Althaea officinalis boiled and fried. The root extract (halawa extract) is sometimes used as flavoring in the making of a Middle Eastern snack called "halva". The later French version of the recipe, called ' (or ' for short), included an egg white meringue and was often flavored with rose water. "" more closely resembles contemporary commercially available marshmallows, which no longer contain "Althaea officinalis". Chemical constituents include altheahexacosanyl lactone ("n"-hexacos-2-enyl-1,5-olide), 2β-hydroxycalamene (altheacalamene) and altheacoumarin glucoside (5,6-dihydroxycoumarin-5-dodecanoate-6β--glucopyranoside), along with the known phytoconstituents lauric acid, β-sitosterol and lanosterol. Althaea officinalis Althaea officinalis, or marsh-mallow, is a perennial species indigenous to Europe, Western Asia, and
Fried sweet potato a dish of lightly battered and fried sweet potato in Indian cuisine. Fried sweet potato Fried sweet potato features in a variety of dishes and cuisines including the popular sweet potato fries, a variation of French fries using sweet potato instead of potato. Fried sweet potatoes are known as patates in Guinean cuisine, where they are more popular than potatoes and more commonly used to make fries. Recipes for fried sweet potatoes in the United States go back to the nineteenth century. Some suggest parboiling the sweet potatoes before frying, while others call for frying them with sugar. Goguma twigim