Edible gums add a unique and intriguing dimension to Indian cuisine. A chapter in The Bloomsbury Handbook Of Indian Cuisine describes a dish from Rajasthani cuisine called panchkuta made using five local ingredients—ker, sangri, the seeds and the gum of the Acacia senegal tree and amchoor, stir-fried with spices and chillies. Whether in crunchy laddoos, aromatic paak, or nutritious panjiri, …
