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Baccaurea ramiflora Burmese grape Mafai setambun Phyllanthaceae
 

Burmese grape mafai, mak fai pa, khi mi, sae khrua sae, somfai, Baccaurea ramiflorahamkang, pha yio , giu gia đất, kanazo B, Lot-ka , phnhiew , Phu noi: cha chouay, Leteku, Mafai setambun, Baccaurea ramiflora

 
Burmese grape mafai, mak fai pa, khi mi, sae khrua sae, somfai, Baccaurea ramiflorahamkang, pha yio , giu gia đất, kanazo B, Lot-ka , phnhiew , Phu noi: cha chouay, Leteku, Mafai setambun, Baccaurea ramiflora

The Burmese grape (Baccaurea ramiflora, Family: Phyllanthaceae) is a slow growing evergreen tree growing to 25 m, with a spreading crown and thin bark. It is found throughout Asia, most commonly cultivated in India and Malaysia. It grows in evergreen forests on a wide range of soils. The fruit is harvested and used locBurmese grape mafai, mak fai pa, khi mi, sae khrua sae, somfai, Baccaurea ramiflorahamkang, pha yio , giu gia đất, kanazo B, Lot-ka , phnhiew , Phu noi: cha chouay, Leteku, Mafai setambun, Baccaurea ramifloraally, eaten as a fruit, stewed or made into wine; it is also used medicinally to treat skin diseases. The bark, roots and wood are harvested for medicinal uses.

The fruit is oval, colored yellowish, pinkish to bright red or purple, 2.5-3.5 cm in diameter, glabrous, with 2-4 large purple-red seed, with white aril.

Bark, roots and wood are dried and ground before boiling in water. Fruits can be kept fresh for 45 days, or boiled and mixed with salt after which it is keeps well closed jars. Marginal importance of the fruit, locally used and sold.
Other names
English: Burmese grape
Thai: mafai, mak fai pa, khi mi, sae khrua sae, somfai, hamkang, pha yio
Vietnamese: giu gia đất
Burmese: kanazo
Bengali : Lot-ka
Cambodian: phnhiew
Local names: Phu noi: cha chouay see
Hindi : Leteku

     
     

 

  

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