Table 1 Food species mentioned by Marcgrave in the work Historia Naturalis Brasiliae[36]

Amaranthaceae

Amaranthus viridis L.

Cararu; Bredos

H

x

Cooked

x

x

This herb is cooked as a vegetable in the same manner as chard, has a good taste and easily softens when cooked (HNB, p. 13)

Iresine vermicularis (L.) Moq.

Perexil

H

Le; Bar

Cooked and seasoned, served with beef and fish

Portuguese

x

The leaves and branches, cut short and cooked with a little vinegar, can be seasoned and preserved as a pickle to be eaten with beef and fish. These parts have great flavour and are highly valued by the Portuguese; they increase appetite, develop urine and open the oppilation of the viscera (HNB, p 14.)

Anacardiaceae

Anacardium occidentale L.

Acaiaiba; Acaiuiba

Tr

Nu; Fr

As wine and fresh

Indians

x

The Indians appreciate more the nut for food than this fruit, from which they extract a wine (HNB, p. 94–95)

Schinus terebinthifolius Raddi

Aroeira

Tr

Fr

As wine, vinegar and honey

Americans

Dries the intestine

From this fruit cooked in water, according to the decoction mode, a very good wine or potion, vinegar or honey are made (HNB, p. 90–91)

Spondias purpurea L.

Acaia; Ibametara

Tr

Le

As spice

x

x

From the crushed new leaves, a seasoning of very pleasant flavour to roasted meats is made (HNB, p. 129)

Spondias tuberosa Arruda*

Umbú

Tr

Fr; Le; Br

As beverage or fresh

x

x

The ripe fruit has a nice, bittersweet flavour, used like the leaves, i.e., as a beverage. When chewed, the root crumbles into a watery, fresh and palatable juice, being used by weary travellers as an admirable refreshment, resembling the "watermelon" regarding the sweetness and wholesomeness of water (HNB-M., p. 108; HNB-P., p. 77)

Tapirira guianensis Aubl.

Copiiba

Tr

Fr

Fresh

Indians

x

The fruit is eaten by sucking the juice and discarding the skin (HNB, p. 121)

Annonaceae

Annona montana Macfad.

Araticu ponhe

Tr

Fr

x

x

x

The fruit is not edible unless it has fallen spontaneously because it is then soft as porridge; the pulp resembles a mass of leavened bread, to which a little honey has been mixed, and tastes sweet and tangy spicy (HNB, p. 93)

Araticum apê*

Tr

Fr

X

x

x

Acid-sweet, edible fruit, but wild and cold and therefore not craved by all people (HNB-M, p. 94; HNB-P, p. 70; 142)

Xylopia frutescens Aubl.

Ibira

Tr

Fr

Dried, as pepper

x

x

Its fruit is oval with the size of a hazelnut, with an aromatic and spicy taste; used dried and reduced, it can substitute for pepper (HNB, p. 99–100)

Apocynaceae

Hancornia speciosa Gomes

Mangabiba; Mangaiba

Tr

Fr; S

Fruit and seeds are eaten together

x

Fruits on the plant are impregnated with an acrid and bitter latex

The fruits are not edible unless they fall from the tree spontaneously; its pulp is soft as butter and has a very nice and acidic taste, with seeds of albumen sweet flavour (HNB, p. 121–123)

Araceae

Colocasia esculenta (L.) Schott

Taiaoba

H

R

Cooked

x

X

Its root is eaten cooked like the potato; it is sweet, with a remarkable flavour, similar to musk or violet (HNB, p. 36)

Montrichardia linifera (Arruda) Schott

Aniga Iba

Tr

Fr

X

Indians

X

This fruit is eaten in case of need; it is eaten in times of hunger (HNB, p. 106)

Arecaceae

Attalea oleifera Barb. Rodr.

Pindoba

Tr

Fr

The pulp is eaten with flour

Blacks

X

It is eaten with flour by the blacks (HNB, p. 133–134)

Cocos nucifera L.

