Namprik ( chili sauce or relish )

Truely Thai dipping experienced  

Namprik” Thai people have eaten since the Ayutthaya period.

Chili paste is an easy menu to make. It has been in Thai families for a long time. It is popular in households all over the country from the past to the present. Thailand has many different chili paste menus. Each region has a different way of doing things. The taste is different.

On days when you don’t want to eat very heavy food. Have a bowl of delicious chili dipping paste. A plate of fresh, crisp vegetables. Some people have fried mackerel as well. Eating it with hot steamed rice can make one day a happy one. In the simplicity of chili paste But it’s full of delicious, mellow flavor. It’s also good for health. But have you ever wondered? I see Thai people eating chili sauce widely. What is its origin? Since when have Thai people been eating chili sauce?

The Royal Institute Dictionary, year 2011, the definition of the word “nam prik” is found to be food that is mainly prepared with chili peppers and shrimp paste, used as a dipping sauce or mixed with rice to eat. Therefore, it can be concluded that The name of the chili sauce must be chili sauce. Put shrimp paste like that.

The interesting thing about it is The two things are mixed together to make chili sauce. There are many different origins. Therefore, it is considered a combination of bodies to create a new and interesting flavor because chili is the spice that gives this spiciness. It is not a native plant of Thailand. But it has its origins in the Americas. Before later it was brought to be planted in Spain. In Europe by the troupe of Christopher Columbus, a famous navigator who traveled far in search of spices, which at that time was considered more valuable than gold.

It is recorded that Peter Mathil was a crew member of Columbus. He had brought chili back with him, so this man was considered an important person. That makes chili widespread throughout the world. Because as we know today, people all over the world know how to eat chili. Thai people also like it. This can be seen from many spicy dishes that always have chili as an important ingredient.

But before coming to Thailand Chili peppers first came to Asia in India. Then gradually came to our house during the Ayutthaya period. Through the importation of the Portuguese who came to trade by boat. There is no clear record of when he entered. As far as we know during the reign of King Narai the Great As we have seen in the Buppesanniwat drama. At that time, Thai people were already eating chilli. Mother Karaket also knows how to make chili paste.

As for shrimp paste, it is truly considered a local food of Southeast Asia. Shrimp paste is made from pickling shrimp. It is a way of preserving food in order to keep it for eating for a long time. In this region, shrimp paste is commonly eaten. Thailand too It’s not clear since when it was popular. But I guess it came before the chili. Because if you look at the status of shrimp paste, it is local. As for chili, it is a foreign product that only came to Thailand later.

Origin of shrimp paste Presumably from the Malay Peninsula and southern Thailand. before spreading to neighboring island countries Nowadays, if you travel anywhere in the region, you can buy all sorts of shrimp paste. Shrimp paste in Malay is called Belacan, Indonesian is called Terasi, and Burmese is called Ngapi, which is similar to the Thai name” Gapi” for shrimp paste. At Thai Cooking Class in Khao Lak we do use most Kapi or shrimp paste for the traditional curry call Chuchi Curry with fish. Which you can visit our recipe on our website on the recipe page.

Both of these When put together, it becomes chili paste. They go together well and are delicious. Don’t tell anyone. Like a pair of stars and the moon that have to come together. I’ve seen some recipes that use other things instead of shrimp paste, but it doesn’t matter. But what is truly original is indispensable. It’s chili and shrimp paste.


 Thai people have eaten chili sauce since the Ayutthaya period.

Important evidence that can confirm that Thai people have been eating chili sauce since the Ayutthaya period, including the records of La Loubert. who was an ambassador from France who came to develop friendly relations with Thailand during the reign of King Narai the Great, by La Loubert, recorded a type of food It looks like a dipping sauce. “Their dipping sauce is very simple. Use a little water with spices, garlic bulbs, onions, and vegetables with a good smell, such as basil. They like to consume a kind of liquid dipping sauce. similar to mustard Contains rotten krill because it was not fermented properly. It’s called shrimp paste.”


