Garcinia amboinensis is a small, unbranched tree with stilt roots[
The tree is sometimes harvested from the wild as a local food.
Southeast Asia - Indonesia.
Lowland and montane forest[
Leaves - cooked[
]. An acid flavour[
Split pieces of the roots, known locally as 'obat saguer', are used to give a more bitter and astringent taste to palm wine[
]. This practice also seems to extend the keeping quality of the wine[
Seed - we have no specific information on this species, but the seed of most members of the genus can be slow to germinate, even if sown fresh, often taking 6 months or more[
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