pipinong gubat

pipinong gubat - /pi-pi-nong gu-bat/ Tagalog fruit; dw Span. pepino [cucumber] > Tag. pipino  + gubat [forest] [n.] creeping cucumber (sc.name: Melothria pendula, Linn.) \wild cucumber.

Other local common names:

pipinong ihalas in Cebuano and Boholano

a.k.a. pipinong ligaw in  Tagalog

A variety of very tiny cucumbers having a smooth and watermelon-like berry.

Pipinong gubat or pipinong ligaw of Malolos, Bulacan.

Pipinong gubat or pipinong ligaw of Malolos, Bulacan.

Pipinong gubat found in Tagaytay City, Cavite.

The plant is a perennial climbing vine and can be found growing uncultivated or wild all over the Philippine archipelago, and in other countries on the other side of the world.

A pipinong ihalas found on the roadside of Bonifacio, Misamis Occidental. It is strikingly similar in size, shape, color, and taste (yes, I tried it) to that of pipinong gubat in Malolos, Bulacan and in Silang, Cavite.

Pipinong ihalas found in Bonifacio, Misamis Occidental

Pipinong ihalas of Bonifacio, Misamis Occidental

The vine bears tiny oblong-elliptic yellow-green berries which turn black when matured and ripe that grow 10 to 20 millimeters long, and about 12 to 15 millimeters in diameter. 

The crisp young green berries are edible and can be pickled or put fresh and whole in salads. The black ones can be used as purgative for livestock.

Pipinong ihalas from the backyard of our house in Inopacan, Leyte.

Pipinong ihalas of Inopacan, Leyte.

Trying some pipinong ihalas at home in Inopacan, Leyte.

Pipinong ihalas of Inopacan, Leyte.

 

Personal notes:

Our rural folks still wonder what to do with these tiny cukes. They do not eat them. They thought it is not safe to eat. They regarded the vine as a pesky plant on the farm. They do not know this plant is edible. Few recalled that their old folks used to pick this along the trail and have it as a snack. My dear friend, Jose Benigno Salvador, a Bulaqueño food historian, shared that the Katipuneros of Bulacan used to forage this wild tiny cucumber while trekking the terrains of Bulacan.

The pipinong ihalas I found in Bonifacio, Misamis Occidental is strikingly similar in size, shape, color, and taste (yes, I tried it) to that of pipinong gubat or pipinong ligaw of Malolos, Bulacan and in Silang, Cavite. Last summer, I found it growing in the backyard of our house in Inopacan, Leyte. I learned later in my research that this plant grows all over the archipelago. The fact is, we can actually find this tiny cucumber on the other side of the world, where it is pickled or put in a green salad. Last June 12, 2017, this was served as an heirloom salad by the Siglo Modern Filipino at the View Park Hotel of Tagaytay City, Cavite.

There was a study that found out that the “chemical-bromatologic” analysis of this wild cucumber constitutes a source of water, vitamins, minerals, and even some proteins. The fruits of this plant, despite their reduced size, have a pleasant flavor and are edible for humans. Its foliage is given to livestock as forage. Thus, this “wild cucumber” could be an additional nutritional alternative for men and animals. The wild cuke is 12.6% protein, 16.30% fiber, and 56.8% carbohydrates. The entire plant is good for ruminants.

In Myanmar, the green leaves are eaten as vegetables. One of my friends who learned about this suggested that the leaves can be stir-fried or sautéed with garlic just like when you cook talbos ng kamote (sweet potato tops) or added in soupy dishes as you do with spinach. You may add sahog (meat ingredient) and seasonings of your choice.

When matured or ripe, the fruit would turn black and can be used as purgative, usually to livestock and other foraging farm animals, and even to humans.

Propagation of pipinong gubat is by seed and cuttings.

