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Karvanda / करवंदा / Karonda / Bengal Currant / Carissa carandas L.

Local Name: Karvanda / करवंदा

Common Name: Karonda / Bengal Currant

Botanical Name: Carissa carandas L.

Karvanda / करवंदा / Karonda / Bengal Currant / Carissa carandas L.

Status & Habitat

  • Habitat: Shrub

  • Occurrence: Wide range of soils

  • Season of Availability: Warmer parts of the year

  • Geography: South Asia

  • Method of Propagation: Seed propagation

  • Part used for Propagation: Seeds

Edible Parts

  • Edible Parts: Fruits

  • 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 eaten raw or made into juice, jam, or syrup.

  • As Medicine: Helps relieve digestion problems, fever, earache and itchiness.

  • Cooking Without Prior Boiling: N/A

  • Boiling Before Cooking: N/A

  • Pickling: Yes, Fruits

  • Brining: N/A

  • Fermenting: N/A

  • Drying for later Consumption: N/A

  • Overall Method: Raw or cooked fruit when ripe; fruit may be cooked in sugar, juiced or made into jelly.

Nutritional & Medicinal Benefits

  • Nutritional Benefit: Rich in iron, vitamin C, A, calcium, phosphorus.

  • Medicinal Benefit: Helps treat digestion issues, stomach pain, earache and itchiness.

Tribal Wisdom

  • Tribal Wisdom: Fruit is eaten to treat acidity, indigestion, and stomach pain; leaf decoction treats fever, diarrhea and earache; roots help with itchiness.


  • Tribal Recipe: Jelly: Cook fruit pulp and sugar in a pan on high flame until boiling. Add cinnamon and simmer until thick. Stir to prevent sticking. Check jam consistency on a plate. Turn off heat, add cardamom, and cool.