Scientific name of vegetables in sinigang(sour/tamarind soup)

Sinigang is my comfort food especially during the rainy/colder season. It is a sour soup made of vegetables and meat of your choice (you can use shrimp, pork, beef, fish, chicken). Unripe tamarind is the commonly used ingredient to make the sinigang sour. Other people use calamansi instead of tamarind. Nowadays, people usually use the instant tamarind soup mix because it’s cheaper and easy to use.

I won’t be detailing how to make one because you can find several youtube videos and/or blogs to learn how to make one. My goal here to look at the sinigang and the commonly used vegetables from different versions of it.

Below are the commonly used vegetables in sinigang. They are in Tagalog-English-Scientific name order.

kangkong – water Spinach – Ipomoea aquatica

sitaw – string beans – Vigna unguiculata ssp. sesquipedalis

kamatis – tomato – Solanum lycopersicum

siling haba – long chili – Capsicum annuum

sibuyas – onion – Allium cepa

gabi – taro – Colocasia esculenta

labanos – radish – Raphanus sativus

miso – soybean – Glycine max

talong – eggplant – Solanum melongena

sampaloc – tamarind – Tamarindus indica

calamansi – Philippine lime – Citrofortunella microcarpa

The photo above was my take on my own sinigang (because in the country I am right now, the veggies mentioned are rare to find). I used asparagus and mustard instead of string beans and kangkong. Enjoy your hot sinigang in this bed weather situation. I would love to hear how they are called in your place and other vegetables you add in your sinigang in the comment section.