Paeka is a folk remedy well recognized by Thai ancestors, though later generations may have difficulty in identifying this very useful herb. The fruit is acknowledged to have medicinal properties and nutritional values. As food, the unripe fruit’s outer skin is roasted until brittle and stripped off to reveal the sweet smelling meat. This is sliced into thin strips, dehydrated and eaten with various dishes. Paeka has a distinctive hot and bitter taste. Pharmacological studies have shown the herb can reduce cholesterol, thus improving blood circulation. Accordingly, some traditional medicine formulas indicate Paeka as a superior aphrodisiac for both males and females. Research on almost 48 edible plants in Thailand identified this herb as one of four with superior anti-cancer properties. This is attributed to the high concentration of vitamin C found in Paeka – as high as 484 milligrams in 100 grams. Moreover, Paeka has vitamin A in high concentration. This helps protect the body against free-radicals, one of the primary causes of aging and cancerous growth. This is especially true if taken with food high in Vitamin E.