310 WILD FOOD PLANTS OF THE PHILIPPINES 



Genus CICCA 



CICCA ACIDA (L.) Merr. (Fig. 44). IBA. 



Local names: Iba (Tayabas, Manila) ; karamdi (Ilocos Sur, Abra) ; kar- 

 mdi (Mindoro) ; laiodn (Camarines). 



The fruit is rounded, greenish-white, 1 to 1.5 centimeters in 

 diameter, fleshy, acid, edible, and contains a hard, bony, 6- to 

 8-grooved stone. 



Cicca acida is a small deciduous tree 4 to 9 meters in height. 

 The branches bear nodules in the axils of the fallen leaves. 

 The leaves are smooth, 20 to 40 centimeters long, pinnate with 

 alternate pinnae, which are rounded at the base, pointed at the 

 tip, and from 2 to 7 centimeters long. The flowers are small, 

 pink, and crowded in clusters on racemes which grow from the 

 nodules on the branches. Male and female flowers are usually 

 on separate plants. 



This species is widely distributed in and about towns in the 

 Philippines and is occasionally cultivated for its edible fruits. 



Genus MACARANGA 

 MACARANGA TANARIUS Muell-Arg. (Fig. 45). BiNUNGA. 



Local names: Alangahan, anabun (Bagobo) ; bagambdng, ma-dshn (Ri- 

 zal) ; bilua (Pampanga) ; biludn, binunyan, malabunga, biluan-lalaki (Ba- 

 taan) ; bilmTga (Tayabas) ; bing-ua (Nueva Vizcaya) ; binunga (Bataan, 

 Bulacan, Rizal, Laguna, Camarines, Polillo, Mindoro, Guimaras Island, 

 Negros, Palawan) ; binuga, lungakan (Davao) ; gamu, samtik (Cagayan) ; 

 ginabang (Benguet) ; labdnel (Lepanto) ; lagau (Bisayan) ; lagaon, liga- 

 bon (Manobo) ; malabunga (Mindanao) ; ininddng (Camarines) ; viinunga 

 (Agusan) ; samdk (Ilocos Norte, Abra, Camiguin Island). 



The bark and leaves of this tree are extensively utilized in 

 the manufacture of a popular fermented drink known as basi. 

 The fruits are sometimes used for the same purpose. 



The bark is removed in large sheets and then cut into strips 

 about 1,5 meters in length and about -20 centimeters in width. 

 The strips are dried in the sun, sorted, and packed in bundles of 

 from twenty to fifty pieces. These bundles sell at from 20 to 50 

 centavos or more. 



The dried leaves are gathered after they have fallen from the 

 tree. The petioles and larger veins are removed and the remain- 

 ing part crushed. 



Basi is made from sugar-cane juice to which binunga bark 

 and leaves, and sometimes other ingredients, are added. There 

 are two qualities of basi: basi-nuang (carabao basi), which is 

 harsh to the taste, strong, astringent, and not sweet; and basi- 



