Sakurab ( Allium chinense G. Don) is either a relative of thescallion (Allium fistulosum L.) or a white variant of the wild leek (Allium ampeloprasum). There have been journals discussing its growth patterns[1] and potential usage as an ingredient in a healthy beverage[2] with evidence to support either view. It is a traditional food seasoning in thePhilippines, used in the traditional cuisines in the islands ofMindanao and theVisayas where it is commonly known assibujing.
Sakurab resembles a scallion having bulb at its base, a white stalk, and a fan of slender green leaves as well as an intense aroma and flavor[2] reminiscent ofshallots. It grows natively in the Lanao provinces of Mindanao in the Philippines, mostly commonly in cities and towns aroundLake Lanao, and is sold byMaranao merchants in areas where it is desired but not commonly grown.
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The most common use for sakurab is in the ubiquitous Maranao condimentpalapa, in which it is used in its entirety along with chili peppers, garlic, salt, ginger, and coconut flakes (if dry palapa) or coconut milk (if wet palapa). It can be eaten in its raw form as a side dish[3][4][5] or added as an ingredient for another dish such aspiaparan. The flavor of sakurab has been described as similar to scallions and shallots, but richer; half of one stem of sakurab is enough to cover the need for a full piece of a scallion.
Sakurab has been found to contain at least 3 times as much sugar compared to other species ofAllium ampeloprasum, containing 18.33g of sugar per 210g following aBrix test while other species contained about 5.9g of sugar per 210g.[2] This makes it much easier to utilize the nutritional benefits of the plant when mixing it with fruit juices to give it a more pleasant means of ingestion. In the highest concentrations tested (250g of sakurab mixed with juices), the apple juice formulation was most enjoyed for its taste and aroma, while the lemon juice formulation was most enjoyed for its color and texture.[2]
