Talipot palm

Corypha lecomtei, C. umbraculifera

vegetable · root

Young shoots of large palms, cooked as a vegetable; the trunk pith gives a reddish sago, eaten in times of famine.

Origin

Southeast Asia, as far as southern India and China

Where to find it

Planted in parks and around temples in Sri Lanka and southern India, for its huge leaves.

Season (United States)

all year round

Preparation

The tender heart of the young shoots is kept, cut up and cooked for about twenty minutes.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

By tapping the top of the palm, palm wine, sugar and vinegar are also obtained.