Krit Lualamai, an archaeologist who is interested in studying Thai food. He gave his opinion about this record saying: What La Loubert saw It is shrimp paste chili sauce. For this reason, it can be concluded that Thai people have been eating chili paste since the Ayutthaya period. and continue this culture until the present day This is based on the oldest principles discovered today.

Explore chili pastes from different regions of Thailand. There are many types of chili paste in Thailand, each with different characteristics, ingredients, and cooking methods. With the food culture of the people in each region, Nam Prik has been made from the beginning using only shrimp paste. And chili is the mainstay of the menu that has been transformed into many new forms. Isaan people like to eat fermented fish, so they have fermented fish chili paste. As for southern people, they have seafood, so they have shrimp paste, etc.

the North region

Nam Prik Noom  (Noom chili sauce)


It is a local menu of the Lanna people. Many people have the opportunity to travel to the northern region and must not miss out on buying some as souvenirs. Nam Prik Noom eaten with crispy pork rinds goes very well together.

Nam Prik Noom is unique in that it uses “Noom Prik”, which is fresh chili peppers that are not yet fully matured. is an important ingredient In addition, there are shallots and garlic, which must be grilled before use. Then pound it and season it. When finished, you will have a thick chili paste.

Nam Prik Ong ( Ong chili sauce )


Another delicious dish of the northern people, the word ‘Ong’ is a local dialect meaning a method of cooking chili paste that requires stir-frying and leaving it to let the water gradually reduce. The highlight of Nam Prik Ong is the addition of sour eggplant (tomatoes) and bean curd into the paste. These two are considered local ingredients in the food of the northern people. Because if you try to explore other menus, you will find that Eggplant and orange are added. and many more rotten beans, such as Khanom Jeen Nam Ngiao and Khao Som This rotten bean, if we can clearly see the picture, it is like MSG in the northern people.

Nam Prik Ong has a sweet and sour taste and is easy to eat. It is usually added to meat as well, such as ground pork  But in the past, the era when pigs were still rare and expensive. I will put snakehead fish meat instead. It goes well with fresh vegetables or pork rinds as well.


Central region

Nam prik kapi  (Shrimp paste chili sauce)



If talking about the word chili paste Many people think of shrimp paste chili sauce first. This shrimp paste chili paste It has a long history as a form of chili paste that has been passed down for a long time since the Ayutthaya period as the capital. As a teacher at Pakinnaka’s Khao Lak Cooking Class I think this one of the most classical Namprik in Thailand because of the combination of shrimp paste , coconut sugar, garlic , lime juice is perfect combination. This kind of Nam Prik will never go wrong and I’m highly recommend to try.

Shrimp paste chili sauce uses very few ingredients. It has chilies, shrimp paste, garlic, seasoned with lime juice, fish sauce, and sugar. It’s an easy menu to make. You can eat every meal. If there is some fried mackerel and crispy fresh vegetables included, it will make it even more delicious.

Nam Prik  long ruea ( Long ruea chili sauce )


Royal Chili sauce It was invented by Chao Chom Ratchawong Sod in the reign of King Rama V who at that time served in the amulet room in the royal court (kitchen). This Nam Prik Long Ruea is actually Normal shrimp paste chili paste but stir-fried with catfish. It comes from a story in Sunandha Palace, saying that on that day the prince traveled by boat. and probably enjoyed it because it was late in the evening and when it was time to eat, he still refused to get off the boat. He also wanted to eat on the ship, so the Prince of Songs entered the kitchen on the ship. Pick up the remaining ingredients and make a new menu out of necessity. But it turned out that the menu was delicious and exotic, so it was very popular. Name it Nam Prik Long ruea And the method of making has been passed down until the present day.

