| BRIEF DESCRIPTION A herb or small shrub, up to 1-2 m tall, densely stellately pubescent, armed with straight sharp prickles or unarmed. Leaves broadly ovate, 5-40 x 3-40 cm, fruits globose, 1.5-3 cm in diameter, yellow and densely pubescent. USES The mature, accidic fruits are used as a sour relish in curries, raw or cooked with rice. Seeds and roots have medicinal properties. GROWING PERIOD Perennial. The plants usually remain productive for about one year. COMMON NAMES Tarong pasai, Sour-relish brinjal, Ram-begun, Terong asam, Cung bulu, Terong perat, Terong iban, Terong dayak, Su, Su-lamas, Kova-sakau, Tabanburo, Bal-balusangi, Tagatum, Sinkade, Tarabi, Khua Khon, Khua puux, Ma-uk, Mapu, Yangkhuidi. FURTHER INF Tarong pasai occurs wild and cultivated in South-East Asia. It occurs wild in forest openings, on disturbed sites and in secondary thickets, often in shady sites, up to 1500 m in elevation. Yields are about 15 fruits per plant. (pH estimated by the compiler). |