I am watching right now an episode on the Travel Channel entitled “Dining with Death: Plants and Nuts.” It features poisonous plants and nuts being consumed in countries like Japan, Papua New Guinea and the Philippines. The part about the Philippines was shot in Batangas where the deadly hyacinth bean or called the Philippine “Bataw” thrive.
I really never thought that Bataw is full of toxins due to the presence of cyanogenic glucoside, a compound that produces cyanide. I had tasted this deadly hyacinth bean before during a trip to the north and it tasted really good.
According to the Professor Jaime Galves Tan from the University of the Philippines who appeared on the show, to reduce the potential toxic effects, the deadly hyacinth must be cooked properly before eating. It is suggested not to cover the pot while cooking to let the cyanide evaporate.
Andrew, the host of the show, also explained the poisonous bean’s medicinal purposes in the Philippines.
Did you watch the episode today?
