What plants east Indians brought to Trinidad and tobago?

- Sugarcane: Sugarcane is one of the most prominent crops introduced by East Indians. Sugar production became a major industry in Trinidad and Tobago and played a crucial role in shaping the country's economy and history.

- Mango trees: East Indians brought various types of mango trees, contributing to the wide variety of mangoes found in Trinidad and Tobago today.

- Tamarind trees: Tamarind trees were brought to Trinidad and Tobago and are used for culinary purposes, such as making flavorful sauces and drinks.

- Bajan squash: East Indians introduced the cultivation of Bajan squash, a tropical pumpkin variety used in cooking.

- Saffron: Saffron, a valuable spice derived from the saffron crocus flower, was brought by East Indians and used for its distinctive flavor and color.

- Coconut palms: The introduction of coconut palms by East Indians added to the diverse flora of Trinidad and Tobago and contributed to the production of coconut-based products like coconut water and coconut oil.

- Dhal (Pigeon peas): Dhal, a type of lentil, was brought by East Indians and became a staple in Trinidadian and Tobagonian cuisine.

- Bhajias (fritters): East Indian introduced the concept of making vegetable fritters, known as bhajias, which are popular street food.

- Chataigne (eddoe): Eddoes, also called chataigne in Trinidad and Tobago, were brought and used as a vegetable in various dishes.

- Curry trees: Curry leaves, essential in Indian cooking for their distinctive aroma, were introduced and incorporated into local Trinidadian and Tobago dishes.

- Boulanger fruit tree (Spondias dulcis): East Indians introduced the boulanger fruit tree, also known as the golden apple or mombin, which produces edible fruits.

These plants enriched the agricultural and culinary landscape of Trinidad and Tobago and became an integral part of the country's food culture and ecosystem.