Inaia guacuiba; Coqueiro

Tr

Fr; B

The core of the ripe fruit is eaten and the water is drunk; the milk extracted from the core of the fruit is cooked with rice for dessert; the bulb is eaten. Honey, sugar, vinegar and wine are also made

x

The wine is harmful for the hydropics and those who have obstructed spleen

The cavity is filled with a very pleasant water to drink; it is sweet, cold and clear (HNB, p. 138–141)

Copernicia cerifera Mart.*

Carana iba; Anana chi carirí

Tr

Fr

Fresh

x

Sweet after ripe (HNB-M, p. 62; HNB-P, p. 62)

Syagrus coronata (Mart.) Becc.

Urucuri iba

Tr

S

X

x

X

Inside the fruit, there is a hard seed; an edible white nut is found (HNB, p. 104)

Bignoniaceae

Crescentia cujete L.

Cuiete; Cochine

Tr

Fr

The pulp is edible

x

X

The unripe fruit encloses a white juicy pulp, with a smell close to that of watercress, slightly sweet. The barbarians eat this fruit in case of necessity (HNB, p. 123)

Bixaceae

Bixa orellana L.

Urucu

Tr

S

The seeds are processed into a paste, which is mixed with manioc pap

Indians

x

The paste of urucu has a good taste and is aromatic but tastes a little bitter, being eaten with a porridge of manioc called carimã (HNB, p. 61)

Bromeliaceae

Ananas sativus Schult. & Schult. f.

Nana; Ananas

H

Fr

Fresh and in conserved with sugar

Indians

X

The fruit has the sweetest smell and very pleasant flavour, like strawberries, extremely juicy (HNB, p. 33)

Bromelia karatas L.

Nana brava; Caraguata-acanga

Bu

Fr

X

x

X

Produces an edible fruit, with a length equivalent to five fingers (HNB, p. 88)

Cactaceae

Cereus jamacaru D.C.*

Iamacarú; Cardon; Caxambú

Tr

Fr

Fresh

x

X

Edible fruit (HNB-M, p. 126; HNB-P, p. 99)

Hylocereus undatus (Haw.) Britton & Rose

Iamacarú

H

Fr

Fresh

x

x

Fruit with succulent, tasty flesh, filled with black seeds. The whole internal part is eaten (HNB, p. 23–24)

Opuntia brasiliensis (Willd.) Haw.

Iamacarú

Tr

Fr

The fruit and the grains are edible

x

Dries the stomach and provokes flatulence

It is said that the fruit, when eaten with the grain, dries the stomach; it provides good and pleasant nourishment (HNB, p. 126–127)

Cannaceae

Canna indica L.

Meeru

H

R

X

Blacks

X

The blacks eat the root (HNB, p. 4)

Capparaceae

Crataeva tapia L.

Tapiá

Tr

Fr

X

x

X

The fruit is edible (HNB, p. 98)

Caricaceae

Carica papaya L.

Mamoeira; Papay; Mamão

Tr

Fr

Raw or cooked

x

x

The fruit can be eaten raw but is usually eaten cooked alone or mixed with meat (HNB, p. 102–104)

Jaracatia sp.

Iaracatiá

Tr

Fr

Raw or cooked

x

X

When ripe, falls spontaneously and is eaten raw or cooked (HNB, p. 128–129)

Chrysobalanaceae

Chrysobalanus icaco L.

Guaieru; Guajeru

Bu

Fr

X

x

X

This fruit has sweet white flesh; it is edible (HNB, p. 77)

Couepia rufa Ducke

Guitiiba

Tr

Fr

X

Indians

x

The pulp is eaten, but not the seed; the pulp is negligible and gives the impression of having sand between the teeth when chewed but has a sweet taste and good smell, reminiscent of bread that has been recently made (HNB, p. 114)

Cleomaceae

Cleome rosea Valh ex DC.

Micambe de Angola

H

S

X

Blacks

X

Used by blacks as food (HNB, p. 10)

Clusiaceae

Clusia nemorosa G. Mey.

