The scientific or taxonomic name would be Eleocharis spp.
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Marianne Miu-Ling Wong has written:
'The effect of processing on the chemical composition and
texture of Chinese water-chestnut, Eleocharis dulcis' --
subject(s): Water chestnuts
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Singhada is dried water chestnuts.
Singhada is a fresh water Indian chestnut and sold as such. It can be eaten raw, roasted and used in salads. it tastes like almond. It is different than Chinese water chestnut. specie is called Trapanatans L which differentiates from the other specie which are as follows (Eleocharis dulcis; synonyms E. equisetina, E. indica, E. plantaginea, E. plantaginoides, E. tuberosa, E. tumida)