Everyone loves pancit, but what about Pancit-pancitan?

Pancit-pancitan or Sinaw-sinaw (Bisaya) can be found in tropical places all over the world, including the Philippines. In Luzon it is typically known as pancit-pancitan, possibly due to its tube-like stems, while in the Visayas it is called sinaw-sinaw which may refer to its shiny leaves since sinaw means shine or shimmer. In northeast Brazil it is called “coraçãozinho” which means little heart, referring to the heart-shaped leaves (Kartika 2016).

In the Philippines, a simple recipe involves pancit-pancitan. Simply combine chopped tomatoes, diced red onion, and bagoong isda or ginamos. Make it healthier especially for vegans or vegetarians by using a vinaigrette with your local suka (vinegar) or add olive oil and a bit of salt!

Its scientific name is Peperomia pellucida, which might sound familar. That’s because it is in the same family as the plant from which black pepper is derived: Piperaceae, the pepper family!

Learn how it is used to treat certain ailments at Philippine Wildlife Art!

References

• I Kartika et al., 2016. New update: traditional uses, phytochemical, pharmacological and toxicity review of Peperomia pellucida (L.) Kunth

Printable art

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More homegrown food for your FARMacy

• Sambong: consume as a tea for cough and headaches.
• Ampalaya: used for blood sugar level control.
• Pancit-pancitan: used to treat joint pains.