n
fonio, esp. Digitaria exilis (white fonio) (a cereal cultivated in western Africa)
n
A kind of yam prized in Jamaica.
n
Alternative form of ajmoda [(India) A plant related to ajwain, Trachyspermum roxburghianum, used as a spice and in Ayurvedic medicine.]
n
A fragrant variety of rice grown in Maharashtra, India.
n
(India) pearl millet (Pennisetum glaucum)
n
sweet potato (foodstuff)
n
Alternative form of bitanhol [The tropical tree Calophyllum inophyllum.]
n
Alternative form of bitter bark [especially Alstonia constricta of New South Wales and Queensland.]
n
Proso millet (Panicum miliaceum).
n
Alternative form of bunya (“banyan; Hindu caste member”) [The bunya pine, Araucaria bidwillii, native to Queensland.]
n
Alternative form of burao [A tropical flowering tree, cottonwood hibiscus (Talipariti tiliaceum, syn. Hibiscus tiliaceus), found in the South Pacific.]
n
Alternative form of cadjan [A form of parchment made from leaves of the coconut palm, formerly used in Asia.]
n
Alternative form of calumba [(medicine, archaic) The bitter root of a plant (Jateorhiza palmata), indigenous to Mozambique, and used as a tonic and antiseptic.]
n
A thick black liquid made from cassava root and spices, used medicinally and as a flavouring and preservative.
n
Tapioca, a starchy pulp made with manioc roots.
n
The latex of Castilla species.
n
Alternative form of cauli (“cauliflower”)
n
Alternative spelling of chadon beni [(Caribbean) Culantro (Eryngium foetidum), a tropical herb whose leaves are used medicinally and in Caribbean cuisine.]
n
Alternative form of chou moellier [A cultivated variety of Brassica oleracea, or a cross between cabbage, kohlrabi, and kale, used as fodder]
n
A type of cooking oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm.
n
(rare) An eater of coconuts; someone subsisting primarily on coconut.
n
Synonym of proso millet (Panicum miliaceum)
n
Eleusine coracana, finger millet.
n
(Jamaica, MLE, slang, firearms, uncountable) bullets, ammunition, charge and discharge of firearms
n
(archaic) Synonym of sorghum
n
Alternative form of dasheen [Old cocoyam; the edible starchy yellow tuber of the taro plant.]
n
the dried, finely shredded flesh of the coconut, sometimes sweetened
n
Alternative form of daluwang [mulberry bark, traditionally used in Java to make paper and clothing.]
n
(Nigeria) Fried plantain.
n
Alternative form of dhaincha [The legume Sesbania bispinosa, native to Asia and North Africa.]
n
Emmer wheat (Triticum turgidum).
n
A plant, Eleusine coracana, grown as a cereal in parts of Africa and Asia.
n
amelcorn (Triticum spelta)
n
Alternative form of kailan [Brassica oleracea var. alboglabra, a long, blue-green vegetable with thick, glossy stems and leaves typically eaten in Chinese and particularly Cantonese cooking.]
n
Alternative form of calavance [Any bean, but especially the hyacinth bean (Lablab purpureus).]
n
foxtail millet (Setaria italica)
n
Alternative form of gladen [Sword grass.]
n
(Caribbean, Guyana, Jamaica) Starchy staple vegetables grown in the ground such as yam, taro, cassava and sweet potato.
n
A preparation of crushed areca nut, tobacco, catechu, paraffin, slaked lime and sweet or savoury flavourings, chewed recreationally in India.
n
(India) Synonym of turmeric
n
(Caribbean, Guyana, Jamaica) Starchy staple fruits and vegetables.
n
(uncountable) Alternative form of harmal [Peganum harmala, a perennial plant of the family Nitrariaceae.]
n
A kind of sorghum used as animal feed.
n
proso millet (Panicum miliaceum)
n
A species of plantain that is a source of psyllium, Plantago ovata.
n
(Indonesia) maize; Indian corn
n
A subspecies of the rice Oryza sativa.
n
The pith of various species of Encephalartos.
n
A cultivar of cucumber found in Nepal, which is used often fried with sesame, salt, chili, and lemon in balls called ko achar.
n
A kind of catechu made from the fruit of the betel palm.
n
Alternative form of kukumakranka [(South Africa) An odorous fruit (genus Gethyllis), often used in brandy and for scenting rooms.]
n
A variety of corn with purple kernels cultivated by the Hopi.
n
A type of Congolese pap made from manioc
n
(Hawaii) Any of various kinds of edible algae, which form an important part of the traditional Hawaiian diet.
adj
(obsolete) Made of lime-wood.
n
Alternative form of lúcuma [lucmo]
n
(South Africa) A type of sorghum.
n
Alternative form of malabathrum [A fragrant substance imported by the ancient Romans from India, believed to be have been made from the leaves of a type of cinnamon or cassia.]
n
Alternative form of malabathrum [A fragrant substance imported by the ancient Romans from India, believed to be have been made from the leaves of a type of cinnamon or cassia.]
