Garcinia binucao is a species of flowering plant in the Clusiaceae family.[2] It is commonly known as binukaw, takway or batuan, is a species of Garcinia endemic to the Philippines.[3] It is not cultivated, though its edible fruits are harvested from the wild for use as a souring agent in some Filipino dishes.
| Garcinia binucao | |
|---|---|
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Malpighiales |
| Family: | Clusiaceae |
| Genus: | Garcinia |
| Species: | G. binucao
|
| Binomial name | |
| Garcinia binucao | |
| Synonyms[1] | |
| |
Taxonomy
editBinukaw belongs to the genus Garcinia (the mangosteens) of the family Clusiaceae. The first description of the correct name of the species is attributed to the French botanist Jacques Denys Choisy in Description des guttifères de l'Inde (1849) based on the basionym Cambogia binucao from the Spanish friar and botanist Francisco Manuel Blanco in Flora de Filipinas in 1837.[1][4]
The plant is known as binukaw (also spelled binucao, binukau, or bilukaw) in Tagalog, and batuan in Visayan languages. Other names include Ilocano balakut, Bikol buragris, and Panay Visayan haras.[5] The common names are sometimes shared with other similar Garcinia species in the Philippines like Garcinia morella.
Description
editBinukaw is an evergreen tree growing to a maximum height of around 25 m (82 ft) with a trunk around 40 cm (16 in) in diameter. The leaves are oblong to obovate around 5 to 12 cm (2.0 to 4.7 in) long and 4 to 7 cm (1.6 to 2.8 in) wide. The flowers are reddish to creamy white in color. The fruits are round berries, around 4 cm (1.6 in) in diameter with a juicy pulp and numerous seeds.[5][6]
Distribution
editBinukaw is endemic to the Philippines.[3]
Culinary
editThe sour fruits are edible and can be eaten raw. They are also commonly used as a souring agent in traditional Filipino dishes like sinigang.[7]
'Takway' is called "pansit ng bukid" since it grows almost anywhere in the fields. In Iloilo, it is called "palutpot" or "runners" of root crops or taro. As culinary ingredient, it combines with coconut milk, like ginataang alimango. In Davao City, paksiw na takway is blended with mora moro or mackerel scad (galunggong).[8]
Conservation
editThe species is becoming rare due to illegal logging and deforestation for agriculture.[6]
See also
edit- Garcinia atroviridis, a related species used similarly in Malaysia, Indonesia, and Thailand
- Garcinia dulcis
- Garcinia gummi-gutta
- Garcinia morella
References
edit- ^ a b "Garcinia binucao (Blanco) Choisy". World Checklist of Selected Plant Families. Royal Botanic Gardens, Kew. Retrieved April 17, 2019 – via The Plant List. Note that this website has been superseded by World Flora Online
- ^ "Garcinia binucao (Blanco) Choisy". Plants of the World Online. The Trustees of the Royal Botanic Gardens, Kew. n.d. Retrieved August 23, 2020.
- ^ a b "Garcinia binucao (Blanco) Choisy". KewScience: Plants of the World Online. KewScience. Retrieved March 31, 2021.
- ^ Mansfeld, Rudolf (2001). Mansfeld's Encyclopedia of Agricultural and Horticultural Crops Volume 1. Springer Science & Business Media. p. 1356. ISBN 9783540410171.
- ^ a b "Garcinia binucao (PROSEA)". Pl@ntUse. Retrieved April 17, 2019.
- ^ a b Fern, Ken. "Garcinia binucao". Tropical Plants Database. Retrieved April 17, 2019.
- ^ "The Souring Agents of Sinigang". Our Philippine Trees. September 25, 2009. Retrieved April 17, 2019.
- ^ Santos, Jamil (September 14, 2024). "'Takway' na tinatawag din na 'pansit ng bukid,' masarap at maganda sa kalusugan". GMA Network. Retrieved September 16, 2024.