Alugbati: The Popular 'Malabar Spinach'
Alugbati ($Basella alba$ and $Basella rubra$) is arguably the most common and widely accepted local substitute for spinach across the Philippines. Known as Malabar spinach or vine spinach in English, this leafy green thrives in the tropical climate of the country. It is a fast-growing, creeping vine with succulent, heart-shaped leaves and stems that can be either green or reddish-purple.
Characteristics and Culinary Use
Alugbati has a mild, earthy taste and a somewhat slimy or mucilaginous texture when cooked. This unique quality is not for everyone but is a defining feature of many Filipino dishes. It's often used in vegetable soups and stews, such as laswa, pinakbet, or added to mung bean stew (ginisang monggo). Its mild flavor allows it to absorb the savory and tangy notes of other ingredients.
Health Benefits
This nutritious vine is packed with vitamins A and C, calcium, iron, and antioxidants. It is known to aid digestion due to its high fiber content and is beneficial for eye health. It's a reliable and resilient plant, making it a staple in many Filipino home gardens.
Kulitis: The Amaranth Alternative
Another prominent local green called "spinach" is kulitis, or amaranth leaves ($Amaranthus spp.$). Unlike alugbati, kulitis is an upright annual plant and its leaves are thinner, similar to regular spinach but with a slightly more earthy taste. It is a resilient and nutritious plant, often growing like a weed in tropical climates.
Regional Names for Kulitis
- Tagalog: Kulitis, Uray
- Ilocano: Uray
- Visayan: Kuyapa, Kujapa
Kulitis is versatile in the kitchen and can be used in dishes like dinengdeng or simply sautéed with garlic. Some varieties have reddish stems and leaves, adding a splash of color to any meal.
The Spanish-derived 'Espinaka'
While less common for local varieties, the Spanish loanword "espinaka" is also sometimes used in the Philippines to refer to imported or commercially grown varieties of true spinach ($Spinacia oleracea$). Because true spinach prefers a cooler climate, it is not a native plant and is more difficult to cultivate in the country's tropical environment. When seen in supermarkets, it is often more expensive than its local counterparts.
Comparison Table: Alugbati vs. Kulitis vs. Espinaka
| Feature | Alugbati (Malabar Spinach) | Kulitis (Amaranth) | Espinaka (True Spinach) |
|---|---|---|---|
| Scientific Name | $Basella alba$ / $Basella rubra$ | $Amaranthus spp.$ | $Spinacia oleracea$ |
| Appearance | Heart-shaped, succulent leaves on a creeping vine | Thinner, spear-shaped leaves on an upright plant | Smooth or savoy leaves, grows in a rosette pattern |
| Texture | Mildly slimy or mucilaginous when cooked | Tender, crisp, and earthy | Delicate, tender, and soft when cooked |
| Cultivation | Thrives in hot, tropical climates | Very easy to grow, tolerant of various conditions | Requires cooler climate, not native to the Philippines |
| Typical Dishes | Laswa, ginisang monggo, vegetable stews | Dinengdeng, sauteed dishes, salads | Salads, pasta, and Western-style cuisine |
| Cost | Relatively inexpensive due to ease of growth | Very affordable and accessible | More expensive, as it is often imported or grown in controlled environments |
Conclusion
In the Philippines, the term "spinach" typically refers to a variety of locally available and climate-appropriate leafy greens rather than the Western, temperate-zone variety. The most common of these are alugbati and kulitis, each offering unique flavors and textures to suit different culinary applications. While the Spanish-derived espinaka exists, it mostly refers to imported versions of true spinach. For those looking to use a local, resilient, and nutritious alternative, alugbati or kulitis are the most authentic choices for Filipino cooking.
For more information on native Philippine vegetables, you can explore resources like the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (PCAARRD) publications.
Frequently Asked Questions
1. What is the main difference between alugbati and kulitis? Alugbati is a succulent, heart-shaped leaf on a creeping vine with a mildly slimy texture when cooked, while kulitis is a thinner leaf from an upright plant with a crispier, earthy texture.
2. Is alugbati the same as Malabar spinach? Yes, alugbati is the local Filipino name for Malabar spinach ($Basella alba$).
3. Is there a specific Tagalog word for true English spinach? The Spanish loanword espinaka is often used to specifically refer to the true, Western variety of spinach ($Spinacia oleracea$).
4. Is kulitis edible? Yes, kulitis (amaranth leaves) is a highly nutritious and widely consumed leafy green in the Philippines, used in various dishes.
5. Which local spinach substitute is healthier? Both alugbati and kulitis are highly nutritious. Kulitis contains double the iron of true English spinach, while alugbati is rich in vitamins A, C, and antioxidants.
6. What makes alugbati slimy when cooked? The slightly slimy or mucilaginous texture of alugbati comes from the plant's natural properties, which also contributes to its high dietary fiber content.
7. Where can I find kulitis in the Philippines? Kulitis is often found growing wild or is sold affordably in local markets and from street vendors.
