Articles

While native cinnamon bark is used in Philippine cuisine, its leaves are more widely utilized, particularly in the Visayas and Mindanao—albeit unknowingly by many.—albeit unknowingly by many.

First things first: not a single Capsicum or chili pepper is native to the Philippines.

After years of documenting our local foodways for Lokalpedia, one of my many realizations is just how ingenious Filipinos truly are.

In the Philippines, various ethnolinguistic groups have a fermented delicacy made from rice or other starchy ingredients, which has a sweet-sour, almost liquor-like taste.

The Philippines, an archipelago blessed with diverse ecosystems and biomes, is home to an incredible range of species, many of which represent nature’s extremes or superlatives.

Philippine cuisine is diverse, and the utilization of plants varies among different ethnolinguistic groups.

If there's one thing I've noticed, the Bicol region and Eastern Visayas, both located on the eastern side of the archipelago, share some similarities in their cuisine, such as their love for coconut milk.

If you were to ask me which crop best represents the Philippines, I'd confidently say rice.

This is a collection of native and introduced species of plants that produce flowers consumed primarily as a vegetable throughout the archipelago.

Our ancestors possessed the wisdom to convert inedible species into nourishment.

One of Lokalpedia's greatest pleasures is going around public markets in different regions.

March is Women's History Month and on the 8th is International Women's Day.

Pansit-pansitan (Peperomia pellucida) is a fleshy herb that thrives in damp ...

The Philippines is currently experiencing an exponential increase in the price of onions.

After we compiled the vegetables flowers of the Philippines, Lokalpedia created another list of souring agents from plants, both native and introduced species.

The Philippines produces several garlic cultivars that are smaller in size but are more pungent and flavorful.