Wednesday, 1 January 2014


A tropical evergreen with grey trunk and rings created by the scars of old leaf joints.  In Java, the mature nuts are beaten flat and fried to make a very popular "emping" and treated as potata crisps.  Thai cooks use the young shoots and inflorescences either raw or cooked and add the young leaves to mix vegetable soup.  In Indonesia, the leaves and seeds are prescribed for anemia and fluid retention and the root as an antidote for poison and treatment for malaria.

Taken in Spice Garden, Singapore

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