Sabarang comes from a Chakma word, also other indigenous group in Bangladesh. Garos call it "Panet" (pronounced Phanet). In Tripura, it is known as "Lou-bana ", And the marma people knows as "Nhungshe". It's known as Lemon Basil world-wide.
Sabarang is a popular herb in Cht Bangladesh. For its fragrant lemon scent, Sabarang is popular in cooking. Fresh or occasionally dried Sabarng leaves are usually used in dishes to add some extra flavor. In general, it is added in the last, while cooking quickly destroys the Sabarang flavor.
It is a hybrid between basil and American basil. The herb is grown primarily in northeastern Africa and southern Asia. It is a tropical plant, that should be in a spot receiving at least six hours of direct sunlight a day. It has white flowers in late summer to early fall. Seeds form on the plant after flowering and dry. In Chittagong Hill Tracts , Sabarang is mainly used while cooking pork,snails, bamboo chicken and with mashed items. Sabarang always used with nappi curry especially with eggplant curry. 'Hebang' (special dish in cht) is very much involved with the sabarang.The Hebang isn't complete without having Sabarang leaves.
This makes the food more delicious .
In Indonesia it is called 'Kemangi', often eaten raw with salad or raw vegetables. In Thailand, Lemon basil is called 'Maenglak'. In the Philippines, it is known as 'Sangig'. In North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles. The Garo, Khasi and Jaintia tribe of Meghalaya also use it in their cuisine.By adding sabrang to the food, it makes more delicious scent and that's why it has spread widely around the world. My personal favorite item is meshed spicy dry fish. Try it once with sabarang , if you ever come to Chittagong Hill tract.
Written by Athina Chakma
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