Good Nam Prik Long Ruea It is said that the sour, sweet, and salty flavors must be in equal proportions to be perfect. The highlight is that it has fluffy catfish, sweet pork, and salted eggs eaten together with chili sauce.






Northeastern region

Jaew Bong


It is almost a main menu for Isaan people who still live a life of farming. Jaew Bong is unique in that it is a concentrated dip. hot spicy flavor and the aroma of fermented fish is so outstanding that he is almost the hero of the story.

The word “jaew” is an Isan language that means dipping sauce or chili sauce. The word “bong” is assumed to be a language from the Tai Dam people, meaning “dong” when put together. The meaning matches the characteristics of Jaew Bong. It’s a chili paste with fermented fish mixed in.

Jaew Bong is eaten with hot sticky rice. Paired with fresh vegetables, it goes so well together, don’t tell anyone.

It’s really cool.

Local chili paste from the people of Buriram Province, southern Isan region. This menu has been famous for a while. Because it’s a menu that Black Pink’s Lisa once said she liked to eat. The distinctive feature of Jarawadong is that it is a chili sauce that must include coconut milk. This chili sauce has been influenced by the Cambodians. Chara Wa Dong is a Khmer language. The word Chara Wa means chili paste and Dong means coconut milk. Together they mean chili paste with coconut milk.

The taste will be similar. fermented soybean paste Get the oily aroma from coconut milk. Saltiness from fermented fish sauce And it has a tangy texture from the fish that goes into it. It goes well with fresh vegetables, boiled eggs, and a variety of side dishes.



South region

Nam Prik Jon (Jon Chili sauce)


Nam Chuep Yum, chili sauce from the southern region It’s unique in that it’s a chili paste that doesn’t need to be pounded. Instead, use your hands to knead all the ingredients together. And this chili sauce became more famous after being served by Chef Pao on Masterchef All Star Thaliand.

Nam Chub means chili sauce and yum means yum. Both words are local dialects. Together, they give the exact meaning: Hand-crushed chili paste There is a legend telling the story of its origins. One night, a thief broke into the house. He was very hungry, so he sneaked into the kitchen to get something to eat. Coincidentally, there was some chili paste making machine left over. But I didn’t dare use a mortar. Because of fear of loud noises that would wake up the owner of the house So instead use your hands to mix the ingredients together to make chili sauce.

Nam Chup Yum has ingredients and methods of making that are not much different from Nam Prik Shrimp Paste. But boiled shrimp is also added. Eat with fresh vegetables and hot steamed rice. It’s a delicious, easy menu that can be eaten at every meal.

Shrimp chili sauce 


Local menu from Phuket Province There is an important uniqueness. Inserting shrimp which is one of the food preservation methods of the South, is added into the chili paste as well. Kung Saeb is whole shrimp that is skewered and coated with salt. Toast or smoke until dry. This extends the life of food and can be stored for longer. 

Shrimp chili sauce it is a chili paste that is not difficult to eat. The taste is not very spicy. Traditionally, local people like to eat it for lunch. Eaten with fresh vegetables, very delicious.

At Khao Lak Thai Cooking Class by Pakinnaka Thai Cooking School I have chance to cook the dipping sauce for my clients who ask for this I make Namprik  Kung Seap or Nam Chup Kung Seap (Southern dialog) for my students to try. This Nam Prik need smoked prawn as a main ingredients. And I do use organic shrimp paste from Phang Nga as a key ingredients.



        Kluay or Bananas in Thailand are often used in Thai dessert. At Khao Lak Thai Cooking Class by Pakinnaka Thai Cooking School I teach how to make “ Kluay Buad Chee “  or banana in coconut milk. Which is you can follow our recipe online. We use Kluay Kai, a sugar or golden banana because of its aromatic and texture.  Cultivated banana or golden banana are also often use for this type of dessert. It gives sweet and a little bit of sour test. Some call this banana as plum banana because its sour flavour.

