Jote

Jote refers to a type of small, fast-growing, leafy green vegetable popular in many parts of Asia, particularly in Nepal and India. It is known by various local names, including palak or spinach in some regions, although it is botanically distinct from common spinach. Jote is characterized by its tender leaves and a slightly bitter or peppery taste, which can vary depending on the specific variety and growing conditions.

The plant thrives in cooler climates and is often cultivated in home gardens as well as on a larger agricultural scale. It is a versatile ingredient in cuisine, frequently stir-fried, sautéed, or added to soups and stews. The leaves are typically cooked, as they can be tough when raw. Jote is also valued for its nutritional content, being a good source of vitamins A and C, as well as iron and fiber. Its rapid growth cycle allows for multiple harvests throughout the growing season. Different preparations of jote are integral to traditional dishes, contributing both flavor and sustenance.