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Santol (fruit)
''Sandoricum koetjape'', the santol, sentul or cotton fruit, is a tropical fruit native to maritime Southeast Asia ( Malesia). Origin and distribution The santol is native to the Malesian floristic region, but have been introduced to Indochina, Sri Lanka, India, northern Australia, Mauritius, and Seychelles. It is commonly cultivated throughout these regions and the fruits are seasonally abundant in the local and international markets. Botanical description There are two varieties of santol fruit, previously considered two different species, the yellow variety and the red. The difference is in the color that the older leaves turn before falling. The red appears to be more common and the reddish leaves mixed with the green ones add to the distinction and attractiveness of the tree. The fruits are often the size, shape and slightly fuzzy texture of peaches, with a reddish tinge. Both types have a skin that may be a thin peel to a thicker rind, according to the variety. It i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flora De Filipinas
Manuel María Blanco Ramos known as Manuel Blanco (1779 – 1845) was a Spanish friar and botanist. Biography Born in Navianos de Alba, Castilla y León, Spain, Blanco was a member of the Augustinian order of friars. His first assignment was in Angat in the province of Bulacan in the Philippines. He subsequently had a variety different assignments. Towards the end of his life, he became the delegate of his order in Manila, traveling throughout the archipelago. He is the author of one of the first comprehensive flora of the Philippines, ''Flora de Filipinas. Según el sistema de Linneo'' (Flora of the Philippines according to the system of Linnaeus) which followed after the work done by Georg Joseph Kamel. The first two editions (Manila, 1837 and 1845) were unillustrated. Celestine Fernandez Villar (1838-1907), together with others including Antonio Llanos, published an illustrated posthumous edition from 1877 to 1883, printed by C. Verdaguer of Barcelona. Blanco died in Man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filipino Cuisine
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The styles of preparation and dishes associated with them have evolved over many centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trees Of Malesia
In botany, a tree is a perennial plant with an elongated stem, or trunk, usually supporting branches and leaves. In some usages, the definition of a tree may be narrower, including only woody plants with secondary growth, plants that are usable as lumber or plants above a specified height. In wider definitions, the taller palms, tree ferns, bananas, and bamboos are also trees. Trees are not a taxonomic group but include a variety of plant species that have independently evolved a trunk and branches as a way to tower above other plants to compete for sunlight. The majority of tree species are angiosperms or hardwoods; of the rest, many are gymnosperms or softwoods. Trees tend to be long-lived, some reaching several thousand years old. Trees have been in existence for 370 million years. It is estimated that there are some three trillion mature trees in the world. A tree typically has many secondary branches supported clear of the ground by the trunk. This trunk typically co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Fruits
An edible item is any item that is safe for humans to eat. "Edible" is differentiated from "eatable" because it does not indicate how an item tastes, only whether it is fit to be eaten. Nonpoisonous items found in nature – such as some mushrooms, insects, seaweed, and so forth – are referred to as edible. Processed items that normally are not ingested but are specially manufactured to be so, like edible underwear or edible packaging, are also labeled as edible. Edible items in nature It is estimated that approximately half of about 400,000 plant species on earth are edible, yet ''Homo sapiens'' consume only about 200 plant species, because these are the simplest to domesticate. Edible plants found in nature include certain types of mushrooms, flowers, seeds, berries, seaweed, and cacti. Being able to identify the versions of these plants that are safe to eat is an important survival skill. Many animals are also edible, including domesticated livestock as well as wild insec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sandoricum
''Sandoricum''Cavanilles AJ (1789) ''Diss. 7, Septima Diss. Bot.'' 359 (t. 202-203). is an Asian genus of plants in the family Meliaceae. It contains the economically significant santol fruit tree. Species The following species are listed in the Catalogue of Life: * '' Sandoricum beccarianum'' * '' Sandoricum borneense'' * '' Sandoricum caudatum'' * '' Sandoricum dasyneuron'' * ''Sandoricum koetjape ''Sandoricum koetjape'', the santol, sentul or cotton fruit, is a tropical fruit native to maritime Southeast Asia ( Malesia). Origin and distribution The santol is native to the Malesian floristic region, but have been introduced to Indochina, ...'' — Santol tree * '' Sandoricum vidalii'' References External links * {{Taxonbar, from=Q3368468 Meliaceae genera Taxonomy articles created by Polbot Taxa named by Antonio José Cavanilles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milkfish
