Eleutherococcus trifoliatus
organism / organism-eleutherococcus-trifoliatus
ミツバウコギ / Eleutherococcus trifoliatus (L.) S.Y.Hu
Eleutherococcus trifoliatus is a thorny, semi-climbing shrub in the Araliaceae family. ผักแปม is a regional name in northern and central Thailand, according to an HRDI knowledge page. Its spelling resembles ผักแปบ, one recorded name for the Chiang Mai bitter green still being identified, but the source records ผักแปม as a different species; the two are not treated as one.
Photographs (captions in Japanese)
サンフランシスコ植物園(San Francisco Botanical Garden)で栽培されているEleutherococcus trifoliatusの葉と花序。北タイの自生地ではなく、米国の植物園の栽培個体を撮影した同種の代理写真。
写っているもの: Eleutherococcus trifoliatus (L.) S.Y.Hu部位・状態: 葉と花序
写真: Krzysztof Ziarnek, Kenraiz／ CC BY-SA 4.0／ 原画像／ 台帳の原画像
写真の範囲と来歴
被写体の確認: 原典の記載による同定。同種(学名一致)の植物写真だが、撮影地は北タイの自生地ではなく米国の植物園の栽培個体。
掲載画像: 苦味研究所側で sips により長辺2400pxにリサイズ（オリジナルは4158x2970px）。トリミング・色調変更なし。 表示用には幅1200px上限のWebPを配信し、台帳の原画像は上のリンクから確認できます。
On this page (7 sections)
Reading the bitterness
ผักแปม (Eleutherococcus trifoliatus) is a thorny, semi-climbing shrub in the Araliaceae family. A 2016 HRDI knowledge page records its name as a regional term used in northern and central Thailand. That source does not mention the similarly spelled ผักแปบ, so the two are treated as separate records.
Young shoots are used as a raw vegetable alongside chili paste, salads, and curries; a method of adding them to venison or chicken curry just before turning off the heat is also recorded. The same source says that adding the shoots too early and cooking them for too long produces bitterness (รสขม), and describes the timing as a way to avoid it.
Sources for this overview
Checked for this overview: Confirmed that ผักแปม is recorded as a regional name in northern and central Thailand. / Confirmed use as a raw vegetable and the cooking method of adding the shoots just before serving to avoid bitterness.
Other names: ผักแปม (th), phak paem (th-Latn)
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: Northern and central Thailand.
Note: Based on the HRDI knowledge page. The spelling resembles ผักแปบ (one recorded name for ingredient-chiangmai-green-candidate recalled by Masaru), but this source refers to ผักแปม as a different species, and they are not equated.
Show data
organism-eleutherococcus-trifoliatus —is_listed_as→ "ผักแปม (a regional name in northern and central Thailand)."How processing and cooking change it (1)
Scope: Areas around mixed deciduous forests in northern and central Thailand.
Note: A use record on the HRDI knowledge page, not a sensory test.
Show data
organism-eleutherococcus-trifoliatus —is_eaten_as→ "Young shoots are eaten raw alongside chili paste, salads, and curries, and added to venison or chicken curry just before serving."