Hog plum

            Anacardiaceae

            Hog plum

            Kok kuk (Northern), kok khao (Nakhon Si Thammarat) (Kanchana Diwiser, et al., comp., 2005, p. 169), kok nong (Tai Yai) (Wut Wuthithamwet, 1997, p. 339)

            Deciduous tree, 15-20 m. high with open crown and slender branches. Leaves pinnacle, alternate, 9-13 opposite leaflets, elliptic-oblong, acuminate, 3-4 cm. wide, 7-12 cm. long. Inflorescence of pinnacle, terminal, densely ramified, flowers with acuminate petals, white. Drupe ovoid, 4 cm. long, 3 cm. in diameter, fleshy; stone round, large, hard. (Kanchana Diwiset, et al., comp., 2005, p. 169)

            100 gm. leaves has calcium 49 mg., phosphorus 80 mg. beta-carotene 1,231 mcg., Vitamin A 205 mcg., Vitamin C 53 mg., (Phak Phuen Ban Ahan Thai, 2005, p. 204). Mature fruit is eaten as a fruit with salt and pepper. Ripe fruit has a sour taste, is mixed with fish sauce, sliced shallots and bird peppers as a sauce for grilled fish. (Phak Phuen Ban Ahan Thai, 2005, p. 204). Northeastern people put the shredded leaves in som tam and namphrik (Phak Phuen Ban Ahan Thai, 2005, p. 204). Lanna people eat the young leaves and shoots with lap, lu, namphrik pla and add the ripe fruit to sa phak as well as namphrik Ta daeng. (Siriwan Chamrat, personal communication, June 15, 2007 ; Prathum Unsi, personal communication, July 25, 2007)

Leaf extract are used like eardrops for earache and infections.
The bark relieves fever, diarrhea, dysentery, hiccoughs, and vomiting.
The fruit prevents scurvy, dysentery, bile problems, calcium deficiency, is a thirst quencher. Seeds are roasted and soaked in water to drink to treat heartburn and hiccoughs.
Root serve as thirst quencher and diuretic.
(Wut Wuthithamwet, 1997, p. 339)
In Lanna Pharmaceutics its fruit can be used in medicine to treat boils and sores, swelling of the body, fever, mouth sores, lack of energy and cancer. It’s leaves are used in medicine for high fever and its roots are also used in some medicine. (Chiradet and Aranuya Manosoi, 1994, p. 64, 74)

            Leaves and shoots come out in the rainy season; fruit, in the winter (Kanchana Diwiset, et al., comp., 2005, p. 169)

            Choose ripe fruit with yellow spots and not too many black ones, firm and fragrant. (Phak Phuen Ban Ahan Thai, 2005, p. 204)

            

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

Chiradet and Aranya Manosoi. (1994). Phesatchakam Lanna: Tamrab Samunphrai Lana. Bangkok: Institute for Traditional Thai Medicine. (inthai).

Phak Phuen Ban Ahan Thai. (2005). Bangkok: Saengdaet.. (inthai).

Rattana Phromphichai and Rangsan Chanta. (1999). “Kok, Ba”. inSaranukrom Wattanatham Thai Phak Nuea (Vol. 7,p. 3422). Bangkok: Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture. (inthai).

Wut Wuthithamwet. (1997). Saranukrom Samunphrai: Ruam Lak Phesatchakam Thai. Bangkok: Odean Store. (inthai).