Herbal Beverages - Farang - Matoom
Farang (Guava)
Scientific Name: PIsidium guajava Linn.
Family: MYRTACEAE
Other Names:Sida (Nakornprathom) Maguoiga Mamuun (The Northern Section) Maguoi (Chiangmai (Majeen (Tak) Yaring (Lawaa – Chiangmai ) Magaa (Mae Hongsom) Yaa moo, Yamu (The Southern Part )Joompo (Surattanee) Chompuu (Pattanee) Yamubutae – panya (Malay – Naratiwas) Pakgia (Taejiew Chinese)
Botanical features:
Trunk A little- sized perennial tree with its soft bark scattered using light brown spots. Young branches are inside square forms.
Leaves The leaves of the guava tree are in single forms, thick and crude. The leave’s underneath part has streaks with soft yellowish hair.
Blossoms A cluster using 1-3 white blossoms or a single. Flower. The sepals are quite difficult.
Fruit The guava fruits are large and round or oblong with green color which turns whitish – green when entirely ripe, and white using special smell; seeds are brown and quite not easy.
Use:
Because foods Guava is eaten as fruit and made into juice.
Food excellence Wholly ripe guavas consist of high Vitamin C which is reducing in quantity when the fruits are on top of ripe. The fruits also have Vitamins A, B1, B2, B6, Iron, Calcium, various organic acids and a tiny sugar.
Because medicine Guava leaves are used to cure diarrhea. The flesh of well ripe fruits is used because laxative. Organic acids inside the fruits improve prevent scurry.
Nam Farang (Guava Juice):
IngredientsFully ripe guava
Syrup
Powdered salt
Fresh water
Matoom (Bael Fruit, Bengal Quince)
Scientific Name: Aegle marmelos Corr.
Family: RUTACEAE
Other Names:Mapin (The Northern Section) Gatanta – tale, Toomtaang,
Toom (Pattanee) Mapisaa (Khmer – Mae Hongsom) Panoang (Khmer)
Botanical features:
Trunk A middle – sized perennial plant using the highest length of 10-15 metres. The Matoom trunk is growing straight in its single form. The trunk and branches are with long and pointed thorns.
LeavesThe leaves of the Matoom tree are in a finger-like, compound form, consisting of about 3 little leaves. The tiny leaves have an oval shape with pointed tips, and glossy, smooth skin.
BlossomsA cluster of white blossoms growing among leaves and at the tips of branches. A blossom has 4 petals of which the outer section is light green and creamy white inner, using slimy substance.
FruitThe Matoom fruit has an oval shape : round or oblong, using a diameter of about 2.5-4 inches. The skin is smooth whereas the husk is thick, glossy and not easy. The young fruit’s husk is green which turns yellowish green when it is entirely ripe. The meat is yellowish orange and soft, with many seeds.
Usage:
As foods Young tops and leaves are eaten with namprig (for example, hot - shrimp). Early leaves are also ingredients for kaaw yum (a diversity of Southern dish) and eaten using Khanomchin (Thai vermicelli). Entirely ripe fruits are sweetened cooked.
Food valueFully ripe Matoom fruit has sugar, mucilage, Vitamin A, Calcium, phosphorus, sweet vaporized oil and bitter substance.
Because medicine Young fruits are medicine for improving the body’s chemical elements, increasing appetite and relieving abdomen discomfort. Wholly ripe fruits are used to purchase rid of phlegm, help digestion and nourish human fire element. Ripe fruits are also used to therapy bloody bowel movement and to relieve thirst. The skin of the root and the bark are used as medicine for malaria and for relieving belly discomfort. The root is used to relieve the hurt caused by pustles’ inflammation, and to nourish the bile.
Nam Matoom (Matoom Juice) :
Ingredients Dried Matoom, Granulated sugar, fresh water
Popularity: 1% [?]