Most of Cooking Class in Khao Lak use banana as mentioned above as well as regular banana (Cavendish banana) or in Thai Kluay hom.

Apart of banana in coconut milk. We have many different types of dessert that made from banana for example deep fried banana, sundried banana, BBQ banana with sticky rice


I’m going to introduce you different type of banana in the deep details. Which both used in Khao Lak Cooking Class and though out Thailand. Please kindly see as below;


Classification of bananas

There are two ways to classify bananas: according to the method of consumption and according to genetic characteristics.

  1. Classification according to the method of consumption can be divided into 2 main characteristics.
  2. Bananas are eaten fresh. When bananas are ripe, they can be eaten immediately. There is no need to cook it with heat because when cooked the flesh will be soft and have a sweet taste, such lady finger banana, Gros Michel Banana, Pisang masak hijau banana.
  3. Must be cooked with heat. These bananas contain starch. When raw, there is a lot of starch. The texture is quite hard. When ripe, there is still a lot more starch than fresh bananas. The flesh is not very soft and the taste is not sweet. It must be boiled, grilled, grilled, and candied to make it delicious and the taste will be better, such as plantain banana, Silver Bluggoe banana, Ballbisiana banana.
  4. Classification according to genetic characteristics

Since 1946, academics have begun Classification of bananas according to modern academic principles is to be separated according to genetics, using the genome of bananas as the determining factor for separating types. That is, bananas consumed today have only two ancestors. The only types are wild bananas and Wild Balbisiana bananas. Bananas that originate from wild bananas have a genome of AA. Bananas that originate from Wild Balbisiana bananas have a genome of BB. Bananas that originate from a hybrid of the two types of bananas have They have different genomes. They can be classified into groups as follows:

  1. Group AA is a banana that originates from wild bananas. This may result from mixing within subspecies or between subspecies. Or it may be caused by mutation. This group of bananas is usually small. Mostly seedless
  2. Group AAA is bananas that have an original origin. Similar to group AA, but the number of chromosomes (chromosomes) has been increased 3 times. The results are larger than the first type. and no seeds
  3. Group AAB is a hybrid between wild bananas and Wild Balbisiana bananas. It has 2/3 germs from wild bananas and 1/3 germs from Wild Balbisiana bananas. This type of banana has a sweet taste. There is some flour mixed in the meat. Make it tough Some can be eaten fresh, some must be cooked. Which we call the type of banana that must be ripe is called plantain.
  4. ABB group is a hybrid banana between wild banana and Wild Balbisiana banana as well. But the germs of wild bananas are less than those of Wild Balbisiana bananas. There is only one-third of the germs of wild bananas and two-thirds of the germs of Wild Balbisiana bananas. The pulp of bananas in this group is very starchy. especially raw fruit Some ripe fruits can be eaten fresh, but others may be astringent. Therefore it is popular to cook it with heat first. It will make the taste more delicious, such as broken bananas.
  5. BBB group are bananas that originate from Wild Balbisiana bananas. Nowadays, it is found that Wild Balbisiana bananas do not have a single type like before. Therefore, this group of bananas may have resulted from mating between the same species. or different types and may be caused by mutation. This type of banana has a lot of starch and when raw has a very astringent taste. And when it’s cooked, it’s not very tasty. Because it contains a lot of starch. But when it comes to boiling or grilling The taste will be very delicious. The texture is firm and soft.
  6. The ABBB group is a banana that was created from a cross between wild bananas and Wild Balbisiana bananas as well. It is a banana that has 4 times as many chromosomes, so it will have very large fruits. There is only one type of banana in this group, the Theparod banana. This type of banana has only one-quarter of the germs of wild bananas and three-quarters of the germs of Wild Balbisiana bananas, so it has a lot of starch. The ripe fruit has a sweet taste.
  7. Group AABB: This group of bananas is a result of a cross between wild bananas and Wild Balbisiana bananas with half the germs of wild bananas. and half of bananas The number of chromosomes has increased fourfold, so the results are large.





