Phak kum (crateva)

Crateva adansonii, C. religiosa

leaf · fermented

Young leaves and shoots fermented for a few days in salt water, with a tangy taste, with nam prik or grilled fish.

Origin

Thailand (Isan) and Laos

Season (United States)

all year round

Preparation

Only fermented or cooked: raw, they are acrid and irritating.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

It is a cousin of the caper; in spring, its white flowers with long stamens cover the tree.