Donate to the Cause
Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Donate to the Cause
Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Katmon
𝘋𝘪𝘭𝘭𝘦𝘯𝘪𝘢 𝘱𝘩𝘪𝘭𝘪𝘱𝘱𝘪𝘯𝘦𝘯𝘴𝘪𝘴
Katmon (Tagalog), Katmon (Sebwano), Palali (Ilokano)
Endemic
Katmon (𝘋𝘪𝘭𝘭𝘦𝘯𝘪𝘢 𝘱𝘩𝘪𝘭𝘪𝘱𝘱𝘪𝘯𝘦𝘯𝘴𝘪𝘴) is an evergreen flowering tree that can grow up to 12 meters tall. It is endemic to the Philippines and is widely distributed, usually in low- to mid-altitude areas. The name katmon is used in various Philippine languages such as Tagalog, Bikol, Sebwano, Hiligaynon, Waray, and Kinaray-a. In Ilokano, it is called palali, while in Magindanawon it is known as kalembug.
Regarded as one of the most beautiful native plant species of the Philippines, katmon is admired for its large, showy white flowers and thick, glossy leaves with serrated margins, making it a popular ornamental tree in home gardens and urban landscapes. The species is also featured on the 25-centavo coin of the New Generation Currency Series released in 2018.
Katmon produces round green fruits with distinct spiral patterns, covered with layers of onion-like peels called sepals. Both the fruit and sepals have a mildly sour taste and can be eaten fresh, often dipped in salt or fermented fish sauce. They are also used as a souring agent in dishes such as sinigang. Beyond traditional uses, katmon can be processed into jams, sauces, and other value-added products.