n
Alternative form of mamey [The evergreen tree Mammea americana, or its edible fruit]
n
Alternative form of mamoty [(India, Sri Lanka) A kind of hoe used for digging, especially for coffee planting.]
n
(India, Sri Lanka) A kind of hoe used for digging, especially for coffee planting.
n
A cereal grass that grows mostly in China, whose stem is eaten as a vegetable; Zizania latifolia.
n
(uncountable) A food starch prepared from the root.
n
A type of small-grained cereal from India, Eleusine coracana, similar to millet.
n
Alternative form of mashua (“fishing vessel”) [A root vegetable grown in the Andes, Tropaeolum tuberosum.]
n
Alternative form of matapee [(Caribbean) A type of strainer, made from weaving reeds or other natural materials.]
n
(India, cooking) fenugreek
adj
Of or pertaining to millet seeds.
adj
Of or pertaining to the genus Miliola.
n
(specifically) Common millet, in particular Panicum miliaceum.
n
A kind of millet, Setaria italica; German millet.
n
Alternative form of mamoty [(India, Sri Lanka) A kind of hoe used for digging, especially for coffee planting.]
n
(US) A miniature tree sculpture decorated with currency, often used as a raffle prize or a gift.
n
Alternative spelling of mung [The mung bean, cultivated for its sprouts, Vigna radiata or Phaseolus aureus.]
n
Alternative form of marama bean [Synonym of gemsbok bean]
n
Corchorus species, particularly Corchorus olitorius, used as a vegetable in Middle Eastern and North African cuisine, which can be boiled into a mucilaginous broth.
n
Synonym of mulukhiyah (“leaves of the jute plant used as a vegetable”)
n
Any of several types of true yam (Dioscorea) used in Caribbean Spanish cooking.
n
(archaic) durra; Indian millet (Sorghum bicolor)
n
Alternative form of nibong [The Asian palm tree Oncosperma tigillarium.]
n
Alternative form of odum (“the tree Milicia excelsa”) [Synonym of mvule (“the tree Milicia excelsa”)]
n
(India, medicine, archaic) A common domestic medicine in south India, made from the strong-smelling carminative seeds of ajwain.
n
Alternative form of padauk [Any of the trees of the pantropical genus Pterocarpus.]
n
Alternative form of padauk [Any of the trees of the pantropical genus Pterocarpus.]
n
(originally) Foxtail millet or Italian millet (Setaria italica), the second-most widely grown species of millet.
n
Alternative form of parabaik [The traditional form of paper in Burma, made of daphne bark agglutinated into a kind of pasteboard and blackened with charcoal paste, then folded and written on with a steatite pencil.]
n
A widely grown type of millet, Pennisetum glaucum.
n
Triticum turgidum, a tetraploid wheat
n
Panicum miliaceum, a grass species used as a crop.
n
A type of grain, Eleusine coracana, cultivated as a cereal in arid areas of Africa and Asia; finger millet.
n
(cooking) A mixture of coloured varieties (yellow, pink, etc.) of the vegetable chard.
n
(India) Any of the cereal plants called amaranth, and its seed used for food.
n
(usually countable) A tall, tropical Asian perennial herb, Boehmeria nivea, cultivated for its fibrous stems.
n
Alternative form of arango [A rough carnelian bead, formerly used in Africa as currency when buying slaves for the slave trade.]
n
(India) unripened papaya (papaya whose flesh is still green)
n
Vigna umbellata, a food and fodder crop of Asia.
n
An herb in the family Plantaginaceae used in Southeast Asian cooking, Limnophila aromatica
n
A powdered starch obtained from certain palms and used as a food thickener.
n
(medicine) Alternative form of salep [A starch or jelly made out of plants in the Orchidaceae family, such as the early-purple orchid (Orchis mascula).]
n
Alternative letter-case form of Savoy (type of cabbage) [(historical) A historical region in western Europe, shared between the modern countries of France, Italy, and Switzerland.]
n
Alternative form of shilajit [A tar-like substance used in traditional medicine.]
n
Alternative form of sweet potato [A tropical perennial American vine, Ipomoea batatas, having a fleshy tuber.]
n
A kind of cloth prepared by the Polynesians from the inner bark of the paper mulberry.
n
(music) A five-stringed musical instrument originating in the traditional music of Hawaii.
n
A kind of Abyssinian millet.
n
A yellow sauce made from wild manioc root.
n
(cooking) The pulverized rhizome of the turmeric plant, used for flavoring and to add a bright yellow color to food.
n
Alternative form of utazi [(Nigeria) The plant Gongronema latifolium, with edible leaves.]
n
Initialism of white-fleshed sweet potato. [Synonym of white sweet potato]
n
proso millet (Panicum miliaceum)
n
A variety of sweet potato (Ipomoea batatas) that has a relatively white skin and flesh
n
Any one of the four species of grasses which form the genus Zizania, which have edible grains and edible stems.
n
Alternative form of yampee [(Jamaica) A variety of yam, Dioscorea trifida, smaller than a regular yam.]
n
Alternative form of yoncopin [(US, Mississippi, dialect) Nelumbo lutea, the American lotus, the water chinkapin.]
n
(South Asia, cooking) Saffron.
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