168 PHILIPPINE RESINS, GUMS, AND OILS 



Genus PALAQUIUM 

 PALAQUIUM PHILIPPENSE C. B. Rob. Malakmalak. 



MALAKMALAK OIL 



A description, figure, and the local names of this species are 

 given in the section on edible plants. 



According to Blanco * the seeds yield a limpid, odorous oil 

 which is employed in food and as an illuminant. 



Several writers mention an oil which is said to be obtained in 

 other countries from Palaquium oleosum Blanco. What this plant 

 may be is doubtful, as Blanco described no such species and no 

 such name is listed in Index Kewensis. The use of the name 

 Palaquium oleosum may be due to confusion with Palaquium 

 oleiferum Blanco, which is a synonym of Palaquium philip- 

 pense, a species apparently confined to the Philippines. 



Family APOCYNACEAE 



Genus CERBERA 

 CERBERA MANGHAS Linn. Baraibai. 



BARAIBAI OIL 



A description of this species and its local names are given in 

 the section on mangrove swamps. 



Hefter f says that the seeds yield an illuminating oil. 



Family PEDALIACEAE 



Genus SESAMUM 



SESAMUM ORIENTALE L. (Fig. 58). SESAME or Linga. 



Local names: Langis (Pangasinan, Pampanga) ; langd (Camarines, Al- 

 bay) ; lengngd or lingngd (Ilocos Norte and Sur, Abra, Pangasinan) ; linga 

 (Tagalog provinces, Marinduque, Misamis, Cuyo Islands, Zamboanga) ; 

 lungd (Capiz and other Visayan provinces). 



SESAME OIL. 



The whole seeds of Sesamum orientale are utilized locally by 

 Chinese bakers in making various cakes and sweetmeats. 



Sesame oil, also known as pil, or gingelly, is obtained by ex- 

 pressing the seeds of the sesame plant. The yield of oil thus 

 obtained varies from about 50 to 57 per cent. The white or 

 yellow-seeded varieties furnish the best grade of oil, while the 

 dark red, brown, or black-seeded varieties give an oil of some- 

 what inferior grade. Sesame oil has a pale yellow color and a 

 pleasant odor and taste. 



* Blanco, M., Flora de Filipinas (1845), page 282. 



t Hefter, G., Technologie der Fette und Ole, Volume 2, page 501. 