Related posts:

Lipote

Dugyan (Philippine red durian)

Miracle fruit

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Edgie Polistico

siling labuyo

Siling kulikot sold in the Carbon Public Market of Cebu City

siling labuyo - /si-ling la-bu-yò/ Tagalog spicy condiment/seasoning) [n.] Philippine bird’s eye chili (sc.name: Capsicum frutescens, [Linn.]).

Other local common names: 

• a.k.a. siling bundok or siling palay in Tagalog
  
• kulikot or siling kulikot in Cebuano and Boholano
• kutitot or sili katumbal in Ilonggo
• udto-udto in Hiligaynon
• pasete or pasiti in Batangueño
• mimis, siling diablo, or sili’t sairo in Ilocano
• rimorimo in Bicolano
• paktin in Ifugao
• sili napet in Itawis
• katumba or lara jangay in Tausug
• loia tidek or luya tiduk in Maranao

What is siling labuyo?  How can we tell a siling labuyo? 

Well, let's talk about it.

A species of wild native hot tiny chili pepper that grows in the forested areas of the country, though it can be grown also in the garden, backyard, or pots.

It bears tiny fruit refuted to be one of the hottest peppers in the world, especially the ripe ones that are bright red in color, but green and sometimes rare white when unripe and yellow when about to ripen.

The Ta'u-sug lara jangay sold in the Public Market of Zamboanga City

This species of Philippine tiny wild chili pepper is also known as the “bird’s eye hot pepper” known to grow only in the Philippine archipelago. So called siling labuyo because it is picked by wandering wild chickens called labuyo by the Tagalogs. The siling labuyo plant bears tiny fruits refuted to be one of the hottest peppers in the world. It is classified as “very hot” with a scale of Scoville heat unit (SHU) ranging from 80,000 to 100,000.

Siling kulikot sold in the Carbon Public Market of Cebu City. This is the same kind of chili known in Tagalog as siling labuyo.

Authentic siling labuyo is very small, very short (less than an inch) with a not-so-pointed tip.

Some imported and less spicy hot chilies are passed on as siling labuyo in the market or grocery stores when in fact it is not a siling labuyo like the siling Taiwan that is more than an inch long and very pointed.

The mimis of Ilocos Sur province

This tiny chili is known for its intense piquancy - so small in size, yet so hot in taste.

Despite its irritating piquancy, chickens and birds are picking the ripe mimis in the wilds, as if it is their favorite.

The mimis of Ilocos Sur province.

Ilocanos would use mimis as spicy flavor in making spicy hot sukang Iloko (sugarcane vinegar). They also used it as condiment in some dishes and dippings.

Siling labuyo is more commonly used in Filipino kitchens as a condiment. Also used as one of the main ingredients, in some Bicolano, Ilocano, and Maranao dishes.

In Leyte, they have a fiery hot dish called taguto that uses minced siling kulikot equal to the amount of minced native chicken.

The tiny fruits are served as sliced, chopped, crushed, mashed, or marinated whole in vinegar, as in the sinamak vinegar. It may be also sun-dried and ground into powder and placed in a shaker for sprinkling over some dishes on the table or while cooking. 

Some bottles of sukang Iloko in Binalonan, Pangasinan are steeped with mimis.

Siling Taiwan sold in the public market of Cabanatuan City. It is commonly found also in public markets and groceries in Metro Manila, often passed on as siling labuyo, when in fact it is not a siling labuyo.

Siling labuyo is mild if spiced as a whole piece, but very fiery if it is cut open, mashed, or chopped into pieces as it exposed its seeds and juice, which are the hottest parts. It is advised that siling labuyo should not be taken during pregnancy and lactation.

The young leaves (tops) of siling labuyo are also used in cooking as vegetables in soupy dishes.

Siling Taiwan being sold in the Alabang public market of Muntinlupa City. Keep in mind that siling Taiwan is not siling labuyo.

See Index of Entries here

Related posts:

Taguto

Wild chili ale

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

See Index of Entries here 

If you liked this post, share it.

Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.

Tell us what other topics you would like us to write, share, and discuss. 

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

Edgie Polistico