Examples of various banana varieties

                                                                                                       Cavendish banana


Bananas have trunks about 2.5 – 3.5 meters tall and more than 20 centimeters in diameter. The leaf petioles are wide grooves and have wings. The middle of the leaf has green lines and hairs on the stem. There are clusters of fruits. Each cluster has about 4 – 5 combs, each comb has about 12 – 16 fruits. At the end of the fruit there is a green plug that gradually turns black, clearly visible. The peel is thin. The raw fruit is green. When ripe it will be golden yellow. The flesh is dark yellow. The taste is sweet and delicious.


                                                                                                     Pisang Awak banana


Pisang Awak banana have a cylindrical trunk on the ground, 2-9 meters tall, which is a fake trunk. It arises from overlapping leaf sheaths. Leaves are arranged in alternating circles, parallelogram shaped, lower epidermis, creamy white, large, 0.7-1.0 meters wide, cut tip, smooth edges, hard midrib, many leaf veins. Separated from the middle of the leaf on both sides. Parallel to the edge of the leaf, petiole 1-2 meters long, round in the middle, grooved at the top. The base spreads out into a sheath.

The flowers come in a hanging bouquet, called a banana blossom, 30-150 cm long. The peduncle is hard. The flowers are separated into male flowers (staminate flowers) and female flowers (pistillate flowers). The female flowers are usually at the bottom of the bouquet. Small flowers in groups It’s a small inflorescence. Each group is supported by large, reddish-purple bracts. which is attached to the center of the bouquet Flowers arranged in alternating order The flowers are large, cylindrical in shape, the petals are divided into 3-5 lobes, the complete stamens have 5, the stamens (filament) are hard, the anthers are parallelogram-shaped, have 2 lobes, the ovary can be attached, the petals have 3 compartments, each compartment There were many soft eggs stuck to the welds of each compartment. The pistil is filamentous. The pistil is quite round with 6 lobes. The fresh fruit is more than 10 cm long, cylindrical or rectangular in shape, next to each other like a comb. The peel is thick.

The fruit is young and green. When ripe, it has a sweet taste and is yellow in color. The flesh is white or yellowish white and can be eaten. There are no or few seeds, rather round. The whole inflorescence that develops into a fruit is called a cluster.


                                                                                                    Lady Finger banana


Lady Finger banana  is a fruit and herbal plant. The trunk is about 2.5 meters tall and the diameter is about 15-20 centimeters. The leaves are oval and curled upwards. The tip is pointed and has wide grooves. The petioles are yellow-green. The base of the stem has pink wings. The inflorescence area has soft hairs. One cluster of fruits has approximately 6-7 combs. In one comb there are approximately 12-14 fruits. They are relatively small fruits with thin peels. The ripe fruits are yellow. When ripe, black spots may appear. The taste is sweet and delicious.


                                                                                               Lebmuernang banana


      Lebmuernang  Banana has a trunk not more than 2.5 meters tall and less than 15 centimeters in diameter. The outer stem sheaths are reddish-pink with thick black patches, and the inside are reddish-pink. The inner stem is reddish-pink. The leaves are erect with wide grooves and wings. The leaf veins are reddish-pink. The peduncle has hairs. The bracts are long and oval shaped. Curl up at the pointed end. The top is reddish-purple. pale red underside The male flowers fall off after the bracts fall off. The male flowers are cream colored. The female flowers are light pink with yellow tips and straight stamens. The stamens are longer than the pistils. The large compound petals are light yellow with yellow tips. The single petals are clear and colorless. The tip is wavy. The bunches point out to the side. One bunch has 7-8 combs. One comb has 10-16 fruits. Small fruits, 2-2.5 centimeters wide, curved shape at the tip. Long slender, short stem, thick rind, turns golden yellow when ripe. It also has a pistil stem attached to it. It smells good, the flesh is yellow, and the taste is sweet. Lady finger bananas are popularly grown in the southern region. especially Chumphon province Nowadays, it is commonly grown in backyards. Because it is a type of banana that has good taste.



