turvam
Turvam is a traditional edible root vegetable commonly used in various culinary dishes across multiple regions. It is known for its distinctive earthy flavor and firm texture, making it a versatile ingredient in soups, stews, salads, and side dishes. The turvam plant belongs to the ginseng family and is characterized by its bulbous root, which can vary in size and shape depending on the variety and growth conditions.
Historically, turvam has been cultivated for centuries in regions with temperate climates, particularly in areas of
Nutrition-wise, turvam is a good source of complex carbohydrates, dietary fiber, vitamins, and minerals such as
In culinary applications, turvam can be prepared in numerous ways. It is often peeled, sliced, and boiled
While not as widely known globally, turvam holds cultural significance in regions where it is cultivated, and