Seeds of Complex Heritage
Chichinga
TRICHOSANTHE CUCUMERINA
Trichosanthes cucumerina, commonly known as snake gourd or Chinese cucumber, chichinga in Bengali (চিচিঙা), holds significant importance for the Bengali community, particularly in the context of traditional cuisine and agricultural practices. Chichinga is one of the vegetables commonly grown and used by Bengali immigrant communities in Italy. In the gardens cultivated by people of the Bengali community in Palermo, for example, this plant thrives along with bitter melon and okra. The availability of fresh, locally-grown chichinga, sold in Bengali shops in Palermo and other Sicilian cities from summer to late autumn, is important for supporting Bengali culinary traditions in Sicily. The snake gourd is appreciated for its mild flavor and crisp consistency, which enhance the complexity of Bengali culinary preparations. In Bengal, this versatile vegetable is valued for its unique taste and texture, contributing to curries, stir-fries and vegetable stews.
SEED SAVERS
Aterraterra Lab, Palermo (Italy) ︎︎︎
Eixarcolant, Barcelona (Spain) ︎︎︎
Postane, Istanbul (Turkey) ︎︎︎
Tlayolan, Berlin (Germany) ︎︎︎
Wolves Lane Centre, London (United Kingdom) ︎︎︎
Chichinga
TRICHOSANTHE CUCUMERINA
Trichosanthes cucumerina, commonly known as snake gourd or Chinese cucumber, chichinga in Bengali (চিচিঙা), holds significant importance for the Bengali community, particularly in the context of traditional cuisine and agricultural practices. Chichinga is one of the vegetables commonly grown and used by Bengali immigrant communities in Italy. In the gardens cultivated by people of the Bengali community in Palermo, for example, this plant thrives along with bitter melon and okra. The availability of fresh, locally-grown chichinga, sold in Bengali shops in Palermo and other Sicilian cities from summer to late autumn, is important for supporting Bengali culinary traditions in Sicily. The snake gourd is appreciated for its mild flavor and crisp consistency, which enhance the complexity of Bengali culinary preparations. In Bengal, this versatile vegetable is valued for its unique taste and texture, contributing to curries, stir-fries and vegetable stews.
SEED SAVERS
Aterraterra Lab, Palermo (Italy) ︎︎︎
Eixarcolant, Barcelona (Spain) ︎︎︎
Postane, Istanbul (Turkey) ︎︎︎
Tlayolan, Berlin (Germany) ︎︎︎
Wolves Lane Centre, London (United Kingdom) ︎︎︎