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Buri
Buri (Corypha utan), also known as Buli, Silag, Ibus, is a native species of palm distributed throughout the Philippines, usually in open spaces at medium to low elevations. It is one of the tallest palm species in the country, capable of growing up to 20m.

Similar to coconut, buri has many uses. The palm is a source of fiber for ropes, hats, baskets, fans, and furniture. Buntal, fibers extracted from the petioles of buri, is used in tying longganisas. The leaves of buri are used in wrapping rice cakes, such as in suman sa ibus and patupat. The sap can be turned into liquor, vinegar, and sweetener.

In Isla Verde, Batangas, the sap is turned into a traditional candy or sweetener called pakaskas, which gets its name from the process of scraping off the buri sugar from the cauldron. In Iloilo, a similar delicacy made from buri sap is called kalamay sa buri, parak, or pinarak. Both delicacies' containers are also made from the leaves of buri.

In Central Visayas, such as in Bohol and Cebu, the inner trunk of buri undergoes a laborious process to produce a starchy sago-like product called landang. Landang is traditionally used in binignit, a sweet stew made with coconut milk, plantain, and root crops. Also in the region, buri is used to make a flour called natok. In Maguindanao, the starch is called natek/nat’k, it is used in sindol, another type of guinataan, and dinangay.

Moreover, the inner trunk or ubod can be used as a vegetable. In Antique, the ubod is used in a dish called binas-o, a tomato-based stew similar to afritada.

A buri palm can live for more than 50 years. The palm is monocarpic, meaning it flowers only once and then dies. Towards the end of its life, buri produces majestic inflorescence that eventually turns into round fruits. The immature fruit has an edible endosperm that can be eaten raw or cooked (usually sweetened).

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