Coapoiba; Pao gamelo

Tr

Fr

x

x

X

They are eaten by some but are not much appreciated (HNB, p. 131–132)

Platonia insignis Mart.

Ibacuri-pari

Tr

Fr

The pulp is edible

x

X

The pulp of the fruit has an acrid and a slightly bitter taste but is edible (HNB, p. 119)

Rheedia macrophylla (Mart.) Planch. & Triana

Ibacuru-pari

Tr

Nu

X

Indians

X

The albumen, which is very white, is edible (HNB, p. 119–120)

Convolvulaceae

Ipomoea batatas (L.) Lam.

Ietica; Quiquoaquianputu; Batata

H

Po

Cooked, roasted, as fermented drink

Indians

x

They are steamed or roasted in ashes and have a great flavour, more preferable than the radish. The fresh potato, when crushed and macerated in a little water, provides a drink (HNB, p. 16–17)

Cucurbitaceae

Citrullus lanatus (Thunb.) Matsum. & Nakai

Jaee; Balancia

H

Fr

The fresh pulp is eaten, and the water is drunk

x

X

It has a juiciest pulp of good flavour; it has such a large amount of sweet and cold water that, during the meal, it may be taken as if it was in a glass (HNB, p. 22)

Cucumis sp.

Pepino Silvestre do Brasil

H

Fr

X

x

X

It is edible (HNB, p. 44)

Cucurbita pepo L.

Iurum; Bóbora; Pompoen

H

Fr

Roasted or cooked

x

X

The boiled or baked fruit in the ashes has a good taste (HNB, p. 44)

Dioscoreaceae

Polynome alata (L.) Salisb.

Cará; Inhame de São Thomé; Quiquoaquicongo

H

R

Cooked or dried

Inhabitants from Guinea

X

The root, when cooked with butter or olive oil and pepper, has a great flavour; it is dry and floury, and thus, the people from Guinea eat it to replace bread (HNB, p. 29)

Euphorbiaceae

Manihot esculenta Crantz

Maniiba; Mandijba; Mandioca

Bu

R; Le

For preparing flour, pap, bread, cakes

Indians

The milky and glutinous juice of the root kills all living beings

The leaves, when pounded and cooked with oil or butter, are edible (HNB, p. 65–67)

Manihot glaziovii Müll. Arg.

Maniçoba; Mandijba

Tr

Le

Cooked

x

X

The leaves, well crushed with a pestle in a wood mortar and then cooked with olive oil and butter, are eaten like cooked spinach (HNB, p. 68)

Fabaceae

Arachis hypogaea L.

Mundubi

H

R

Cooked

x

Eaten in a large amount cause headaches

Are served to eat cooked and presented as dessert (HNB, p. 37)

Cajanus cajan (L.) Huth

Comanda guira

Bu

S

Cooked

Indians

Laxative

Has a good taste when cooked (HNB, p. 62)

Geoffraea sp.

Umari

Tr

Fr

Cooked

x

The unripe fruit is harmful for the stomach

Eaten unripe is harmful to the stomach and causes vomiting, so it is usually cooked and mashed with the seeds in the mortar, and the paste is eaten replacing bread or flour in dishes of beef and fish (HNB, p. 121)

Hymenaea martiana Hayne

Jetaiba

Tr

Fr

X

Indians

X

The flesh, whose taste is not disregarded, is eaten (HNB, p. 101)

Inga vera Willd.

Inga

Tr

Fr

Fresh

Indians

X

This edible fruit is palatable (HNB, p. 111)

Lablab purpureus (L.) Sweet

Mandatia

H

S

Cooked

x

X

The seeds are edible, with an excellent taste if mixed with spices and cooked (HNB, p. 52)

Phyllocalyx edulis O. Berg.

Ibiruba

Tr

Fr

x

x

x

The fruit has a juicy pulp, with an acidic taste and slowly embittering, not unpleasant, and has a sweet and grapey smell; the seed is discarded, the rest is eaten; it is an excellent fruit and can be eaten in a large amount without inconvenience (HNB, p. 132)

Voandzeia subterranea (L.) DC.

