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India's culinary history reveals that flowers have been used for therapeutic purposes, to balance tastes, add fragrance, and enhance the visual appeal of a dish. Flowers are part of nature's roster of nutrition providers, along with fruits, vegetables, spices, leaves, and nuts. If you're looking to add more flavour, aroma, and nourishment to your food, consider these six affordable and easily accessible Indian flowers. While a few are readily available at any local market, some you might spot growing in your backyard. Likewise, certain Indian edible flowers thrive in the wilderness.
Here we have six such floral wonders of India, which are highly underrated and unexplored.
Buransh
The English name is Rhododendron, a beautiful bell-shaped flower with a scarlet red hue. It is mainly found in the Himalayan hills from January to March. It holds the honour of being Nepal's national flower. In India, Uttarakhand has designated it as its official tree, while Sikkim has declared it its official flower. In Uttarakhand, Tibet, and Himachal Pradesh, it is known as burans or buransh or lal burans. It is widely used in sweet jams, honey, juice cordials, sweet-savoury parathas, chutneys, pakoras, and wine. The flower paste helps cure headaches, while the juice contains nutrients like calcium, iron, potassium, and vitamin C. It is a powerful antioxidant, anti-diabetic, and coolant for the stomach. In addition, eating the petals helps remove fish bones stuck in the throat. This can be consumed in the form of a chutney made with tamarind, garlic, coriander, and chillies and is recommended for people who live at a high altitude and suffer from seasonal illness.
Papita Phool
In India, papita or papaya fruit is widely used in cooking in raw and ripe forms. Papaya trees are widespread across the country. It is mainly a major source of nutrition and livelihood for the people of the northeast. Especially in Manipur, papaya flowers are extensively used in salads, cooked with potatoes, and simmered with fish heads. The tree leaves are known to decrease the effects of diabetes, while the flowers and leaves are an age-old cure for dengue. Papaya flowers are also excellent for eradicating lung infections and liver-related concerns, making this versatile plant a valuable addition to any diet.
Bokful
The unique bokful or agati, Image Source: I See Flora@Blogspot.com
The Heron flower, also called Flamingo Bill, is a lesser-known Indian edible flower that goes by various names in different regions. In Maharashtra, it is known as Hagda; in Bengal, it is called Bokful; in Tamil Nadu, it is referred to as Agati. Its taste and texture are similar to the banana blossom and can be used in fritters, curries, tea, and cocktails. According to Ayurveda, the Heron flower can balance Kapha and pitta dosha, aid in treating constipation, inflammation, and stomach infections, and alleviate headaches.
Imli Ke Phool
Imli or tamarind, originally from Africa and widely cultivated in India, is best known for adding a signature sourness to lentil curries, chutneys, Indian stews, and cooling drinks. The tart fruit is a mainstay in South Indian cuisine. While many of us are aware of tamarind fruit and leaves culinary us, the flower often goes unnoticed. The flower, pale yellow with red and purple veins, is usually found in dried form and adds a tart sweetness to food. It aids digestion, helps insulin control, is diabetic-friendly, and is especially beneficial for women prone to urinary infections.
Mawal
The cockscomb flower, or mawal, is a well-known spice in Kashmiri cuisine and can also be used in salads and curries. This gluten-free flower is high in protein and calcium, making it an excellent addition to vegetarian diets. Its high fibre and mineral content aid digestion, while vitamin K and potassium help reduce blood pressure, eliminate varicose veins, and strengthen blood vessels. Additionally, its antioxidant content helps to keep skin looking young and supple.
Mahua
Beautiful mahua flower, Image Source: rupesh_kumarrks@Instagram
The Mahua tree is a versatile plant that serves various purposes for natives of Maharashtra, West Bengal, Uttar Pradesh, Madhya Pradesh, Gujarat, and Tamil Nadu. Its flowers are in high demand due to their limited seasonal availability from March to May and are transformed into various avatars to last through the seasons. These include health tonics, jams, flower flour, juices, and even country liquor. The Mahua flower oil is rich in free radicals, making it more potent than extra virgin olive oil. It can cure asthma, respiratory problems, and tonsillitis, improve eyesight, and enhance heart function.
It's time we pay respect to these 6 Indian edible flowers and make them part of our daily cooking.
