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Senegalia pennata

  (Redirected from Cha-om)

Senegalia pennata (English: Climbing wattle, Thai: ชะอม Cha-om, Burmese: ဆူးပုပ်, pronounced [sʰúboʊʔ]; Khmer: ស្អំ; Meiteilon : Khang, Thadou-Kuki, PaiteKhang-khu or Khangkhuh, Mizo (Khanghu), Hmar (Khanghmuk), Biate (Khang-Hu)), Malay: Petai duri, is a species of legume which is native to South and Southeast Asia. It is a shrub or small tropical tree which grows up to 5 metres in height. Its leaves are bipinnate with linear-oblong and glabrous pinnules. Its yellowish flowers are terminal panicles with globose heads. The pods are thin, flat and long with thick sutures.[1]

Senegalia pennata
Acacia pennata leaves in Talakona forest, AP W IMG 8291.jpg
Scientific classification
S. pennata
Binomial name
Senegalia pennata
(L.) Maslin
Thai cuisine. Deep-fried cha-om leaves with Nam phrik kapi
Cha-om omelette; a popular Burmese dish



In India, the Northeast State Mizoram, Manipur use climbing wattle as ingredient for indigenous cuisine like Kaang-hou (Fried Vegetables), Eromba and much more. Its locally known as Khang in Meiteilon and Khanghu in Mizo.

In Burma, Cambodia, Laos, Indonesia and Thailand, the feathery shoots of Senegalia pennata are used in soups, curries, omelettes and stir-fries.[2] The edible shoots are picked up before they become tough and thorny.[3]

In Northern Thai cuisine Cha-om is also eaten raw with Thai salads, such as Tam Mamuang (mango salad),[4] and it is one of the ingredients of the Kaeng khae curry.[5] In Central Thailand and Isan it is usually boiled or fried. Cha-om omelet pieces are one of the usual ingredients of Nam phrik pla thu and commonly used in Kaeng som, a sour Thai curry.

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