Header
search
Food name
Ingredient
Local Vegetable
Left
 
Menu
Main Page
Project Background
Type of Foods
   icon1.gif Aep Show/Hide content
   icon1.gif Chio Show/Hide content
   icon1.gif Cho Show/Hide content
   icon1.gif Kaeng (Curry) Show/Hide content
   icon1.gif Khio Show/Hide content
   icon1.gif Khua Show/Hide content
   icon1.gif Lap/Lu Show/Hide content
   icon1.gif Mop Show/Hide content
   icon1.gif Namphrik Show/Hide content
   icon1.gif Nueng Show/Hide content
   icon1.gif Ok Show/Hide content
   icon1.gif Pickling and Fermenting Show/Hide content
   icon1.gif Ping/Yang/Thot Show/Hide content
   icon1.gif Sa Show/Hide content
   icon1.gif Tam/Yam Show/Hide content
   icon1.gif Uk/Hum Show/Hide content
   icon1.gif Desserts/Snacks Show/Hide content
.................................
The Lanna Eating Culture
.................................
Acknowledgements
.................................
Links
Chiang Mai University Library in collaboration with Information Technology Service Center
 
 

Pumpkin


 
            Cucurbita Moschata Decne.
 
            Cucurbitaceae
 
            Pumpkin, cushaw
 
            Fak thong (Central), ba nam kaeo, ba fak kaeo (Northern), mak fak lueang ( Mae Hong Son-Tai Yai), mak-ue, mak khi sa, lueang khi sa (Rattana Phromphichai, 1999, 4905), nam tao (Southern) (Kanchana Diwiset et al., 2005, p. 167)
 
            Annual plant, long-running. Stem round or pentagonal, puberulous with tendrils. Leaves shallow lobate, axillary, with 5-6 acute or alternate segments, crenulate-dentate, puberuluous on the flower surface, 10-20 cm wide, 15-30 cm. long. Flowers monoecious, solitary, tubular, orange-yellow. Fruit often ovoid, verrucous, variable in size with hard greenish-brown skin, yellow to dark orange inside. Seeds numerous, oval flat, with small margin. (Agricultural Extension Department, 2007)
 
        
            Calcium, phosphorus, iron, Vitamins A, B1, B2 and C and Niacin (Phak Phuen Ban Ahan Phuen Mueang, 2007, p. 66) Full of nutrients and beta-carotene and helps prevent cancer (in the stomach in particular), good for reducing weight due to lots of fiber, less fat and calories. (Thawithong Hongwiwat, 2004, p. 97) Lanna people use the tender shoots, leaves, flowers and fruit blanched or steamed to eat with namphrik or to put in curry with pork and fermented fish. Ripe fruit or shoots are sliced and stir fried with egg or added to kaeng khae or made into a dessert known as “khanom ba fak kaeo (khanom fak thong)”. Seeds are dried in the sun and roasted with a little salt for a snack (Rattana Phromphichai, 1999, p. 4905-4906)
        
Seeds: expel worms, aid in urination and are used as an atoxic.
Roots: as a tonic, relieves cough and toxins from opium.
Seed oil: good to nurture the neurological system.
The orange pulp of the ripe fruit is good for treatment of bruises and aches due to inflammation. (Kanchana Diwiset, et al., 2005, p. 167)
 
            All year round (Kanchana Diwiset et al., 2005, p. 167)
 
            

Agricultural Extension Department. (2007). Phak Phuen Ban. Retrieved 10 June2007from http://singburi.doae.go.th/acri (in thai).

Kanchana Diwiset, et al., comp. (2005). Phak Phuen Ban Phak Nuea. Phennapha Sapcharoen, editor. (2nd ed). Nontaburi: Center for Text Development on Traditional Thai Medicine. (in thai).

Thawithong Hongwiwat. (2004). Saranukrom Phak. (2nd ed). Bangkok: Saengdaet. (in thai).

Phak Phuen Ban Ahan Phak Mueang. (2007). Bangkok: Fa Aphai Co., Ltd. (in thai).

Rattana Phromphichai. (1999). Fak Kaeo, Ba. inSaranukrom Wattanatham Thai Phak Nuea (Vol. 9,p. 4905-4906). Bangkok: Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture. (in thai).