Mandubi d'Angola

H

R

Roasted

x

X

Edible roots (HNB, p. 43–44)

Heliconiaceae

Heliconia vaginalis Benth.

Aglutiguepo-obi; Acutitiguepo; Cotitepooba

H

R

Roasted and cooked

x

X

The root is roasted or boiled for food in times of hunger (HNB, p. 53)

Lamiaceae

Vitex rufescens A. Juss.

Ibapurunga

Tr

Fr

Fresh

Indians

X

These fruits are eaten without the bark; they are sweet but not too manifest (HNB, p. 116)

Lecythidaceae

Lecythis pisonis Cambess.

Iaçapucaya

Tr

Nu

Raw and roasted

x

X

The nuts have an albumen with great flavour, which is eaten raw or roasted (HNB, p. 128)

Malpighiaceae

Byrsonima sp.

Mureci

Tr

Fr

X

Indians

X

The fruit of this tree consists of berries with the figure and size of briar fruits and are edible (HNB, p. 118)

Malvaceae

Hibiscus esculentus L.

Quingombo; Quillombo

H

Fr

Cooked

x

x

This pericarp smells like pods when green and have a sweetish taste; it is entirely cooked in water and is eaten cooked with olive oil, vinegar and pepper, the more ripe, the better to cook (HNB, p. 31)

Marantaceae

Saranthe marcgravii Pickel

Tamoatarana

H

B

Cooked

x

X

It is cooked and eaten like (sweet) potatoes; it has a good flavour (HNB, p. 53–54)

Melastomataceae

Clidemia hirta (L.) D. Don

Caaghiyuyo

Bu

Fr

Fresh or as juice

Ethiopians

X

Fruits, with a sweet taste, are eaten by the Ethiopians and provide a juice more or less like the blueberry (HNB, p. 59)

Mouriri pusa Gardner ex Gardner

Curuiri

Tr

S

X

Indians

X

It is edible and often enjoyable (HNB, p. 109–110)

Moraceae

Maclura tinctoria (L.) D. Don ex Steud.

Tataiiba

Tr

Fr

Fresh or with sugar or wine

x

x

The fruits are juicy and sweet and are eaten as blackberries, pure or with sugar and wine (HNB, p. 119)

Musaceae

Musa paradisiaca L.

Pacoeira; Quibuaaquitiba

Tr

Fr

Fresh, cooked or fried

x

X

It has a good flavour and is eaten pure, with manioc flour, baked or fried in olive oil or butter (HNB, p. 137–138)

Myrtaceae

Campomanesia dichotoma (O. Berg) Mattos

Ibabiraba

Tr

Fr; S

X

Indians

X

Its pulp and seeds are eaten together; the taste is sweet, somewhat mixed with resin (HNB, p. 117)

Eugenia uniflora L.*

Ibipitanga; Ibipitinga; Ubapitanga

Tr

Fr

x

x

x

Very juicy fruit with red pulp and a hot taste, with a bit of pepper; it is an attractive dessert (HNB-M, p. 116; HNB-P, p. 121)

Psidium guineense Sw.

Araça-iba

Bu

Fr

In conserve with sugar (marmalade)

x

X

It tastes good, sweet and astringent (HNB, p. 62)

Psidium guajava L.

Guayaba; Granaet-peeren

Tr

Fr; S

Cooked and raw

x

It is laxative when ingested, being thus unhealthy if eaten excessively

The pulp contains small seeds, which are eaten together; the fruits are small and with a pleasant flavour; it is great both raw and cooked (HNB, p. 104–105)

Passifloraceae

Passiflora cincinnata Mast.

Murucujá

Bu

Fr

x

x

X

The fruit is cut transversely when one wants to eat it, being recommended both for its scent and for its taste (HNB, p. 71)

Passiflora quadrangularis L.

Murucuia-guaçú; Gauinumbi acaiuba

Bu

Fr; S

The pulp is sucked with the seeds

x

X

The smell and flavour of the fruit are sweet and mild; to eat it, it is cut crosswise, and the pulp is slightly separated from the pericarp (HNB, p. 70)

Pedaliaceae

Sesamum orientale L.

