Kohila Roots
Estimated Inventory, lb : 0
Description/Taste
Kohila plants are comprised of underground rhizomes and clumping rosettes of long-stalked leaves. The rhizomes have a cylindrical, slightly crooked shape and vary in size, depending on when they are harvested and growing conditions. The rhizome’s exterior is slippery, rough, and textured when freshly collected and covered in sharp spines. In markets, the rhizomes are typically sold peeled and prepped to remove their spiny exterior. Peeled rhizomes exhibit a range of dark to light brown hues and are hard, dense, and firm in texture. Underneath the surface, the flesh is fibrous, starchy, and solid, showcasing ivory to cream-colored hues with pink undertones and brown spots. Kohila rhizomes must be cooked and retain a slightly fibrous and chewy consistency. The texture softens with prolonged cooking periods. Kohila rhizomes have a neutral, earthy flavor. The young leaves are also edible, averaging 15 to 45 centimeters in length, and have a green, vegetal, and grassy taste.
Seasons/Availability
Kohila roots are available year-round in Asia. In Sri Lanka and India, the species has a peak season during the monsoon and early post-monsoon months.
Current Facts
Kohila, botanically classified as Lasia spinosa, is an herbaceous species belonging to the Araceae family. The evergreen plants are large, producing creeping, underground rhizomes and upright petioles that reach 1 to 2 meters in height, accompanied by broad leaves. There are several types of Kohila plants that may vary slightly in botanical characteristics, but in local markets, the edible varieties are collectively sold under the same Kohila name. Throughout Asia, Kohila rhizomes and young leaves are revered as culinary delicacies and medicinal ingredients. Despite Kohila being commonly referred to as roots, the fibrous, cylindrical crops are actually rhizomes, which are part of the stem. Kohila is known by other regional names, including Laksmana in Sanskrit, Zawangzang in Mizoram, Kata-Kachu in Bengali, Sibru and Chengmora in Assamese, and Janum-Saru in Manipuri. The rhizomes are sold in markets fresh or dried, and are sought by chefs, home cooks, and families for their medicinal and culinary purposes. Kohila rhizomes are favored for their dense texture, neutral flavor, and ability to be incorporated into a wide array of cooked culinary preparations.
Nutritional Value
Kohila roots are a source of fiber and are valued for their ability to improve and support digestive health. Most studies examining Kohila look at the plant in its entirety, including its leaves and rhizomes. Kohila, in general, contains vitamins A and C to strengthen the immune system and maintain healthy organ functioning. The species also provides minerals in varying quantities, including calcium, iron, magnesium, potassium, zinc, copper, and manganese. These minerals help the body support bone and tooth health, balance fluid levels, control daily nerve functions, and produce red blood cells. In Ayurveda, Kohila is believed to have anti-inflammatory properties and is used in various treatments for coughs, stomach pain, and arthritis. The rhizomes and leaves are crushed, boiled, or charred and added to topical creams. Extracts and tinctures are also made for digestive health.
Applications
Kohila roots have a neutral, starchy, and subtly earthy flavor suited for cooked preparations. The rhizomes must be peeled and cooked before consumption and are valued for adding texture and a light flavor to dishes. Kohila roots absorb accompanying flavors and liquids in the dish, making them a favored ingredient in curries, soups, and stews. They are also cut into pieces and cooked with coconut milk to create a sweet flavor, or sautéed as a simple side dish with aromatics. In Sri Lanka, Kohila roots are cooked and mashed into sambal, fried into crisp patties, or stir-fried with jackfruit seeds or dried shrimp. They are also incorporated into porridges, fried into chips, or used as a crisp element along with other vegetables in main dishes. Beyond fresh use, the rhizomes are dried and ground into flour. This flour is commercially used to make soups, noodles, and biscuits. The young leaves are also edible and are cooked into curries and side dishes. In Thailand, the young leaves are stir-fried and eaten with nam phrik plaa raa, a spicy fermented fish sauce. Kohila roots pair well with spices such as mustard seeds, cumin, and cinnamon, aromatics, including onions, garlic, turmeric, ginger, and chile peppers, and flavorings like curry leaves and pandan leaves. Freshly harvested Kohila roots should be immediately used for the best quality and flavor. Dried versions can be stored for extended periods.
Ethnic/Cultural Info
Kohila roots are a favored ingredient in rice and curry, Sri Lanka’s national dish. There are many variations of rice and curry, depending on the region and community within Sri Lanka, and the dish is revered for its communal nature. Rice and curry is comprised of different types of rice grains, from turmeric-infused rice to red rice and white rice, which alter the flavor and visual appearance of the meal. Each curry is made up of various vegetables, spices, and meat. Curries can be prepared in various ways, including steaming, roasting, frying, or simmering, and their spiciness can range from mild to spicy, depending on personal preference. Kohila roots are valued for their ability to absorb accompanying flavors and provide fiber to the meal, aiding in digestion. Rice and curry was chosen as Sri Lanka's national dish because the meal showcases the country’s rich fusion of cultures. Spices, ingredients, and cooking styles used to make rice and curry have evolved through European, indigenous, and Asian influences, and the dish is a visual representation of the island nation's history.
Geography/History
Kohila, or Lasia spinosa, is native to Asia and is believed to have its origins in southern Asia, primarily in India and Sri Lanka. The species has been growing wild since ancient times and eventually naturalized and spread to Southeast Asia and East Asia. Kohila thrives in marshy, lowland areas in shaded spots beside streams, swamps, ditches, riverbanks, and ponds. The rhizomes and young leaves have been historically foraged as a culinary ingredient and natural medicine, but before the 20th century, the species was viewed as a plant associated with poverty. Later in 1985, published studies highlighting the plant’s medicinal properties contributed to the public valuing the species as a health aid. Today, Kohila plants are found in tropical and subtropical regions throughout Asia. The species is sometimes grown as a specialty crop in gardens worldwide. The rhizomes and leaves are sold through fresh markets in their growing regions in Asia. The rhizomes are also dried and offered through online retailers worldwide.
Kohila Roots for sale around the world shared on the Specialty Produce App
