_smile:

2 Likes
23

I think it’s in “the cook” sutta where different curries are described. Unfortunately no more elaboration than “sweet curry”, “bitter curry”, “sour curry”, “salty curry”.

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24

Perhaps this is already covered:

  1. Porridge
    1“Mendicants, there are these five benefits of porridge. What five? It wards off hunger, quenches thirst, settles the wind, cleans the bladder, and helps digestion. These are the five benefits of porridge.”SuttaCentral
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