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Siling labuyo at a Philippine supermarket. Siling labuyo is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species Capsicum frutescens and is characterized by triangular fruits that grow pointing upwards. [1] The fruits and leaves are used in traditional Philippine cuisine.
One of the important food crops of the ancient Inca empire. Leaves were eaten as a leaf vegetable or used raw in salads. [175] Morinda citrifolia: Noni tree: Known as bai-yo in Thai cuisine the leaves are cooked with coconut milk in a curry. [176] Moringa oleifera: Drumstick tree: Leaves are very popular in South Asia for curries and omelettes ...
Pandanus simplex is an economically important species of Pandanus (screwpine) endemic to the Philippines. It is commonly known as karagumoy (also spelled karagomoy or karagomoi) or kalagimay. Its leaves and fibers are used widely in the Philippines for thatching, ropes, and weaving various traditional handicrafts like baskets and banig mats.
Leaves and young shoots; edible raw or prepared as a green vegetable [39] Good-King-Henry: Chenopodium bonus-henricus: Most of Europe, West Asia and eastern North America: Young shoots (until early summer) and leaves (until August). The shoots can be cooked like asparagus, and the leaves like spinach. [40] Cogongrass Imperata cylindrica
Consumption of the leaves is reported to be demulcent, deobstruent, diuretic, lactagogue, purgative, and tonic. It is also a folk remedy for aches and pains, dysentery, enteritis, fever, pectoral pains, and tumors. [22] [23] Ayurvedics use the leaves for ascites, pain, piles, and tumors. Elsewhere the leaves are used for cystitis, dysuria ...
Spondias pinnata is a deciduous tree up to 25 m (82 ft) in height); branchlets yellowish brown and glabrous. [3] [4] The leaves are large, with pairs of leaflets (see illustration) on petioles that are 100–150 mm (3.9–5.9 in) and glabrous; leaf blades 300–400 mm (12–16 in), imparipinnately compound with 5-11 opposite leaflets; leaflet petiolule 3–5 mm (0.12–0.20 in); leaflet blade ...
The edible leaves are 93% water, 3% carbohydrates, 2% protein, and contain negligible fat (table). In a 100 gram reference amount, the leaves supply 19 calories of food energy, and are a rich source (20% or more of the Daily Value) of vitamins A and C, [3] folate, and manganese, with moderate levels of B vitamins and several dietary minerals ...
Tibig is native to the Philippines. They are also found in parts of northern Borneo in Malaysia.The tree can grow up to 9 meters high. It is primarily dispersed by birds which eat the fruits and excrete the seeds. The fruits are also edible to humans, although they are rather bland. They are usually eaten with sugar and cream in the Philippines.