The trunk is 2 – 2.5 meters tall and the diameter is about 15 centimeters. The trunk sheath is dark green. The leaf petioles are dark green, and the leaf petioles are closed. Hard leaves tear easily. The flower is cylindrical. Long and slender, the diameter of the flower is 6 – 7 centimeters, length 20 – 25 centimeters. The petals are light purple, very soft in color. One bunch of fruits, few fruits. But the fruit is very large. The width is 5 – 6 centimeters and the length is 25 – 30 centimeters. The fruit is a little sour when eaten fresh. Boiling or steaming the meat will become tougher.    When this type of banana grows, the bunches will disappear. Ivory bananas can produce only 1-3 combs per cluster or may not have any combs at all. Normally, there will be only 1 comb per cluster, and 1 comb will have approximately 10-12 bananas. It is a banana that has begun to be grown as an ornamental plant to increase beauty. It’s a strange plant. and a rare type

                                                                                                  Red banana


Red banana It is a banana found in the southern region. The fruit has a reddish-purple appearance. Or reddish-purple. Trunk characteristics: The trunk is about 3 – 4 meters tall. The trunk diameter is 18 – 22 centimeters. The outer leaf sheaths are green mixed with red or purplish red. The inner leaf sheath is pink. On the trunk there will be red stripes. The leaf stalks of the swordfish banana or shrimp banana are pink with a reddish hue. The leaf grooves are open. The leaves are dark green. The leaves are pink. The flowers of Kluai Nak are oval-shaped with pointed tips. The flowers are reddish-purple. The cabbage opens and curls up. In a group of swordfish bananas or shrimp bananas, there will be 5 – 7 combs. In one comb, there will be 14 – 18 fruits. The fruit of the swordfish banana is round, not square, similar to the banana fruit, with a fruit length of 12 – 14 centimeters, width 3 – 4 centimeters. The fruit of the swordfish banana or shrimp banana is bright red when raw. And when mature, it will be greenish-red. When ripe, it will be reddish-yellow. The fruit flesh is yellow-orange, sweet in taste and has a cool aroma.


                                                                                             Cultivated banana


The trunk is 2.5 – 3.5 meters tall, and the diameter is about 15 centimeters. The outer sheath is green. The inside is greenish-yellow. The leaf stalks are green, the leaf grooves are open. The large, oval, reddish-purple bunches have pointed tips. The stalks are hairy. One bunch has 10 – 12 combs, one comb has 20 – 24 fruits. The fruit is fat and round, similar to a banana egg. The peel is thick, dark green. The fruit is large. moderate When ripe it is golden yellow. The fruit flesh is yellowish-orange. Sweet and sour taste


                                                                                                          Kluai Nom Mi


Trunk: Artificial trunk not more than 3.5 meters tall. Artificial trunk diameter more than 15 centimeters. The outer artificial trunk sheath is green. Medium black dots The base is greenish-pink. The petiole has a very narrow groove. It has light green and pink wings. green leaf midrib As for the banana or flower



                                                                                                       Thai bananas



Trunk: The artificial trunk is about 2.5 meters tall. The diameter of the artificial trunk is more than 15 centimeters. The outer artificial trunk sheath has black dots. The base is reddish-pink. The leaf stalks are erect and have wide grooves. They have pink wings. The midribs are reddish-pink. The peduncle has hairs. The bracts are oval and quite long. The top color is reddish purple. The bottom color is pale. The tips of the bracts are pointed and curled up. The arrangement of the bracts is not overlapping. The blossom or flower has a short flower stalk.