Sésamo; Gangila; Girgilim

H

S

Oil extracted from the seed, and residuals eaten with corn

Blacks

X

An oil is produced, which is commonly eaten and used (HNB, p. 21)

Piperaceae

Piper marginatum Jacq.

Nhamdu; Betre

Bu

Fr

Dried

x

x

Sun-dried fruits are sour as the best black pepper; it is not a bad food and gives a good flavour (HNB, p. 75)

Poaceae

Arundo saccharifera Garsault

Vubae; Tacomaree

Bu

Cu

To sweeten the food (produce sugar)

x

X

The pith of the cane is solid, juicy, sweet and white (HNB, p. 82)

Portulacaceae

Portulaca oleracea L.

Caaponga

H

x

Cooked

x

X

This herb is eaten cooked (HNB, p. 49)

Rubiaceae

Genipa americana L.

Ianipaba; Ienipapo

Tr

Fr; S

Fresh or as wine

x

X

From the acidic flavoured pulp, refreshing and with a pleasant smell, a wine is squeezed; its grains or seeds are also eaten with the flesh (HNB, p. 92–93)

Sapindaceae

Talisia esculenta (A. St.-Hil.) Radlk.

Nhua

Tr

Fr

X

x

x

Fruit has a somewhat bitter taste; when ripe, it falls, being picked up and eaten (HNB, p. 100)

Pitoma

Tr

Fr

The pulp is eaten

x

X

The flesh tastes astringently acidic and is separated from the bark, cut and eaten (HNB, p. 125)

Sapotaceae

Pouteria grandiflora (A. DC.) Baehni

Guiti-toroba; Steen-appel

Tr

Fr

Ripe

Indians

It is inedible before ripe because it is replete with acrid latex

The fruit, when opened, exudes a strong disgusting smell, like old grease, with a sweet tasting pulp; the fruit is edible (HNB, p. 113–114)

Solanaceae

Capsicum annuum L.

Quiya uçu; Pimenta grande; Pimentões

H

Fr

As spice

Indians

x

The Indians smash this pepper with salt and call this mixture Iuquitayae, with which they season the food at the time of the meal in the same way that we use salt (HNB, p. 39)

Capsicum annuum var. frutescens (L.) Kuntze

Quiya cumari; Quiyaqui; Pimenta malagueta

H

Fr

X

Indians

x

This fruit tastes very bitter, much spicier than the other species (HNB, p. 39)

Physalis peruviana L.

Camarú

H

Fr

x

x

x

The fruit is edible and has a flavour similar to our bladder cherry (HNB, p. 12)

Solanum agrarium Sendtn.

Iuati

Bu

Fr

X

x

x

Edible fruit like gooseberry; presents a pleasant acidic taste (HNB, p. 80)

Solanum melongena L.

Belingela; Macumba; Tongu

H

Fr

Cooked

x

x

This fruit is baked seasoned with olive oil and pepper and has the flavour of lemon (HNB, p. 24)

Talinaceae

Talinum paniculatum (Jacq.) Gaertn.

Acetosa

H

x

Used in salads

x

x

It has a nice acidity; it is used for salads (HNB, p. 23)

Urticaceae

Cecropia concolor Willd.

Ambaiba

Tr

Fr

X

Indians

x

Are taken as teeth and eaten (HNB, p. 91–92)

Xanthorrhoeaceae

Aloe vera (L.) Burm. f.

Caraguata

H

Le

Cooked

x

x

The leaf and the caudex, cooked in an underground oven, are edible, tasting like diacitrum (HNB, p. 38)

Ximeniaceae

Ximenia americana L.

Jua umbu

Tr

Fr

X

Indians

x

This fruit is edible (HNB, p. 108)

Indeterminada

Erva (o autor não menciona o nome)

H

Le; Fl

X

Blacks from Angola

x

The blacks from Angola eat the leaves and flowers (HNB, p. 19)