There are three harvests of rice in a good year in Bengal. These are aman, boro and aush. Aman is rice planted during the monsoon and harvested in late autumn - the main planting of the year.
A sour chutney-like dish which is generally eaten between the main course and the dessert. The sourness comes from tamarind, or sour berries such as karamcha or unripe mangoes. Ambol is thinner and more sour than chutney. The dish is usually served with vegetables or fish.
Hogplum, wild mango. Usually achar (pickles) will be made of this sour fruit, and sometimes it will also be made into a pastelike relish by grinding with mustard seeds and other flavor items
Yellow wood sorrel. The leaves and flowers have a distinct tangy, rhubarb-like flavour deriving from the oxalic acid in the plant. They may be used in salads or, chewed raw, they are used a thirst quencher. The pods are crisp and tasty. The leaves can be used to make a lemonade-like drink or in a tisane. Even the juice extracted from the leaves may be used as a sort of vinegar.