The milkfish (''Chanos chanos'') is the sole living species in the family Chanidae. However, there are at least five extinct genera from the Cretaceous. The repeating scientific name (tautonym) is from Greek ( ‘mouth’). The species has many common names. The Hawaiian name for the fish is ''awa'', and in Tahitian it is ''ava''. It is called ''bangús'' in the Philippines, where it is popularly known as the national fish, although the National Commission for Culture and the Arts has stated that this is not the case as it has no basis in Philippine law. In the Nauruan language, it is referred to as . Milkfish is also called ''bandeng'' or ''bolu'' in Indonesia. ''Chanos chanos'' occurs in the Indian Ocean and across the Pacific Ocean, from South Africa to Hawaii and the Marquesas, from California to the Galapagos, north to Japan, south to Australia. A single specimen was reported in 2012 in the eastern Mediterranean Sea. Milkfishes commonly live in tropical offshore marine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinantolan
''Sinantolan'', also known as ''ginataang santol'' or ''gulay na santol'', is a Filipino dish made with grated santol fruit rinds, siling haba, shrimp paste (''bagoong alamang''), onion, garlic, and coconut cream. Meat or seafood are also commonly added, and a spicy version adds labuyo chilis. It originates from Southern Luzon, particularly from the Quezon, Laguna, and Bicol regions. It is a type of ''ginataan''. Names ''Sinantolan'' (also ''sinantulan'' or ''santolan'') means "done with santol". It is also known as ''gulay na santol'' or ''gulayon na santol'' ("vegetable santol"), ''ginataang santol'' ("santol ''ginataan''"), and ''giniling na santol'' ("ground santol"). Description ''Sinantolan'' is made by first peeling the santol fruit and removing the seeds. The rind is washed and minced or grated into very small pieces. The juices of the grated rind are squeezed out to minimize the sour flavor. Garlic and onion is then sautéed in a pan for a few minutes along with th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
In Vitro
''In vitro'' (meaning in glass, or ''in the glass'') studies are performed with microorganisms, cells, or biological molecules outside their normal biological context. Colloquially called "test-tube experiments", these studies in biology and its subdisciplines are traditionally done in labware such as test tubes, flasks, Petri dishes, and microtiter plates. Studies conducted using components of an organism that have been isolated from their usual biological surroundings permit a more detailed or more convenient analysis than can be done with whole organisms; however, results obtained from ''in vitro'' experiments may not fully or accurately predict the effects on a whole organism. In contrast to ''in vitro'' experiments, ''in vivo'' studies are those conducted in living organisms, including humans, and whole plants. Definition ''In vitro'' ( la, in glass; often not italicized in English usage) studies are conducted using components of an organism that have been isolated fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poultice
A poultice, also called a cataplasm, is a soft moist mass, often heated and medicated, that is spread on cloth and placed over the skin to treat an aching, inflamed, or painful part of the body. It can be used on wounds, such as cuts. 'Poultice' may also refer to a porous solid filled with a solvent used to remove stains from porous stone such as marble or granite. The word "poultice" comes from the Greek word "poltos" transformed in the Latin ''puls, pultes'', meaning "porridge". Types * Some Native Americans used mashed pumpkin or devil’s club as a poultice. *Native Americans have thousands of plants for the making of poultices. The known tribes who utilize(d) plants for poultices include the Abnaki, Aleut, some Algonquin bands, Anticosti, some Apache tribes, Atsugewi, Bella Coola, Blackfoot, Cahuilla, California Indian, Carrier bands, Catawba, Chehalis, Cherokee, some Cheyenne, Chickasaw, Chippewa, Choctaw, Clallam, Coahuilla, some Cocopa, Comanche, Concow, and many ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Curry
Thai curry ( th, แกง, translit=kaeng, ) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as herbs and aromatic leaves over a mix of spices. Definition The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines ''kaeng'' as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chillies, and garlic as essential ingredients. Coconut milk is not included in this definition and many Thai curries, such as and , do not feature it. Curries in Lanna (northern Thai) cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, in the climate of the Thai highlands. The spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste. Even within one type of curry the spiciness can dif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Som Tam
Green papaya salad ( km, បុកល្ហុង, lo, ຕຳຫມາກຫຸ່ງ and th, ส้มตำ) is a spicy salad made from shredded unripe papaya. It was possibly created by the Lao people but is eaten throughout Continental Southeast Asia (Cambodia, Laos, Myanmar, Thailand, Vietnam), Xishuangbanna (from China), and considered a national dish in both Laos and Thailand. ''CNN'' included a variation on their list of the ''World's 50 most delicious foods.'' History Papaya and chili peppers were introduced to Southeast Asia by the Spanish and Portuguese explorers in the 17th century from the Americas. Although it is unknown when papayas entered Laos specifically, they had already been integrated into Lao culture by the time of Jean-Baptiste Pallegoix's visit in 1836. Thai historian Sujit Wongthes has speculated that the green papaya salad originated in the communities of ethnic Chinese–Lao settlers living in what is now Central Thailand, who adopted the ancie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-fries, stir-fries, and steamed dishes derive from Chinese cuisine. In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by ''CNN Travel''. Thailand had more dishes on the list than any other co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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