Scientific Name: Dialium cochinchinense Pierre
We call this fruit Mak-Keng in the North-East. This little black fruit comes in bunches and they are ripe between August to September. The little thin meat inside is in brown and taste is a little bitter, sour and sweet. It contains big seed inside. People usually coat the seeds with sugar, salt and Chili powder to make a kind of Thai candy. We usually have them for sore throat.
Velvet Tamarind – Loog Yi – ลูกหยี, หมากเค็ง, เขลง
Scientific Name: Dialium cochinchinense Pierre
We call this fruit Mak-Keng in the North-East. This little black fruit comes in bunches and they are ripe between August to September. The little thin meat inside is in brown and taste is a little bitter, sour and sweet. It contains big seed inside. People usually coat the seeds with sugar, salt and Chili powder to make a kind of Thai candy. We usually have them for sore throat.