Fruit: The fruit size is similar to that of a sandalwood banana. The tip of the fruit has a plug and often has a pistil attached to it. The peel is thick and fragrant. When ripe it is dark yellow. And there are small black spots. similar to banana eggs Yellow-orange flesh, sweet flavor, no seeds.


                                                                                                       Silver Bluggoe banana


Silver Bluggoe banana has a slightly black dotted sheath on the outside of the stem. The inner sheath is light green. The diameter of the trunk is approximately 15 cm and the height is approximately 2.5-3.5 meters. The leaves have a large oblong shape. The tips and base of the leaves are rounded. The leaves are green. The leaf edges are smooth. The underside of the leaves is covered with a white soft substance. The petiole grooves are quite narrow and have fins. The leaf stalks are lighter in color than the leaf plates. The flowers come in a bouquet without hairs. The shape of the flower is quite round and curled up. The top has a thick covering. The underside is dark red.The fruit of Silver Bluggoe Banana is large. The fruit peel is thick and square. The tip of the fruit shrinks and the fruit stem is long. When ripe it becomes yellowish-brown.  Bananas are broken into pearls in a certain group. There will be approximately 7 combs and each comb will have approximately 10-16 fruits. If this type of banana is toasted over a fire, it will have a more appetizing aroma.


                                                                                                    Theparod banana


Banana Theparod has a pseudo-stem 3.5-4 meters tall. The pseudo-stem diameter is more than 15 cm. The outer stem sheath has some black patches, some is soft, and the inside is light green. The leaf stalks are green with narrow grooves, without fins. The leaves are green and smooth. The leaf texture is quite thick. The flower stalk is green and has no hairs. The bracts are commonly called petals. The shape is quite fortified, the tip is rounded, the top is reddish-purple, smooth, the underside is pale red. Some trees do not have blossoms. One bunch has 5-7 combs. One comb has about 11 fruits. The fruit looks very similar to the Silver Bluggoe bananas. It has a clear angular shape, width 6-7 cm., length 18-20 cm., long fruit stem. Raw green fruit turns yellow when ripe. The flesh is soft yellow or orange when cooked. Sweet and sour taste

                                                                                             Phama Haek Kuk banana


The trunk is 2.5 – 3 meters tall and the diameter is about 15 centimeters. The outer sheath is light green with black patches and the petioles are light green. The base of the leaf petiole has a black patch. The leaf base is rounded. The flowers are slender and pointed at the tip. The outside is purplish red. The red inside curls up when the sheath is closed. One bunch has 5 – 7 combs, one comb has 10 – 15 fruits. The fruit looks like a banana. But the skin is shiny and has no cracks. The flesh is white, sweet and has a slight odor.

                                                                                                                Wild Balbisiana bananas


Commonly found, the trunk is 3.5 – 4 meters tall and the diameter is about 20 centimeters. The leaves have a green midrib. The peduncle is green and hairless. The flowers are fortress-shaped, rounded at the tip, soft-purple-red on top, bright dark red on the underside. When the petals open up, they will not curl. Each leaf sheath is drilled deeply. One bunch has about 8 combs, and one comb has 10 – 14 fruits. The large fruits have clear squares, the ends are blunt, and the fruit stalks are long. The young fruits are both light and dark green. Ripe fruit is yellow. The flesh is sweet. The seeds are many, black, thick-walled, hard.


                                                                                                                 Elephant banana 


The trunk is 5 – 6 meters tall, with a diameter of more than 30 centimeters. The base of the trunk is large. The outer sheath is light green. There are some black patches. The inside is light green and thick. In the leaf petiole, there are open grooves. green leaf midrib The peduncle is hairless. The large inflorescence bends down under the force of gravity. The bracts are thin and green. When blooming, they do not fall off the stem. The fruit is plump and soft-green. The number of fruits per cluster is large. The fruit has many seeds. The seeds are large, black. The fruit has a sweet taste. The flesh is little. When you want to eat it, you have to eat it one at a time. Because you have to wait for it to be ripe before eating it.

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