Occurrence: Primary and secondary forests; in sunny places.
Season of Availability: Year-round
Geography: Indian subcontinent
Method of Propagation: Seed propagation
Part used for Propagation: Seeds dispersed by birds
Edible Parts
Edible Parts: Flowers
Can be Eaten Raw: Yes
Method of Consumption
Raw: Yes
Ripe: Yes
Both Raw & Ripe: Yes
Dangerous Form to Consume: N/A
As Food: Fruits are eaten raw when ripe and are added to desserts; flowers are eaten raw or cooked into parathas.
As Medicine: Leaf decoction is taken after childbirth and for fever; also poultices for boils and ulcers; root is used for various conditions like constipation, jaundice, headache, and dropsy; stem bark is used topically for hemorrhoids, and the wood infusion is taken for rheumatism. Bark decoction is also used to ease visceral obstructions especially in children
Cooking Without Prior Boiling: Not required
Boiling Before Cooking: Not required
Pickling: Yes, fruits in vinegar
Brining: N/A
Fermenting: N/A
Drying for later Consumption: N/A
Overall Method: Fruits are eaten raw when ripe and are added to desserts; flowers are eaten raw or cooked into parathas.
Nutritional & Medicinal Benefits
Nutritional Benefit: Rich in protein and carbohydrates.
Tribal Wisdom: Leaf decoction is taken after childbirth and for fever; also poultices for boils and ulcers; root is used for various conditions like constipation, jaundice, headache, and dropsy; stem bark is used topically for hemorrhoids, and the wood infusion is taken for rheumatism.
Recipes / Usage
Tribal Recipe / Usage: Kachru:
Make a paste of flowers, besan and spices (coriander, ajwain, chili, turmeric). Heat some oil on a tava. Put this batter over a pan and cook for 15 minutes.
