Phlogacanthus curviflorus Nees
This is a shrub very close to the heart of the people of the north-east especially Assam, Meghalaya, and Manipur. The eye-catching orange-red inflorescence is the main culinary attraction for the people. The plant is fondly known in many names, Totsiipa, Heyavu or Kolhou, in Manipur and has high demand in flowering seasons. The flowers are stir-fried with peas and potatoes, or made into a paste with chili, salt, and roasted fermented fish, or even boiled with rice and eaten wih cooked vegetables. The tender leaves also have a high culinary acceptance. They are used in making bitter preparations like Suktani, or stir fried with spices (Bora). Now turning to Assam where it is known as Dhapa tita or Mogang sudi, the young leaves, inflorescence, and flowers are consumed as vegetables. The plant is an important ingredient for making herbal recipes during Rongoli Bihu festival. Likewise, the Khasi people from the neighboring state of Meghalaya also used to keep the plant in their regular diet. Nutrient-wise, the plant is power-packed with Magnesium, Calcium, Iron, and fiber.