Table 4.
New variety of food introduced by Portuguese.
| Vernacular Names | Botanical Name | Edible Parts | Distribution | Therapeutic Value |
|---|---|---|---|---|
| Emberella. | Spondias pinnata | Fruits | Native of Polynesia | The juice of the leave is used for earaches. The fruit is an antiscorbutic, and the acidic and astringent pulp is used for bilious dyspepsia. |
| Katu-attha, (Soursop) | Annona muricata | Fruits | Native of the west Indies | Leaf infusion is used as sudorific; antispasmodic; emetic flowers are antispasmodic. The ripe fruit is antiscorbutic; the unripe fruit is used for dysentery. |
| Annasi, (pineapple) | Ananas comosus | Fruits | Tropical America | Good source of vitamins A, B, and C and calcium and iron. The fruit juice of the leaves was a powerful anthelmintic and vermicide. |
| Mangnokka, Maiyokka, (Cassava, Manioc) | Manihot esculentus | Roots and young leaves | Mexico and parts of Guatemala, northeastern Brazil | Pounded leaves are applied as a compress to the head in fevers and headaches. A decoction of the bark of the trunk is considered antirheumatic. Bark decoction is anthelmintic. |
| Miris, Malu miris, (Chilly, Capsicum) | Capsicum annum | Fruits | Central and South America | The fruits are acrid, bitter, thermogenic, digesting carminative, laxative, expectorant, sialagogue, stimulant, and cardiotonic. |