Johpa Posted December 26, 2014 Share Posted December 26, 2014 Not sure to ask here or in the food section, but I have eaten makween (มะแข่วน) in the village and encountered it in a restaurant for the first time on a menu while dining with my son, and we were not able to find any English translation for this rather unique Thai seasoning found around the month of November in home gardens up north. Any idea what this is called in English, or even the Latin scientific name? It is an acquired tasted, as much a physical sensation on the tongue as a specific flavor. Thanks in advance. Link to comment Share on other sites More sharing options...
KhunBENQ Posted December 26, 2014 Share Posted December 26, 2014 (edited) Latin (botanical) name is easy: Zanthoxylum limonella Derived from the Thai WiKi: http://th.wikipedia.org/wiki/%E0%B8%A1%E0%B8%B0%E0%B9%81%E0%B8%82%E0%B9%88%E0%B8%99 Leads to this (family of Zanthoxylum): http://en.wikipedia.org/wiki/Zanthoxylum And guess what: no article for Zanthoxylum limonella, no English name It is mentioned here: http://en.wikipedia.org/wiki/List_of_Thai_ingredients (Thai name with slight typo) A type of Prickly ash, and related to the Sichuan pepper, these seeds are used most often in Northern Thai cuisine for their spicy, hot taste.[2] Edited December 26, 2014 by KhunBENQ 1 Link to comment Share on other sites More sharing options...
AyG Posted December 27, 2014 Share Posted December 27, 2014 It's also known by the botanical name Zanthoxylum rhetsa Pierre var. budranga Pier.. In English it's referred to as Sichuan Pepper, and in American, Szechuan Pepper. Sichuan Pepper covers the name of the fruit of a wide range of Zanthoxylum species, of which Zanthoxylum limonella is just one. Link to comment Share on other sites More sharing options...
Johpa Posted December 27, 2014 Author Share Posted December 27, 2014 I can only add that what is sold as Sichuan pepper in the US is not the same thing as makween although I can appreciate the genetic relationship. Interesting that it in the larger citrus family as the physical reaction of the tongue as well as some aspects of the taste are reminiscent of biting into a citrus fruit rind. Link to comment Share on other sites More sharing options...
cmsally Posted December 27, 2014 Share Posted December 27, 2014 Isn't "makwaen" the name for the pea eggplant ? Or is theere something with a similar name? Link to comment Share on other sites More sharing options...
cmsally Posted December 27, 2014 Share Posted December 27, 2014 Ah having looked at the one above, I now know what the seeds that I found were. Have a whole bag of them; someone must have given them to me. Link to comment Share on other sites More sharing options...
Sattphalat Posted December 27, 2014 Share Posted December 27, 2014 Isn't "makwaen" the name for the pea eggplant ? Or is theere something with a similar name?Eggplant i think is มะเขือแปาะ makuapok Link to comment Share on other sites More sharing options...
Richard W Posted December 27, 2014 Share Posted December 27, 2014 (edited) Isn't "makwaen" the name for the pea eggplant ? Or is theere something with a similar name?Eggplant i think is มะเขือแปาะ makuapok The 'pea eggplant' is มะเขือพวง [M]ma[R]khuea [M]phuang Solanum torvum and is a member of the Solanaceae, as implied by the word มะเขือ in the name. มะเขือเปราะ [M]ma[R]khuea [LS]praw is the aubergine, the canonical 'eggplant', Solanum melongena. Thai varieties of various colours are sometimes known as examples of the 'Thai eggplant', which is also an English name of Solanum xanthocarpum. The member of the genus best known to Europeans (well, Britons, at least) for its fruit is Solanum lycopersicum, the tomato (Thai มะเขือเทศ [M]ma[R]khuea [F]theet). The member of the genus best known to Britons is Solanum tuberosum, the potato, though of course scientific names are ever-changing and not everyone includes it in the same genus. The makwaen is not a member of the Solanaceae. Edited December 27, 2014 by Richard W Link to comment Share on other sites More sharing options...
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