Herbal Beverages - Farang - Matoom
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Summary:
Farang (Guava)
Scientific Name: PIsidium guajava Linn.
Family: MYRTACEAE
Other Names:Sida (Nakornprathom) Maguoiga Mamuun (The Northern Part) 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 small- sized perennial tree with its smooth bark scattered with light brown spo...
Farang (Guava)
Scientific Name: PIsidium guajava Linn.
Family: MYRTACEAE
Other Names:Sida (Nakornprathom) Maguoiga Mamuun (The Northern Part) 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 small- sized perennial tree with its smooth bark scattered with light brown spots. Young branches are in 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 with 1-3 white blossoms or a single. Flower. The sepals are quite hard.
Fruit The guava fruits are big and round or oblong with green color which turns whitish – green when fully ripe, and white with special smell; seeds are brown and quite hard.
Usage:
As foods Guava is eaten as fruit and made into juice.
Food value Fully ripe guavas consist of high Vitamin C which is reducing in quantity when the fruits are over ripe. The fruits also have Vitamins A, B1, B2, B6, Iron, Calcium, various organic acids and a little sugar.
As medicine Guava leaves are used to cure diarrhea. The flesh of well ripe fruits is used as laxative. Organic acids in the fruits help 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 Part) Gatanta – tale, Toomtaang,
Toom (Pattanee) Mapisaa (Khmer – Mae Hongsom) Panoang (Khmer)
Botanical features:
Trunk A middle – sized perennial plant with the maximum 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 small leaves. The small leaves have an oval shape with pointed tips, and glossy, smooth skin.
BlossomsA cluster of white blossoms growing between leaves and at the tips of branches. A blossom has 4 petals of which the outer part is light green and creamy white inner, with slimy substance.
FruitThe Matoom fruit has an oval shape : round or oblong, with a diameter of about 2.5-4 inches. The skin is smooth whereas the husk is thick, glossy and hard. The young fruit’s husk is green which turns yellowish green when it is fully 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). Young leaves are also ingredients for kaaw yum (a kind of Southern dish) and eaten with Khanomchin (Thai vermicelli). Fully ripe fruits are sweetened cooked.
Food valueFully ripe Matoom fruit has sugar, mucilage, Vitamin A, Calcium, phosphorus, sweet vaporized oil and bitter substance.
As medicine Young fruits are medicine for improving the body’s chemical elements, increasing appetite and relieving stomach discomfort. Fully ripe fruits are used to get rid of phlegm, help digestion and nourish human fire element. Ripe fruits are also used to cure bloody bowel movement and to relieve thirst. The skin of the root and the bark are used as medicine for malaria and for relieving stomach discomfort. The root is used to relieve the pain caused by pustles’ inflammation, and to nourish the bile.
Nam Matoom (Matoom Juice) :
Ingredients Dried Matoom, Granulated sugar, Fresh water
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