The Amazonian peach palm, Bactris gasipaes (syn. B. speciosa, Guilielma gasipaes, G. speciosa, G. utilis); bears clusters of 50–100 ovoid fruits, each 2.5–5 cm long. The fruit is caustic when raw, is usually boiled for several hours before sale, and is used mainly as a source of flour for baking. Mainly cultivated for the stem tips, which are eaten as a vegetable (heart of palm).
Subjects: Medicine and Health.