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Kadyos, baboy, kag lanka, commonly shortened to KBL, is a Filipino pork soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means "pigeon peas, pork, and jackfruit" which are the three main ingredients of the soup.
Purported use to lower blood cholesterol and high blood pressure. [12] Aloe vera: Aloe vera: Leaves are widely used to heal burns, wounds and other skin ailments. [13] Althaea officinalis: Marsh-mallow: Used historically as both a food and a medicine. [2] Amorphophallus konjac: Konjac
Ginataang langka, is a Filipino vegetable stew made from unripe jackfruit in coconut milk and spices. The dish includes a wide variety of secondary ingredients like seafood, meat, and other vegetables. The dish also commonly adds bagoong alamang (shrimp paste) and may be spiced with chilis or soured with vinegar.
The plant grows from rhizomes in clumps of stiff stalks up to 2 metres (6 ft 7 in) in height with abundant long leaves that bear red fruit. [9] It is an evergreen perennial. [9] This plant's rhizome is the "galangal" used most often in cookery. It is valued for its use in food and traditional medicine.
The tree of A. odoratissimus.. Artocarpus odoratissimus is a species of flowering plant in the Moraceae family. [3] It is a commonly called marang, madang, timadang, terap, tarap, kiran, green pedalai, or johey oak.
Leaves are the plant part most frequently utilized. Azadirachta indica is a frequently cited species in ethnobotanical surveys, and used for the most diverse array of treatments. Local uses include treatment for snake bite, scorpion stings, skin disease, wounds, malaria, eczema, diabetes, even leprosy and tuberculosis. [43]
It is a dicotyledonous plant that can reach heights up to 1.5 m. Its leaves are lanceolate, 4–14 cm long and 1–2.5 cm wide. The color of the leaves can be white, green or grey and hairy on both sides. [12] They are bitter, acrid and thermogenic. [3] The rather small flowers grow as 4–12 cm long spikes at the end of branches or in leaf axils.
An extract of its leaves is used as a food dye, and imparts a magenta tone to some Vietnamese foods, particularly in a taro-filled cake called bánh da lợn and glutinous rice dishes such as xôi lá cẩm, a sweet dessert.