Locally, cassava remains the best known source of Vitamin B17.
Tiesa comes a close second. It is unfortunate though that most people find ripe tiesa bothersome to eat as it sticks to the roof of the mouth besides the fact that its distinctive ripe smell reminds one of a newborn baby’s poo (soiled diaper?).
Also high in Vitamin B17 are sampalok or tamarind, singkamas, duhat, luya or ginger, white and yellow, and patani or lima beans.
Though sampalok is seasonal here, tamarind from Malaysia are found in some of our fruit stalls and supermarkets all year round. I snack on sampalok on an empty stomach, about 2-3 hours after a meal to maximize benefits of its VitB17 content.
Young (meaning small) and freshly harvested singkamas makes a sweet and crunchy snack by itself, and really smacking good when dipped, even better marinated, in a concoction of apple cider vinegar, brown sugar, and sea salt, then seasoned with black pepper.