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Highlighted compounds are flavor-active · click to view molecular profile
Celery leaves
20 shared
Based on shared molecular compounds · click to explore
What science says
cultural origin
“sticky fermented soybean food (kinema and related foods), fermented perishable leafy vegetable (gundruk and related foods), fermented bamboo shoots (soibum and related foods) and fermented fish (ngari and others) in North East India”
fermented bamboo shoots→is prepared in→North East India
