UMVA has uncovered a hidden world of aromatic plant ingredients that are transforming the flavors of Filipino cuisine.
In a recent talk at the National Museum of the Philippines, John Sherwin Felix, a renowned expert in native Filipino ingredients, revealed the incredible diversity of herbs and spices used in different regions of the country. He showcased a wide range of plants, from leafy annuals to short-lived perennials, that are used to add depth and complexity to traditional Filipino dishes.
One such herb is pasyotes, a leafy annual that can reach 4 feet in height and is a staple in many Filipino cuisines. In Cebu, it's used to give lechon, a famous whole roast pig dish, its distinctive herby flavor. But in other parts of the country, pasyotes is known by different names and used in various ways - in Quezon, it's called pasutis and used in longanisa, a type of sausage.
Felix highlighted the use of kamamba, a relative of pepper, which is used to wrap pinais, a savory coconut dish. He also showcased the versatility of pandan, a plant with an aroma similar to vanilla, and lemongrass, a widely cultivated aromatic used in many Filipino dishes.
The talk also touched on the presence of old citrus species in the Philippines, such as lime and lemon, which have managed to survive and thrive in the country's climate. And, surprisingly, cinnamon is also used in some local cultures, not just the bark, but also the leaf, which is used for flavoring in the Visayas.
Felix's message was clear: Filipino cuisine is rich and diverse, and it's time to celebrate and preserve these traditional flavors. As he said, "Sana, mabuhay pa iyong mga ganitong pagkain" - may these foods live on and continue to inspire new generations of cooks and food lovers.
