Smilax rhizomes

Smilax megacarpa

root

Red rhizomes of a forest sarsaparilla, eaten in the Malay Peninsula.

Origin

From India to the Malay Peninsula

Season (United States)

all year round

Preparation

The rhizomes are washed, peeled and cooked for a long time; they are eaten cooked.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

In Laos it is given for coughs, and to women after childbirth.