MEDK.'AL SUUVEY OF THE TO"\^'N OF TAYTAY. 223 



POT HERBS. 



Calabaza (scjiiash, Cucurbila inajciiiiu J)ucli.). The yoiin"' slioots and flowers are 



commonly used for greens. 

 Camote (s\\'eet potato, Ipoinoea batatas L.) . The young slioots and leaves are 



commonly \ised. 

 Caturay {fieshania grandifiora Poir.). The large white flowers of this tree are 



cooked as greens. 

 Cancong (Ipomoea repians Poir.). Mvich like sweet-potato leaves and shoots, 



and similarly used. 

 Mostaza (mustard. Bra.sfiica juiicea. C'oss.). Cultivated, the stems and lea\'e9 



utilized. 



CONDIMENTS. 



Achuete (arnatto. B-ixa orelkina L.). The .seeds are used to give a reddish color 



to cooked rice, and to various dishes in which rice is the chief ingredient. 

 Alibangbang (Bauhinia malabarica L. ) . The leaves and young shoots of this tree 



have a pleasant acid taste and are cooked with rice. 

 Luya (ginger, Zingiber officinale Rose.). Commonly foTind in the market. 

 Sanki (star anise, llUcium veritm Hook.). The dried fruits are found in the 



tiendas; imported from China. 

 Sibug (Acacia pennata Willd.). The pods are used to flavor fish. 

 Sili (Chile pepper, Capsicum fnitescens L.). Abundant, and much used. 

 Sampalok (tamarind, Tamarindvs indica L. ). The flowers and young shoots 



are coolced with fish, etc. 



