The leaves are used in the ingredients of kaeng no mai, and are extracted with water for green liquid. This is called nam yanang, meaning yanang water. The yanang water is used to cook bamboo soup or herbal drinks.
Categories : HerbPowder , 100g ,
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Resource http://www.qsbg.org/Database/BOTANIC_Book%20full%20option/search_detail.asp?botanic_id=2909
Tiliacora triandra is a perennial climber, usually 1 – 3 m long. Leaves simple, alternate, deep green. Inflorescences in axillary small panicles, with yellowish flowers. Fruits lobose, green and turning orangish-red when ripe. Flowering in March – May. It is propagated by stem cutting.
The leaves are used in the ingredients of kaeng no mai, and are extracted with water for green liquid. This is called nam yanang, meaning yanang water. The yanang water is used to cook bamboo soup or herbal drinks.
