Acconding to Bureau of Plant Industry, Kamias is a small tree, growing from 5 to 12 meters in height. The leaves are pinnate and 20 to 60 centimeters long, with hairy rachis and leaflets. The leaflets are opposite, 10 to 17 pairs, oblong, and 5 to 10 centimeters in length. The panicles growing from the trunk and larger branches, are hairy and 15 centimeters long or less. The flowers are about 1.5 centimeters long, and are somewhat fragrant. The calyx is hairy. The corolla is purple, often marked with white. The fruit is subcylindric or with 5, obscure, broad, rounded, longitudinal lobes, green, acid, edible and about 4 centimeters long.
Burkill and Haniff records that the leaves are used by the Malays externally as a paste applied hot to itches; and internally, fresh or fermented, for syphilis; or, in the form of infusion, as a protective medicine after childbirth. Heyne states that a decoction of the leaves is given in Java for inflammation of the rectum. The Japanese also apply a paste of them for mumps, rheumatism, and pimples. They use an infusion of the flowers for coughs and thrust.
According to Kirtikar and Basu and Nadkarni, the fruit is astringent, stomachic, and refrigerant. It is used in piles.
The juice of the fruit made into a syrup form a cooling drink in fevers. It is antiscorbutic. This syrup is also used in some slight cases of haemorrhage from the bowels, stomach, and internal haemorrhoids. A conserve of the fruit is used in Java for beriberi, biliousness, and coughs.
information provided by bpi.da.gov.ph
How to Make Kamias Candy
To make candied camias, begin by sorting fruits according to size and eliminating the spoiled or damaged ones. Weigh and wash the fruits. Soak them overnight in lime solution (one tablespoon lime per one liter of water). This process will firm up the fruits. Again, wash thoroughly in running water to remove lime. Blanch fruits in boiling water for three to five minutes and drain.
Prick the bottom part of camias with a fine toothpick and press each fruit lightly to remove some of the fruit juice. Prepare syrup ( 2 parts sugar to one part water), boil it and strain. Add the camias to the syrup and boil them for five minutes and soak overnight. Remove the fruits and add one cup sugar to the syrup and boil. Then add camias again and heat for five minutes. Soak the fruits overnight. The following day, remove fruits and add some more sugar to the syrup. Then, add camias again and boil for five minutes. Allow to cool; drain and weigh. Arrange camias on a tray and dry in the solar dryer. After drying, weigh again and pack in plastic bags and seal.
technology provided by region10.dost.gov.ph
Food Value Per 100 g of Edible Kamias*
|Ascorbic Acid||15.5 mg|
*According to analyses of fruits studied in Nicaragua and the Philippines.
Other Food Products for Kamias
The following products can be achieved successfully by following by following other products’ procedure:
1. Kamias Wine
2. Kamias Jam, Jelly and Marmalade
3. Kamias Juice
4. Kamias Prunes
Measure the following physico-chemical properties and and adjust accordingly to your set standard. These properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.