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
 
 

Phak kum


 
            Crateva manga
 
            Capparaceaee
 
            Kum nam (general); (Kanchana Diwiset, et al., Compiler, 1999, 19); Phak kum (Northern)
 
            Briefly deciduous tree, 4-20 m. high, 40 cm. diameter (more like rain tree in shape.). Bark pale gray with large cream lenticles and horizontal wrinkle. Leaf trifoliate, alternate, lance-shaped, 1-6 cm. wide, 5-20 cm. long, 12-15 obvious side veins, thick leathery, pale gray-green below, m. Flower in open long-stalked terminal clusters 10-16 cm. long with 40-100 flowers, petals narrowly stalked, small and green at first becoming much larger, turning first white, then pale yellow, 4-7 cm. lower stems, 1.5-2 cm. wide, 1.5-3 cm. long. Easily recognized by the numerous long lavender 15-25 stamens and ovary stalk which stick out far beyond the petals 3.5 – 5.5 cm. Leaves drops before blooming, mildly fragrant. Fruit round or oval, 5-8 cm. long, the scaly skin is thick and leathery, 4-5 cm. but inside soft with many dark round horseshoe shaped seeds, 6-9 mm. long, 2-3 mm thick. (Kanchana Diwiset, et al., Compiler 1999, p. 19)
 
        
            No information available. Lanna people usually pickle them to make a “yam” dish called “yam phak kum dong”.
        
Leaves are bitter, good for inducing sweating and increasing appetite, reducing fever. (Kanchana Diwiset, et al., Compiler, 1999, p. 19)
 
            Winter
 
            

Kanchana Diwiset, et al., Compiler. (2005). Phak Phuen Ban Phak Nuea.
Pennapha Sapcharoen, Ed. 2nd ed. Nonthaburi: Center for Traditional
Thai Medicine Text Development. (in Thai).