only drunk but eaten as lahpet, pickled tea served with various accompaniments. The practice of eating tea dates in modern-day Myanmar back to prehistoric antiquity, reflecting the legacy of indigenous tribes who pickled and fermented tea leaves inside bamboo tubes, bamboo baskets, plantain leaves and pots. Tea leaves are traditionally cultivated by the Palaung people. Pickled tea leaves continue to play an important role in Burmese culture today. Ngapi (), a fermented paste made from salted fish or shrimp, is considered the cornerstone of any Burmese traditional meal. It is used to season many soups, salads, curries and dishes, and condiments, imparting a rich umami flavor. The ngapi of Rakhine State contains no or little salt, and uses marine fish. Meanwhile, ngapi made with freshwater fish is common in Ayeyarwady and Tanintharyi regions. Ngapi yay () is an essential part of Karen and Bamar cuisine, in which a sauce dip of ngapi cooked in various vegetables and spices is served with blanched and fresh vegetables, similar to Thai nam phrik, Indonesian lalab, and Malay ulam. Shan cuisine traditionally uses fermented beans called pè ngapi (; ), in lieu of ngapi, to impart umami. Dried bean ngapi chips (; ) are used as condiments for various Shan dishes. Pon ye gyi (), a thick salty black paste made from fermented beans, is popular in the Bamar heartland. It is used in cooking, especially with pork, and as a salad with peanut oil, chopped onions and red chili. Bagan is an important pon ye gyi producer. Burmese cuisine also features a wide variety of pickled vegetables and fruits that are preserved in oil and spices, or in brine and rice wine. The former, called thanat (သနပ်), are similar to South Asian pickles, including mango pickle. The latter are called chinbat (ချဉ်ဖတ်), and include pickles like mohnyin gyin. Rice The most common staple in Myanmar is steamed rice, called htamin (). Fragrant, aromatic varieties of white rice, including paw hsan hmwe (), are popular. Lower-amylose varieties of glutinous rice, which are called kauk hnyin (), also feature in Burmese cuisine, including a purple variety called ngacheik (ငချိပ်). Consumers in the northern highlands (e.g., Shan State) prefer stickier, lower-amylose varieties like and kauk sei, while consumers in lower delta regions preferring higher-amylose varieties like and . Lower-amylose varieties of rice are commonly used in traditional Burmese snacks called mont. While rice is traditionally eaten