Kamias

Kamias, also known scientifically as Averrhoa bilimbi, is a fruit-bearing tree native to Southeast Asia. It is closely related to the carambola, or star fruit, and belongs to the Oxalidaceae family. The kamias tree is characterized by its small, elongated, green fruits that grow directly from the trunk and branches, a phenomenon known as cauliflory.

The fruit itself is extremely sour and is not typically eaten fresh. Instead, kamias is most often used in culinary applications, particularly in Filipino cuisine. It is a common ingredient in souring agents for dishes like sinigang, a savory and sour soup. The sourness of the kamias is attributed to its high oxalic acid content. Beyond its use in cooking, kamias is also employed in traditional medicine. It is believed to have various medicinal properties, including being used as a remedy for coughs, fevers, and as a treatment for certain skin ailments. The leaves and flowers of the kamias tree are also sometimes utilized in traditional remedies. The tree is relatively easy to cultivate and thrives in tropical and subtropical climates.