Aweng Eh rak

Main Article Content


Herbs play a critical role, mainly as food source and supplementary source of natural medicine. In Malaysia there are numerous communities and ethnic groups who are still performing the use of herb as a part of their daily cuisine. One such community in Malaysia is the Siamese community of Kelantan, located on northern part of Kelantan, adjoining to Thailand.  This community has historic tradition of consuming herbs with medicinal value. They consume a large number of herbs as concoction in rice cooking, also known as ‘herbal rice’. This study was piloted to survey and record the type and parts of herbs used in the concoction. The current study was conducted via in-depth interview with local people from three village in Kelantan namely Kampung Kuang, Tanah Merah, Kampung Pasir Puteh, Tumpat dan Kampung Mentua, Tumpat, Kelantan.  Total 45 herbs belonged to 24 families were documented. The parts of herb being consumed and used in concoction were leaves, stem, stalk, flower and rhizome.

Keywords: Herbal rice, concoction, herbs, Siamese, in-depth interview.


[1] Djeridane, A., Yousfi, M., Nadjemi, B., Boutassouna, D., Stocker, P. & Vidal, N. (2006). Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chem, 97, 654-660.
[2] Stipanuk, M. H. (2006). Nutrients: History and definitions (essential and nonessential). Biochemical, physioligical, molecular aspects of human nutrition. (2nd ed.). Philadelphia, PA, USA.: Saunders, Elsevier Inc.
[3] Jeffery, E. H., Kundrat, S. M. & Keck, A. S. (2006). Nutrients: Nonessential food components with health benefits (essential and nonessential). Biochemical, physiological, molecular aspects of human nutrition (2nd ed.). Philadelphia, PA, USA.: Saunders, Elsevier Inc.
[4] King, F. S., Burgess, A., Quinn, V. J. & Osei, A. K. (2015). Nutrition for developing countries: Oxford University Press.
[5] Aaby, K., Hvattum, E. & Skrede, G. (2004). Analysis of flavonoids and other phenolic compounds using high-performance liquid chromatography with coulometric array detection: Relationship to antioxidant activity. Journal of the Agricultural and Food Chemistry, 52, 4595-4603.
[6] Luo, Y., Cai, Q., Sun, M. & Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences, 74, 2157-2184.
[7] Aweng, E. R., Noor Syuhadah, S., Norashikin, M. F., Ismail, A. A., Nur Izzati, S. & Ahmad Fadli, A. S. (2014). Nutritional value of the concoction of Sauropus androgynus, Morinda citrifolia, Clitoria ternatea, Curcuma zanthorrhiza and Curcuma longa used for herbs rice. Journal of Tropical Resources and Sustainable Science, 2, 47-52.
[8] Kala, S. C. (2015). Medicinal attributes of family Rubiaceae. International Journal of Pharmacy and Biological Science, 5(2), 179-181.
[9] Sirirugsa, P. (1998). Thai Zingiberaceae: Species diversity and their uses. Paper presented at the International Conference on Biodiversity and Bioresources: Conservation and Utilization, Phuket, Thailand.
[10] Akarasereenont, P., Datiles, M. J., Lumlerdkij, N., Yaakob, H., Prieto, J. M. & Heinrich, M. (2015). A South-East Asian Perspective on Ethnopharmacology. Ethnopharmacology, 317.