"shell texture"

#11088760

21 March 2024

Lablab purpureus, also known by various names such as bonavista bean, Indian bean, dolichos bean, Egyptian kidney bean, field bean, hyacinth bean, lablab bean, pendal bean, pole bean, poor man's bean, waby bean, and sheem, is a species of bean native to sub-Saharan Africa and India. This warm-season annual or short-lived perennial plant has a thick stem that can grow up to 3 feet, with climbing vines that can reach up to 25 feet long. It features long-stemmed, trifoliate leaves. To grow lablab, it is suggested to erect a bower with bamboo poles over an area of 4.0 x 4.0 meters, keeping the pit at the center. This allows the plants to climb the bower by erecting one or two long twigs in the pits. Lablab is an edible plant, and its immature seeds and pods, as well as young leaves, can be cooked as vegetables. The mature dry beans are also edible but require prolonged cooking with several changes of water to become palatable. When cooked, the dried beans have a mild, nutty, smoky flavor with a fine creamy texture. The young pods can also be cooked and eaten as a fresh vegetable. The white flowers of lablab beans have a fragrant smell. Lablab beans were cultivated in the field at Kaliganj, West Bengal, India, on January 8, 2024.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113802

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113804

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113806

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113808

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113810

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113812

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113814

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113816

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113818

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113820

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113822

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113824

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113826

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113828

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#9113830

1 November 2022

Yak Cheese Factory at 3800 meters high in Nepal in the remote Himalayan village Kyanjin Gompa in Langtang valley national park region in the Himalayas near Tibetan border. The Organic Yak Cheese Production Centre in Kyanjin Gompa is run by Nima Tamang with Swiss origin Alpine cheesemaking techniques. The Alpine-style cheese made with Himalayan yak milk from high altitudes with lack of oxygen got its start from the work of Swiss dairy specialist Werner Schulthess. After the deadly 2015 earthquake the factory reopened with the support of the government of Switzerland in rebuilding it. In the capital Kathmandu yak cheese is considered a delicacy. The produced Yak whole cheese, the wheel of cheese are aligned in a row and stored in a dry place in the storage room while the cheese production tools and a manual scale are in the other room. Kyanjin Gompa, Langtang, Nepal on April 2022

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.